A marinade made with Italian dressing, lemon juice and fresh cilantro gives this flank steak terrific flavor. Serve with corn and tomatoes for the win.
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Lite House Italian Dressing, divided
2 Tbsp. lemon juice
3 Tbsp. chopped fresh cilantro, divided
1 beef flank steak (1/2 lb.)
8 cups loosely packed torn romaine lettuce
12 cherry tomatoes, cut in half
1/2 cup frozen corn, thawed
3/4 cup KRAFT 2% Milk Shredded Cheddar Cheese
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Let's Make It
Mix 2 Tbsp. dressing, lemon juice and 1 Tbsp. cilantro; pour over steak in shallow dish. Turn steak to coat both sides. Refrigerate 30 min. to marinate, turning steak after 15 min.
Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 10 min. or until medium doneness (160ºF), turning after 5 min. Remove from grill. Let stand 5 min. Cut across the grain into thin slices.
Cover platter with lettuce; top with meat, tomatoes, corn, cheese, remaining dressing and cilantro.
Serve with whole wheat rolls to round out the meal.
Substitute beef skirt steak for flank steak.
Substitute lime juice for the lemon juice.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2 cups each
* 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.