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Grilled Steak & Vegetable Salad

average rating

rate/review

prep time

15 min

total time

25 min

makes

Makes 4 servings, 1 salad (306 g) each.

photo by:

kraft

recipe by: kraft

What You Need

1/2 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing, divided

1 boneless beef sirloin steak (3/4 lb./340 g), 1/2 to 3/4 inch thick

2 large yellow peppers, cut lengthwise in half

8 cups spring greens or torn mixed salad greens

2 large tomatoes, cut into wedges

1/2 cup thinly sliced red onions

Make It

HEAT barbecue to medium-high heat.

RESERVE 1/4 cup dressing; brush remaining dressing onto top of steak and cut-sides of peppers.

GRILL steak and peppers, dressing-sides down, 10 min. or until steak is medium donensss (160ºF) and peppers are crisp-tender, turning steak after 5 min. (No need to turn peppers.) Meanwhile, cover 4 serving plates with greens; top with tomatoes and onions.

CUT steak across the grain into thin slices; cut peppers into strips. Arrange steak and peppers over salads. Drizzle with reserved dressing.