- 1 (1- to 1 1/4-lb.) BEEF Top Sirloin Steak (about 3/4-inch thick)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 red Bartlett pear, thinly sliced
- 1/2 cup crumbled Gorgonzola cheese
- 4 (6- to 7-inch-round) flatbreads
- 1 tablespoon white balsamic vinegar
- 2 teaspoon olive oil
- 2 1/2 cups fresh arugula
- calories 505
- fat 20 g
- satfat 7 g
- monofat 7 g
- polyfat 4 g
- protein 36 g
- carbohydrate 45 g
- fiber 3 g
- cholesterol 54 mg
- iron 4 mg
- sodium 906 mg
- calcium 210 mg
How to Make It
Preheat a charcoal grill to medium, ash-covered coals or a gas grill to 300° to 350° (medium) heat. Grill steak on a charcoal grill, without grill lid, 13 to 16 minutes, or on a gas grill, covered with grill lid, 8 to 13 minutes. Remove from grill, and sprinkle with salt and pepper. Let stand 5 minutes.
Meanwhile, divide pear slices and cheese among flatbreads.
Grill flatbreads on a charcoal grill, without grill lid, 2 to 3 minutes or until lightly toasted and cheese begins to melt, or on a gas grill, covered with grill lid, 2 minutes or until lightly toasted and cheese begins to melt.
Whisk together vinegar and olive oil in a medium bowl. Add arugula, tossing to coat.
Carve steak into thin strips. Divide steak among flatbreads. Top with arugula mixture. Sprinkle with freshly ground pepper to taste, if desired.