Mix dressing and garlic until blended. Pour 1/4 cup (4 Tbsp.) barbecue sauce into medium microwaveable bowl; reserve for later use.
Make shallow cross-cuts in both sides of steak; grill 5 to 7 min. or until done, turning and brushing with remaining barbecue sauce for the last 2 min. Transfer steak to cutting board; cover loosely with foil.
Add peppers to grill; brush with half the dressing mixture. Grill 5 min. or until peppers are crisp-tender, turning and brushing with remaining dressing mixture after 3 min. Transfer to cutting board.
Microwave reserved barbecue sauce on HIGH 30 sec. or until heated through. Cut steak diagonally across the grain into thin slices, then cut peppers into thin strips. Add meat and peppers to barbecue sauce; toss until evenly coated.
Sprinkle with freshly ground black pepper before serving.
Serve with hot cooked rice.
This low-calorie main dish features satisfying steak with colorful peppers, high in vitamin C and a good source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fiber 3g
* 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.