Ingredients

1/2 cup Kraft Signature Roasted Red Pepper with Parmesan Dressing
1 boneless beef sirloin steak (about 1 lb.)
1/2 cup Bull's-Eye Bold Original BBQ Sauce

Just Follow Our Simple Steps:

1. Find the perfect cut. The best cuts of beef for grilling are the sirloin (pictured), rib-eye, strip loin, T-bone and tenderloin. With any cut, look for meat that is bright red with white fat evenly marbled throughout.

2. Master the marinade. Pour dressing over steak in large resealable plastic bag; seal bag. Refrigerate 30 min. to marinate. Turn steaks occasionally to allow even exposure to the marinade.

3. Preheat grill to medium heat. Drain steak; discard marinade. Grill steak 13 to 16 min. or to medium doneness (160°F), turning once.

4. Brush steak with BBQ sauce during the last few minutes of grilling time.

5. Test for doneness. Insert a digital or dial thermometer into the centre of the thickest part of the meat. Desired doneness temperatures are: 145°F for medium rare (warm, red centre); 160°F for medium (hot, pink centre); and 170°F for well-done (no pink at the centre).

6. Let steak stand for a few minutes to lock in the juices. Cover with foil to keep it warm. Do not put the steak on the original platter used to carry raw steak.

5 Top Grilling Tips:

1. Only turn steak once during cooking. Constant flipping prevents the outside from being seared.
2. Use the right temperature. Cooking steak at too high a temperature can cause the outside to char before the inside reaches the proper doneness.
3. Salt your steak after grilling as salt draws out moisture and will prevent steak from browning.
4. Don't use a fork; piercing the meat will release the delicious juices. Use long-handled tongs or spatulas to move food around the grill.
5. Leave a thin layer of fat on your steak while grilling to lock in flavourful juices. Trim away fat before serving.

Steak Tips