Vinaigrette does double duty as both a marinade and a dressing in this main-dish salad.
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Lite Balsamic Vinaigrette Dressing, divided
1 boneless beef sirloin steak (3/4 lb.), 1/2 to 3/4 inch thick
2 large yellow pepper s, cut lengthwise in half
8 cups loosely packed torn mixed salad greens
2 large tomato es, cut into wedges
1/2 cup thinly sliced red onion s
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Let's Make It
Heat grill to medium-high heat.
Reserve 1/3 cup dressing. Brush remaining dressing onto steak and cut sides of peppers.
Place steak and peppers, dressing sides down, on grill grate. Grill 10 min. or until steak is medium doneness (160°F), turning steak after 5 min. (No need to turn peppers.) Meanwhile, cover 4 serving plates with salad greens; top with tomatoes and onions.
Cut steak across the grain into thin slices; cut peppers into strips. Arrange meat and peppers over salads. Drizzle with reserved dressing.
This recipe is made with ingredients that contain no labeled sources of gluten. However, if your personal dietary goal is to strictly avoid gluten, be vigilant. Always read ingredient statements on food labels for the most current and accurate information for every recipe ingredient. And when working in the kitchen, use gluten-free preparation methods and utensils. For individualized advice, check with a certified health professional or credible source.
Grill extra pieces of steak or chicken to use later in salads or sandwiches.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.