Main dishes

Beef with Romesco Sauce

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photo by:kraft

time

prep:

5 min

total:

55 min

servings

total:

4 servings

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What You Need

1/4

cup KRAFT Zesty Italian Dressing

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)

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.