Grilled Steak & Vegetable Salad
21 Review(s)
Healthy Living
25 Min
Prep : 15 Min Cook: 10 Min
Vinaigrette does double duty as both a marinade and dressing in this colourful main-dish salad.
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4 Servings
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
1/2 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing, divided
2
1 boneless beef sirloin steak (3/4 lb./340 g), 1/2 to 3/4 inch thick
3
2 large yellow peppers, cut lengthwise in half
4
8 cups spring greens or torn mixed salad greens
5
2 large tomatoes, cut into wedges
6
1/2 cup thinly sliced red onions
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How do I make it ?
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Step 1
Heat barbecue to medium-high heat. Step 2
Reserve 1/4 cup dressing; brush remaining dressing onto top of steak and cut-sides of peppers. Step 3
Grill steak and peppers, dressing-sides down, 10 min. or until steak is medium donensss (160ºF) and peppers are crisp-tender, turning steak after 5 min. (No need to turn peppers.) Meanwhile, cover 4 serving plates with greens; top with tomatoes and onions. Step 4
Cut steak across the grain into thin slices; cut peppers into strips. Arrange steak and peppers over salads. Drizzle with reserved dressing. Kraft Kitchen Tips!
Make Ahead
Grill extra pieces of steak (or chicken) to use later in salads or sandwiches.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value
Total fat 7 g
11 %
Saturated fat 2 g
10 %
Cholesterol 45 mg
Sodium 450 mg
19 %
Total carbohydrate 20 g
7 %
Dietary fibre 5 g
20 %
Sugars 9 g
Protein 22 g
Vitamin A
50 %
Vitamin C
310 %
Calcium
2 %
Iron
25 %
Servings
Makes 4 servings, 1 salad (306 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.
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