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Main dishes

Sizzling Sirloin and Portobello Salad

photo by:kraft
35 min
35 min
4 servings
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What You Need

cup  KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
 portobello mushrooms, stems removed
 red peppers, quartered
 boneless beef sirloin steak (1 lb.)
cups  torn mixed salad greens
Tbsp.  sliced red onions
cup  crumbled goat cheese

Make It

HEAT grill to medium-high. Reserve 1/4 cup dressing. Brush remaining dressing onto mushrooms, peppers and steak.

GRILL, dressing-sides down, 5 min. on each side or until steak is medium doneness (160ºF) and vegetables are crisp-tender.

CUT steak and grilled vegetables into strips; place on top of greens. Top with onions, cheese and reserved dressing.

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Kraft Kitchens Tips

For milder flavor, substitute marinated cream cheese for the goat cheese. To prepare, pour additional 1/4 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil over 4 oz. (1/2 of 8-oz. pkg.) cubed PHILADELPHIA Cream Cheese in shallow glass dish; cover. Refrigerate at least 30 min. to marinate. Remove cheese from marinade; discard marinade. Use cheese as directed.
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