1 beef Top Sirloin Steak Boneless, cut 1 inch thick
3 medium oranges
2 tablespoons olive oil
1 teaspoon garlic-pepper seasoning
12 fresh figs, stems removed, cut into quarters
6 cups fresh baby spinach
1/2 cup drained canned chickpeas
1/2 cup thinly sliced red onion
1/2 cup coarsely chopped pistachio nuts (optional)
1/2 cup crumbled Gorgonzola or other blue cheese (optional)
Grate peel and squeeze juice from 1 orange. Whisk 1/4 cup of orange juice, 1 tablespoon orange peel and oil in small bowl. Set aside. Peel and cut segments from remaining 2 oranges. Set aside. Press garlic-pepper seasoning evenly onto beef steaks.
Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Carve steak into slices. Assemble salad by layering spinach, beans, onion, figs, orange segments and steak slices. Top with nuts and cheese, if desired. Drizzle with orange dressing.
Nutrition information per serving: 411 calories; 13 g fat (3 g saturated fat; 7 g monounsaturated fat); 70 mg cholesterol; 255 mg sodium; 48 g carbohydrate; 9.0 g fiber; 30 g protein; 11.5 mg niacin; 1.0 mg vitamin B6; 11.5 mcg vitamin B12; 3.8 mg iron; 31.2 mcg selenium; 5.2 mg zinc; 113.23 mg choline.