1 beef top sirloin steak boneless, cut 3/4-in. thick (about 1 lb.) 1/3 c. plus 1/4 c. light balsamic vinaigrette, divided 1/4 tsp. pepper 2 large heads Treviso radicchio, cut lengthwise in half 6 fresh figs, stems removed, cut in half 1 Tbsp. olive oil 1 ripe Bartlett pear, cored, thinly sliced 3 Tbsp. coarsely chopped pistachio nuts
What to do:
1. Place beef steak, 1/3 c. vinaigrette and pepper in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 15 min. 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, 7-11 min. (over medium heat on preheated gas grill, 8-13 min.) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill radicchio 8-10 min. (for gas grill, 6-8 min.) and figs 5-7 min. (for gas grill, 3-6 min.) 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 c. vinaigrette and pistachios.
* Regular radicchio can be substituted for Treviso radicchio, which is milder tasting.
