Make tonight Mediterranean night at your house with this hearty beef and vegetable dinner. No fancy ingredients required—just a Greek-style vinaigrette!
What You Need
Original recipe yields 4 servings
1 boneless beef sirloin steak (1 lb.), 1 inch thick
1/2 cup KRAFT Greek Vinaigrette Dressing, divided
1/2 tsp. garlic powder
1 onion, chopped
4 large carrot s, thinly sliced
2 cups small cauliflower florets
1 red pepper, cut into strips
2 cups hot cooked long-grain brown rice
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Let's Make It
Trim and discard fat from steak; place steak in shallow dish. Pour 1/4 cup dressing over steak; turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate.
Heat oven to 400°F. Heat large heavy ovenproof nonstick skillet on medium-high heat. Remove steak from marinade; discard marinade. Place steak in skillet; sprinkle with garlic powder. Place onions around steak; cook 3 min. or until bottom of steak is browned. Remove from heat. Turn steak. Toss remaining vegetables with remaining dressing. Add to skillet; stir to mix with onions. Place skillet in oven.
Bake 18 to 20 min. or until steak is medium doneness (160°F).
Cut steak across the grain into thin slices; place on serving plates. Top with vegetable mixture. Serve with rice.
If you don't have an ovenproof skillet, wrap handle of regular skillet with several layers of foil before using as directed.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 6g
* 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.