A succulent steak grilled on the BBQ is a beautiful thing. There are lots of ways to flavour a great cut of steak, but we've got a recipe that rises above the rest.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup Kraft Roasted Red Pepper with Parmesan Dressing
1 boneless beef sirloin steak (1 lb./450 g)
1/2 cup Bull's-Eye Bold Original Barbecue Sauce
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How do I make it ?
Pour dressing over steak in shallow dish; turn steak over to evenly coat both sides. Refrigerate 30 min. to marinate.
Heat barbecue to medium heat. Remove steak from marinade. Discard marinade.
Grill steak 13 to 16 min. or to medium doneness (160°F), turning and brushing occasionally with barbecue sauce.
Kraft Kitchen Tips!
Place steak in large freezer-weight resealable plastic bag. Add dressing; seal bag. Turn bag over several times to evenly coat steak with dressing. Freeze up to 2 months. Thaw in refrigerator, then cook as desired. The meat marinates as it thaws.
Prepare using Kraft Balsamic Vinaigrette Dressing.
Calories From Fat
% Daily Value
Total fat 5 g
Saturated fat 2 g
Cholesterol 55 mg
Sodium 420 mg
Total carbohydrate 15 g
Dietary fibre 1 g
Sugars 13 g
Protein 23 g
4 servings, 1/4 recipe (90 g) 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.