Steak Salad with Corn & Tomatoes

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rate/review

prep time

10 min

total time

55 min

makes

4 servings, 2 cups (500 mL) each

photo by:

kraft

recipe by: kraft

What You Need

3 Tbsp. chopped cilantro, divided

2 Tbsp. lemon juice

1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided

1 beef flank steak (1/2 lb./225 g)

8 cups torn romaine lettuce

12 cherry tomatoes, cut in half

1/2 cup frozen corn, thawed

3/4 cup Kraft Old Cheddar Shredded Cheese

Make It

MIX 1 Tbsp. cilantro, lemon juice and 2 Tbsp. dressing; pour over steak in shallow dish. Turn steak to coat both sides. Refrigerate 30 min. to marinate, turning steak after 15 min.

HEAT barbecue to medium heat. Remove steak from marinade; discard marinade. Grill steak 10 min. or until medium doneness (160ºF), turning after 5 min. Remove from barbecue. Let stand 5 min. Cut across the grain into thin slices.

COVER platter with lettuce; top with meat, tomatoes, corn, cheese, remaining dressing and cilantro.