Grilled Steak, Pepper, and Pear Salad

Ingredients

• 113 g tam buğday burgu makarna · 256 kcal
• 1 adet sarı dolmalık biber · 66 kcal
• 1 adet kırmızı dolmalık biber · 66 kcal
• 1/2 tatlı kaşığı zeytinyağı (biberleri yağlamak için) · 30 kcal
• 340 g kemiksiz sığır kontrfile · 678 kcal
• 2 adet armut · 244 kcal
• 3 su bardağı roka · 21 kcal
• 1/4 su bardağı ufalanmış Gorgonzola peyniri · 178 kcal
• 1 yemek kaşığı zeytinyağı (sos için) · 179 kcal
• 3 yemek kaşığı beyaz sirke · 13 kcal
• 1/4 su bardağı elma suyu · 41 kcal
• 1/4 çay kaşığı tuz
• 1 yemek kaşığı tuzsuz İtalyan baharat karışımı

Method

1. Whisk the vinaigrette ingredients (1 tablespoon olive oil, vinegar, apple juice, salt, and Italian herbs) in a small bowl and set aside. Cook the pasta in boiling water according to package instructions, then drain and rinse with cool water.
2. Heat your grill or grill pan over medium-high heat. Rub the whole bell peppers with 1/2 teaspoon of olive oil. Grill the peppers, turning occasionally, until the skin is charred and blistered. At the same time, grill the beef sirloin until it reaches an internal temperature of 145°F (63°C), turning once.
3. Let the beef and peppers cool slightly. Slice the peppers into thin strips, discarding the seeds and stems. Slice the beef across the grain into thin strips, and slice the pears into thin wedges.
4. In a large bowl, toss the cooled pasta with the fresh arugula. Divide this mixture among four plates. Top each plate with the grilled beef, peppers, and pear slices, then drizzle with the vinaigrette and sprinkle with crumbled Gorgonzola cheese.

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