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Main dishes

Beef with Romesco Sauce

Beef with Romesco Sauce recipe
photo by:kraft
time
prep:
5 min
total:
55 min
servings
total:
4 servings
Magazine Acquisition

What You Need

1/4
cup  KRAFT Zesty Italian Dressing
1
lb.  beef flank steak
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/2
cup  roasted red peppers, drained
1/4
cup  PLANTERS Dry Roasted Peanuts
1/4
tsp.  ground red pepper (cayenne)
1
Tbsp.  chopped fresh parsley

Make It

POUR dressing over steak in resealable plastic bag. Seal bag; turn to coat. Refrigerate 30 min. or overnight to marinate.

MEANWHILE, combine sour cream, roasted red peppers, peanuts and ground red pepper in blender container; cover. Blend on medium speed 1 to 2 min. or until smooth. Stir in parsley. Refrigerate sauce until ready to use.

REMOVE steak from bag; discard marinade. Heat nonstick skillet to medium-high heat. Add steak; cook 15 min., turning once. Let stand 5 min. before slicing. Serve with sauce.

Kraft Kitchens Tips

Healthy Living
Watching your dietary fat intake? Save 5 grams of fat per serving by preparing as directed, using KRAFT Light Zesty Italian Dressing and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. You'll save 30 calories, too!
Use Your Grill
Tired of cooking indoors? Take this recipe outside and use your grill. Preheat gill to medium heat. Grill steak 15 min., turning after 8 min. Don't pierce steak with a fork or it will lose its juices.
Cooking Know-How
Meat will continue to cook while it is resting before slicing. Letting steak rest 5 min. redistributes the juices into the meat so it's tender and juicy. Slice too soon and your juices wind up on your plate.
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