Comida Kraft
Recipe Box

Saucy Tomato and Pepper Steak

Saucy Tomato and Pepper Steak is rated 4.142857142857143 out of 5 by 14.
Prep Time
10
min.
Total Time
30
min.
Servings

6 servings

This steak gets a flavorful dry rub, a quick broil in the oven and a saucy topping of peppers and tomatoes to give it an authentic steakhouse kick.

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What You Need

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Make It

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  • Heat broiler.
  • Mix chili powder, cumin and ground red pepper; rub over both sides of steak. Place on rack of broiler pan.
  • Broil, 4 to 5 inches from heat source, 8 to 10 min. on each side or to medium doneness (160ºF). Meanwhile, heat dressing in large skillet on medium-high heat. Add onions; cook and stir 3 min. Add bell peppers and garlic; cook 5 to 6 min. or until vegetables are crisp-tender, stirring occasionally. Add tomatoes; stir. Cook 2 to 3 min. or until heated through, stirring occasionally.
  • Cut steak across grain into 6 pieces; place on serving platter. Top with vegetable mixture and cheese.

Special Extra

Sprinkle cooked steak with 2 Tbsp. chopped cilantro. Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream sprinkled lightly with additional ground red pepper.

Serving Suggestion

Serve with hot cooked Mexican-style rice.

Note

Keep sirloin steak at medium doneness or a little pink on the inside or it will get tough.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 230
Total fat 11g
Saturated fat 4g
Cholesterol 70mg
Sodium 250mg
Carbohydrate 7g
Dietary fiber 2g
Sugars 4g
Protein 23g
% Daily Value
Vitamin A 25 %DV
Vitamin C 40 %DV
Calcium 10 %DV
Iron 15 %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.

Ratings & Reviews

Rated 5 out of 5 by from This recipe was really good. This recipe was really good. I did change it up a bit though. I didn't broil the steak ahead of time. What I did was cut the raw meat into strips and then massaged in the spices. Then I cooked it on the stove top for a bit until it was about halfway done. Then I added in all the veggies and garlic to finish sauteeing up with it. At the very end I added a splash of the dressing and let it simmer all together (stirring occasionally) while I finished up the rice I was making for the side. I used fat free italian dressing instead of the balsalmic as well. It tasted perfect. We are using the left overs to make quesadillas tonight!
Date published: 2008-11-12
Rated 5 out of 5 by from I used already cut up steak (like what you use for fajitas) and prepared like a stirfry (cooks meat... I used already cut up steak (like what you use for fajitas) and prepared like a stirfry (cooks meat first of course) and it was really good. It was a lot easier than cooking a large whole steak
Date published: 2010-01-12
Rated 4 out of 5 by from i enjoyed this dish! i enjoyed this dish!! very flavorfull. i added extra tomatoes, and did not use the cheese. i did serve it over brown rice to be a litttle more filling. will make again!!
Date published: 2007-09-06
Rated 4 out of 5 by from I have not broiled steak before, so it was a fun experiment. I have not broiled steak before, so it was a fun experiment. The kraft dressing is delicious! I served it with Shratz and sweet carrots to compliment the spice.
Date published: 2007-09-11
Rated 4 out of 5 by from This was very good. This was very good. It was the first time I ever broiled steak. My boyfriend loved it and he doesn't really like green and red peppers.
Date published: 2007-09-22
Rated 4 out of 5 by from I used leftover steak and topped with the other ingredients from the recipe. I used leftover steak and topped with the other ingredients from the recipe. Delicious and light. Will definitely make this again.
Date published: 2007-10-10
Rated 5 out of 5 by from Excellent and very easy to make. Excellent and very easy to make. Great presentation! Dressing gave it a neat taste.
Date published: 2008-04-01
Rated 4 out of 5 by from We ate it with rice. We ate it with rice. Very yummy! Hubby added more red pepper
Date published: 2007-09-23
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