3 oz. extra lean beef flank steak, cut into 1-inch slices
1 medium red pepper, quartered lengthwise
1 fresh portobello mushroom
2 Tbsp. KRAFT Lite Raspberry Vinaigrette Dressing, divided
1 medium baked potato
1 tsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
8 fl oz (1 cup) MAXWELL HOUSE Coffee, Regular or Decaf
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Let's Make It
Mix oil, lemon juice, oregano, and sugar in shallow dish. Season as desired with favorite salt-free seasoning. Add beef to marinade and coat thoroughly. Cover and set aside for 30 min.
Toss peppers and mushrooms with 1/2 of the dressing. Place vegetables on preheated grill over medium coals. Grill about 5 min. or until tender, turning and brushing occasionally with dressing. Remove from heat and slice. Toss with remaining dressing.
Place marinated beef and vegetables on grill across the grates lengthwise. Grill each side about 5 min., basting with any leftover marinade.
Pierce potato several times, wrap in foil, and grill until tender. Split potato in half and top with sour cream.
Serve a cup of MAXWELL HOUSE Coffee with the meal.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 57g
Dietary Fibers 8g
* 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.