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Marinated Skirt Steak with Pan-Roasted Vegetables

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Prep Time
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4 servings

Knock their socks off with this juicy Marinated Skirt Steak with Pan-Roasted Vegetables. Our video will take you through the recipe step by easy step.

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What You Need

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Make It

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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 Zesty Italian Dressing.


  • 4 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 2 Vegetable
  • 3 Meat (L)
  • 1-1/2 Fat

Nutrition Bonus

In addition to the kale being high in vitamin A, it also teams up with the colorful red peppers to provide an excellent source of vitamin C.

Nutritional Information

Serving Size 4 servings
Calories 300
Total fat 15g
Saturated fat 4g
Cholesterol 70mg
Sodium 520mg
Carbohydrate 16g
Dietary fiber 2g
Sugars 11g
Protein 24g
% Daily Value
Vitamin A 80 %DV
Vitamin C 70 %DV
Calcium 8 %DV
Iron 20 %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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