If you grabbed a bunch of fresh green onions and cilantro at the farmers' market, this grilled steak would be a great way to enjoy them!
What You Need
Original recipe yields 4 servings
2 bunches green onions (about 12)
1 beef flank steak (1 lb.)
1 cup orange juice, divided
3/4 cup KRAFT Zesty Italian Dressing, divided
1 navel orange, peeled, sectioned and chopped
1/2 cup chopped cilantro
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Let's Make It
Cut off all but 1 inch of the green top from each onion; discard. Place onions in large resealable plastic bag. Add steak and 1/2 cup each of the orange juice and dressing; seal bag. Refrigerate 4 hours or overnight to marinate.
Preheat grill to medium-high heat. Remove steak and onions from marinade; discard bag and marinade. Grill steak and onions 15 min. or until steak is cooked to medium doneness (160°F) and onions are tender, turning occasionally. Meanwhile, combine remaining 1/4 cup dressing, 1/2 cup orange juice and the chopped orange in saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 2 min. Remove from heat; stir in the cilantro.
Cut steak across the grain into thin slices. Serve steak and onions with the orange sauce.
This grilled steak is extremely popular in Nicaragua and the rest of Latin America. Parsley can be substituted for the cilantro and various tropical fruits, such as mangos, are often used instead of the orange.
Want a little more heat? Add 1 seeded and chopped jalapeno pepper along with the chopped orange.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 2g
* 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.