Treviso, Fig & Pear Salad

• 1 beef top sirloin steak boneless cut 3/4 inch thick, about 1 pound
• 1/3 cup light balsamic vinaigrette divided
• 1/4 teaspoon pepper
• 2 heads treviso radicchio cut lengthwise in half
• 6 figs fresh, stems removed, cut in half
• 1 tablespoon olive oil
• 1 Bartlett Pear ripe, cored, thinly sliced
• 3 tablespoons pistachio nuts coarsely chopped

1. Place beef steak, 1/3 cup vinaigrette and pepper in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning once.
2. Remove steak from marinade; discard marinade. Brush radicchio and figs lightly with oil. Place steak in center of grid over medium, ash-covered coals; arrange radicchio and figs around steak. Grill steak, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145u0b0F) to medium (160u0b0F) doneness, turning occasionally. Grill radicchio 8 to 10 minutes (for gas grill, 6 to 8 minutes) and figs 5 to 7 minutes (for gas grill, 3 to 6 minutes) or until radicchio is tender and figs soften and begin to brown, turning occasionally.
3. Carve steak into thin slices. Remove and discard cores from radicchio; coarsely chop. Season beef and radicchio with salt, as desired. Arrange radicchio, steak, figs, and pear slices on platter; top with remaining 1/4 cup vinaigrette and pistachios.

beef, light balsamic vinaigrette, pepper, treviso radicchio, figs fresh, olive oil, bartlett, pistachio nuts

Taken from www.yummly.com/recipe/Treviso_-Fig-_-Pear-Salad-1089415 (may not work)