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Grilled Steak & Vegetable Salad

Prep Time:
15 min

Total Time:
25 min

Makes:
4

1/2 cup KRAFT SIGNATURE 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

PREHEAT barbecue to medium-high heat. Reserve 1/4 cup of the dressing. Brush remaining dressing lightly onto one side of the steak and onto cut sides of peppers.

PLACE steak and peppers on barbecue, dressing-sides down. Grill steak 5 min. on each side or until medium doneness (160°F) and grill peppers 10 min. (Peppers do not need turning.) Meanwhile, cover four 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 the reserved 1/4 cup dressing.

Kraft Kitchens Tips

Make Ahead

Grill extra pieces of steak or chicken to use later in salads or sandwiches.

K:45796v2ec:88536

(17)

Rated

by a cook on 12/3/2008

See All Ratings and Comments

Serving Size = 1 salad (306 g)

Nutritional Information

Calories

260

Total fat

13 g

Saturated fat

2.5 g

Cholesterol

40 mg

Sodium

290 mg

Carbohydrate

15 g

Dietary fibre

4 g

Sugars

8 g

Protein

20 g

Vitamin A

30 %DV

Vitamin C

250 %DV

Calcium

8 %DV

Iron

20 %DV

Diabetes Food Choices

1/2 Carbohydrates + 2-1/2 Meat & Alternatives + 1 Fats

Nutrition Bonus

Enjoy this colourful main-dish salad. Not only are the bright yellow peppers an excellent source of vitamin C, but the mixed greens are an excellent source of vitamin A.