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Grilled Flank Steak & Vegetable Trio
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Grilled Flank Steak & Vegetable Trio

1 Hr(s) 30 Min(s)
30 Min(s) Prep
1 Hr(s) Cook
Healthy Living
Plum tomatoes, green peppers and sweet onions make up the winning trio in this crowd-pleasing grilled flank steak recipe.
What You Need
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8 servings
Original recipe yields 8 servings
1 pkt. (1.25 oz.) A.1. Tomato & Chili Pepper Marinade Mix
1/4 cup HEINZ Balsamic Vinegar
2 Tbsp. olive oil
2 Tbsp. water
1 beef flank steak (2 lb.)
4 plum tomatoes
2 green peppers
1 sweet onion, cut into 1/2-inch slices
1/4 cup KRAFT Balsamic Vinaigrette Dressing
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Let's Make It
1
Whisk first 4 ingredients until blended. Pour over steak in shallow dish; turn to evenly coat both sides of steak. Refrigerate 1 hour to marinate, turning occasionally.
2
Heat grill to medium-high heat. Remove steak from marinade; discard marinade. Grill steak 4 min. on each side or until medium doneness (160ºF). Remove from grill; let stand 10 min. or until tender. Meanwhile, grill vegetables 15 min., turning and brushing occasionally with dressing.
3
Remove vegetables from grill. Chop tomatoes and onion slices; place in small bowl. Cut peppers into strips. Add to tomato mixture; mix lightly. Cut steak across the grain into thin strips. Serve with the vegetable mixture.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with warmed tortillas, or hot cooked rice.
Tip 2
How to Slice Cooked Steak for Most Tenderness
Cooked steak, especially the less tender cuts of meat, should always be allowed to rest, loosely covered, before being sliced. This standing time allows the juices to redistribute throughout the meat so it remains juicy. This standing time can range from 4 to 5 min. for thin steaks, to 8 to10 min. for thicker steaks. For best results, slice cooked steaks across the grain before serving. Place the unsliced meat on a cutting board and look for the direction of the grain. (The meat will have small lines running in one direction.) You may need to slice the meat in 2 different directions to determine the direction of the grain. Use a sharp slicing knife to cut the meat across the fibers into thin slices. If you have an electric knife, you can use that to quickly slice the meat.
Tip 3
How to Grill Steak
When grilling steaks, make sure the grill is hot before adding meat. A hot grill sears the steaks, sealing the outside of the meat so the inside stays moist and juicy. Keep the temperature of the grill as even as possible. Since the center of the grill tends to be hotter, place thicker cuts of steaks near the center of the grate and thinner cuts toward the outer edges.
Tip 4
Easy Cleanup
Instead of marinating the steak in the glass dish, you can marinate it in a resealable plastic bag instead. Discard plastic bag and marinade after removing steak.
Nutrition
Calories
210
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 270mg
12%
Total Carbohydrates 6g
2%
Dietary Fibers 1g
4%
Sugars 4g
8%
Protein 23g
46%
Vitamin A
15%
Vitamin C
15%
Calcium
2%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* 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.
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