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Sizzling Sirloin and Portobello Salad

Prep Time:

35 min

Total Time:

35 min

Makes:

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.

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