Colorful veggies join marinated steak on the grill for a few rounds of turning and basting. The result? An intensely flavorful dish your family will love!
What You Need
Original recipe yields 4 servings
1/2 cup A.1. CHICAGO STEAKHOUSE Marinade, divided
1 beef top round steak (1 lb.)
2 baking potato es (1/2 lb.)
2 zucchini, cut lengthwise in half
2 red pepper s, quartered
1/4 cup KRAFT Zesty Italian Dressing
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Let's Make It
Reserve 1/4 cup marinade; pour remaining marinade over steak in shallow dish. Turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate. Meanwhile, pierce potatoes in several places with fork or sharp knife. Microwave on HIGH 8 to 9 min. or just until tender; cool.
Heat grill to medium-high heat. Remove steak from marinade; discard marinade. Grill steak 5 min. Meanwhile, cut each potato into 4 lengthwise wedges.
Turn steak; brush with half of the reserved marinade. Add potatoes, zucchini and peppers to grill; brush with 2 Tbsp. dressing. Grill 5 min. Turn steak and vegetables. Brush steak with remaining marinade and brush vegetables with remaining dressing. Grill 4 to 5 min. or until steak is medium doneness (160°F) and vegetables are crisp-tender.
While the grill is hot, use it to cook additional vegetables or chicken for later use. Chop up and add to salads or use as a filling for wrapped sandwiches.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 4g
* 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.