Knock their socks off with this juicy Marinated Skirt Steak with Pan-Roasted Vegetables. Our video will take you through the recipe step by easy step.
What You Need
Original recipe yields 4 servings
2/3 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
2 Tbsp. KRAFT Sweet Honey Barbecue Sauce
1/2 tsp. Sriracha sauce (hot chili sauce)
1 beef skirt steak (1 lb.), cut into 4 pieces
1 cup small cauliflower florets
1 onion, cut into thin wedges
1 small red pepper, cut into thin strips
2 cups chopped kale
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Let's Make It
Reserve 2 Tbsp. dressing. Mix remaining dressing with barbecue sauce and Sriracha sauce. Pour half over meat in shallow dish; turn to evenly coat all pieces. Refrigerate 15 min.
Meanwhile, cook cauliflower, onions and peppers in large skillet sprayed with cooking spray on medium-high heat 5 min or until crisp-tender, stirring occasionally. Spoon into large bowl. Add kale and reserved dressing; toss lightly.
Remove meat from marinade; discard marinade. Add meat to skillet; cook 4 to 5 min. or each side or until medium doneness. Transfer to cutting board; tent with foil. Let stand 5 min.
Cut meat across the grain into thin slices. Serve with vegetables and remaining dressing mixture.
Prepare using KRAFT Zesty Italian Dressing.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 16g
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.