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Grilled Steak & Vegetable Salad

Prep Time:

15 min

Total Time:

25 min

Makes:

4 servings, 1 salad (306 g) each

What You Need!

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

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.

PLACE steak and peppers, dressing-sides down, on barbecue. Grill 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.

Kraft Kitchens Tips

Make Ahead

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

K:45796v2ec:88536

(18)

Rated

by Skater Cook on 5/19/2009
" I absolutely loved this recipe. Me & my mother just loved all the flavours mixed together with the nice tendernous of the steak."

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 also an excellent source of vitamin A.