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Main dishes

Grilled Steak & Vegetable Salad

Grilled Steak & Vegetable Salad recipe
photo by:kraft
Vinaigrette does double duty as both a marinade and a dressing in this main-dish salad.
25 min
25 min
4 servings
Magazine Acquisition

What You Need

cup  KRAFT Lite Balsamic Vinaigrette Dressing, divided
 boneless beef sirloin steak (3/4 lb.), 1/2 to 3/4 inch thick
large  yellow peppers, cut lengthwise in half
cups  torn mixed salad greens
large  tomatoes, cut into wedges
cup  thinly sliced red onions

Make It

HEAT grill to medium-high heat.

RESERVE 1/3 cup dressing. Brush remaining dressing onto steak and cut sides of peppers.

PLACE steak and peppers, dressing-sides down, on grill grate. Grill 10 min. or until steak is medium doneness (160°F), turning steak after 5 min. (No need turn peppers.) Meanwhile, cover 4 serving plates with greens; top with tomatoes and onions.

CUT steak across the grain into thin slices; cut peppers into strips. Arrange meat and peppers over salads. Drizzle with reserved dressing.

Kraft Kitchens Tips

Make Ahead
Grill extra pieces of steak or chicken to use later in salads or sandwiches.
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