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4 servings, 1/4 recipe (289 g) each
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Cut pepper lengthwise in half. Brush lightly with small amount of the Italian dressing. Add to barbecue along with the steak. Grill 6 to 8 min. or until crisp-tender, turning occasionally. Cut into strips, then use as directed.
Substitute roasted red pepper strips for the grilled yellow peppers.
The key to tender delicious flank steak is in the slicing. Use a sharp knife to cut the steak into thin slices across the grain.
This main-dish salad is sure to become a grilling favourite. Not only is the romaine lettuce an excellent source of vitamin A, but the yellow pepper is an excellent source of vitamin C.
* 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.
Really good, used roasted red pepper dressing
I liked it, but the kids didn't. They liked the meat, but not the vegetables (tomatoes in particular).
my dish needed salt and a bit of sugar Other than that my family loved this dish Will definitely make it again.
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