Marinated and grilled steak slices, asparagus and red peppers are arranged over lettuce and drizzled with vinaigrette for a delicious main-dish salad.
What You Need
Original recipe yields 4 servings
1/2 cup A.1. Classic Marinade
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
1 boneless beef top round steak (1 lb.)
1 lb. fresh asparagus spears, steamed until crisp-tender, cooled
1/2 cup thinly sliced red pepper s
8 large lettuce leaves
1 Tbsp. sesame seed, toasted
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Let's Make It
Preheat grill to medium. Mix marinade and 1/4 cup of the dressing until well blended. Place steak in shallow glass dish. Add marinade mixture; turn steak to evenly coat both sides. Cover. Refrigerate 30 min., turning after 15 min. Remove steak from marinade; discard marinade.
Grill steak 12 min. for medium doneness (160°F), turning occasionally. Cut steak into thin slices.
Arrange steak, asparagus and peppers on lettuce-covered plate. Drizzle with remaining 1/4 cup dressing; sprinkle with sesame seed.
How to Toast Sesame Seed
Place sesame seed in dry skillet; cook on medium heat until golden brown, stirring frequently. (Watch carefully to prevent burning.) Remove from heat; cool.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.