Treviso, Fig & Pear Steak Salad

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Beef Board Recipes


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1 beef top sirloin steak, cut 3/4 inch thick (about 1 pound)

1/3 cup plus 1/4 cup light balsamic vinaigrette, divided

1/4 teaspoon pepper

2 large heads Treviso radicchio, cut lengthwise in half

6 fresh figs, stems removed, cut in half

1 tablespoon olive oil

1 ripe Bartlett pear, cored, thinly sliced

3 tablespoons coarsely chopped pistachio nuts

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