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Sizzling Sirloin and Portobello Salad

Sizzling Sirloin and Portobello Salad
 
Prep Time:
35 min
Total Time:
35 min
Makes:
4

What You Need!

1/3 cup KRAFT Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
2   portobello mushrooms, stems removed
2 red peppers, quartered
1 lb.  (450 g) boneless beef sirloin steak
4 cups salad greens
2 Tbsp.  sliced red onions
1/4 cup crumbled goat cheese

Make It!

PREHEAT barbecue to medium-high heat. Reserve 1/4 cup of the dressing; set aside. Brush remaining dressing onto outsides of mushrooms, peppers and one side of the steak.

GRILL mushrooms, peppers and steak, dressing-sides down, 10 min. or until steak is medium doneness (160ºF) and vegetables are crisp-tender, turning after 5 min. Meanwhile, cover four serving plates with greens, then top with onions and cheese.

CUT steak across the grain into thin slices; cut mushrooms and peppers into strips. Top salads with the meat and vegetables. Drizzle with the reserved 1/4 cup dressing.

Kraft Kitchens Tips

Serving Suggestion
Serve with half of a multigrain baguette, sliced and 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing for dipping.
Substitute
For a milder cheese, substitute marinated cream cheese for the goat cheese. To prepare cream cheese, pour 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing over 125 g (1/2 of 250-g pkg.) cubed Philadelphia Brick Cream Cheese in shallow glass dish; cover. Refrigerate at least 30 min. to marinate. Remove cheese from marinade; discard marinade.
K:55272v0ec:109675
Average Rating  (1)
Rated  by cutelilmariah on 5/14/2008
" A TIP I MARANIATE THE STEAK OVERNIGHT IN BALSAMIC VINAGAR!!!! SO GOOD!!! REALLY ENJOYED IT AND SO DID MY HUSBAND." 
See All Ratings & Comments See All Ratings and Comments
Nutritional Information
Serving Size = 1/4 recipe (287 g)

Nutritional Information

Calories
 260
Total fat
 12 g
Saturated fat
 4 g
Cholesterol
 55 mg
Sodium
 310 mg
Carbohydrate
 11 g
Dietary fibre
 3 g
Sugars
 5 g
Protein
 28 g
Vitamin A
 35 %DV
Vitamin C
 180 %DV
Calcium
 6 %DV
Iron
 25 %DV
RecipeDetail