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Cut pepper lengthwise in half. Brush lightly with small amount of the Italian dressing. Add to grill along with the steak. Grill 6 to 8 min. or until crisp-tender, turning occasionally. Cut into strips, then use as directed.
The key to tender delicious flank steak is in the slicing! Using a sharp knife, cut the cooked steak across the grain into thin strips.
Serve with 2 toasted 1/2-inch-thick slices multi-grain baguette.
This low-calorie main-dish salad is not only high in vitamin A from the romaine lettuce, but it's also rich in vitamin C from the yellow pepper.
* 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.