Grilled Sirloin Pasta Salad With Pears

Ingredients

• 4 oz white-wheat rotini pasta (uncooked)
• 1 yellow bell pepper
• 1 red bell pepper
• 1/2 teaspoon olive oil
• 12 oz boneless beef top sirloin
• 2 pears
• 3 cups arugula
• 1/4 cup crumbled Gorgonzola cheese
• 1 tablespoon olive oil (for vinaigrette)
• 3 tablespoons distilled vinegar
• 1/4 cup white grape juice or apple juice
• 1/4 teaspoon salt (optional)
• 1 tablespoon Italian herb blend, salt-free

Method

1. 1 Whisk 1 tbsp olive oil, vinegar, juice, salt, and herb blend for vinaigrette. Cook pasta, drain, and rinse with cool water.
2. 2 Heat grill. Rub peppers with 1/2 tsp olive oil and grill until skin browns and bubbles. Grill sirloin to 145°F, turning once.
3. 3 Let meat cool slightly. Slice peppers into strips, discarding seeds. Slice sirloin across the grain into thin strips. Slice pears into wedges.
4. 4 Toss arugula and pasta in a large bowl. Divide onto plates, top with beef, peppers, and pears. Drizzle with vinaigrette and sprinkle with cheese.