Got a nice beef flank steak just waiting for a zesty marinade? Serve it with this creamy, spicy and quick-to-make Romesco sauce.
What You Need
Original recipe yields 4 servings
1/4 cup KRAFT Zesty Italian Dressing
1 lb. beef flank steak
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup roasted red pepper s, drained
1/4 cup PLANTERS Dry Roasted Peanuts
1/4 tsp. ground red pepper (cayenne)
1 Tbsp. chopped fresh parsley
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Let's Make It
Pour dressing over steak in resealable plastic bag. Seal bag; turn to coat. Refrigerate 30 min. or overnight to marinate.
Meanwhile, combine sour cream, roasted red peppers, peanuts and ground red pepper in blender container; cover. Blend on medium speed 1 to 2 min. or until smooth. Stir in parsley. Refrigerate sauce until ready to use.
Remove steak from bag; discard marinade. Heat nonstick skillet to medium-high heat. Add steak; cook 15 min., turning once. Let stand 5 min. before slicing.Serve with sauce.
Watching your dietary fat intake? Save 5 grams of fat per serving by preparing as directed, using KRAFT Light Zesty Italian Dressing and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. You'll save 30 calories, too!
Use Your Grill
Tired of cooking indoors? Take this recipe outside and use your grill. Preheat gill to medium heat. Grill steak 15 min., turning after 8 min. Don't pierce steak with a fork or it will lose its juices.
Meat will continue to cook while it is resting before slicing. Letting steak rest 5 min. redistributes the juices into the meat so it's tender and juicy. Slice too soon and your juices wind up on your plate.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* 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.