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
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.
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