• Marinated Skirt Steak with Pan-Roasted Vegetables

Marinated Skirt Steak with Pan-Roasted Vegetables

50 4 servings, 1/4 recipe (239 g) each
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4 servings, 1/4 recipe (239 g) each

Our three-ingredient sauce does double duty in this steak and veggie skillet dish - use some as a marinade and some served alongside the cooked steak.

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  • Reserve 2 Tbsp. dressing. Mix remaining dressing with barbecue sauce and Sriracha sauce. Pour half over meat in shallow dish; turn to evenly coat all pieces. Refrigerate 15 min.
  • Meanwhile, cook cauliflower, onions and peppers in large skillet sprayed with cooking spray on medium-high heat 5 min or until crisp-tender, stirring occasionally. Spoon into large bowl. Add kale and reserved dressing; toss lightly.
  • Remove meat from marinade; discard marinade. Add meat to skillet; cook 4 to 5 min. or each side or until medium doneness. Transfer to cutting board; tent with foil. Let stand 5 min.
  • Cut meat across the grain into thin slices. Serve with vegetables and remaining dressing mixture.


Prepare using Kraft Calorie-Wise Zesty Italian Dressing.


  • 4 servings, 1/4 recipe (239 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (239 g) each
Calories 330
% Daily Value
Total fat 18g
Saturated fat 5g
Cholesterol 50mg
Sodium 540mg
Carbohydrate 16g
Dietary fibre 3g
Sugars 9g
Protein 24g
Vitamin A 60 %DV
Vitamin C 130 %DV
Calcium 8 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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