Ingredients

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

Description

Makes 4 Servings

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