Sirloin steak and yellow peppers are brushed with dressing and grilled to perfection and then layered on mixed greens to make a hearty salad.
What You Need
Original recipe yields 6 servings
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
1/2 tsp. garlic powder
1 boneless beef sirloin steak (1 lb.), 3/4 inch thick
2 large yellow pepper s, cut lengthwise in half
8 cups tightly packed torn mixed salad greens
2 large tomato es, cut into wedges
1/2 cup slivered red onion s
2 Tbsp. chopped fresh oregano
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Let's Make It
Heat greased grill to medium-high heat.
Reserve 1/3 cup dressing for salad. Stir garlic powder into remaining dressing; brush onto steak and insides of peppers.
Grill steak and peppers 10 min. or until steak is medium doneness (160ºF), turning steak after 5 min. (Peppers do not need to be turned.) Meanwhile, place salad greens on 4 serving plates; top with tomatoes and onions.
Cut steak across the grain into thin slices; cut peppers into strips. Place meat and peppers over salads; sprinkle with oregano. Drizzle with remaining dressing.
When grilling, cook extra pieces of steak or chicken to use later in salads or sandwiches.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 2 cups each
* 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.