Explore this tasty recipe for Marinated Grilled Steak with Poblano Peppers. Serve the steak with bright peppers for a dish that looks as good as it tastes.
What You Need
Original recipe yields 4 servings
1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
zest and juice from 1 lime
2 cloves garlic, minced
1 Tbsp. roasted ground cumin
1 tsp. chili powder
1 beef skirt steak (1 lb.)
2 poblano chile s
2 onion s, cut into thick wedges
1 lime, cut into 4 wedges
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Let's Make It
Heat greased grill to medium-high heat.
Mix dressing, lime zest, juice, garlic and spices until blended; reserve 1 Tbsp. mixture. Pour remaining mixture over steak in shallow dish; turn to evenly coat both sides. Refrigerate 1 hour to marinate.
Meanwhile, cut chiles in half; remove and discard seeds and ribs. Spray with cooking spray; grill 5 to 7 min. or until crisp-tender and slightly charred, turning occasionally. Remove from heat; place in paper bag. Peel and discard skin. Remove steak from marinade; discard marinade.
Grill steak 5 min.; turn steak. Add onions, brushed with reserved dressing mixture; grill 5 min. or until steak is medium doneness (160°F) and onions are tender, turning onions after 3 min. Serve steak with onions, roasted chiles and lime wedges.
Substitute ancho chiles for the poblano chiles.
Substitute 2 green or red bell peppers for the poblano chiles.
Serve with tortillas and a small tossed green salad.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 3g
* 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.