Like all classic bistro fare, this grilled steak is simplicity itself. Marinate 30 minutes in dressing, brush with BBQ sauce, and voila—simplicity!
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Italian Roasted Red Pepper Dressing
1 boneless beef sirloin steak (1 lb.), 3/4 inch thick
1/2 cup BULL'S-EYE Original Barbecue Sauce
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Let's Make It
Pour dressing over steak in shallow dish; turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate.
Heat grill to medium heat. Remove steak from marinade. Discard marinade.
Grill steak 13 to 16 min. or to medium doneness (160°F), turning and brushing occasionally with barbecue sauce for the last few minutes.
Place steak in large freezer-weight resealable plastic bag. Add dressing; seal bag. Turn bag over several times to evenly coat steak with dressing. Freeze up to 2 months. Thaw in refrigerator, then cook as desired. The meat marinates as it thaws.
Prepare using KRAFT Balsamic Vinaigrette Dressing.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 0g
* 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.