The Greek vinaigrette makes the perfect base for the marinade for this tender beef steak.
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 Renée's Mediterranean Greek Vinaigrette
2 cloves garlic, minced
1 tsp. dried rosemary leaves, crushed
1/4 tsp. pepper
1 beef sirloin steak (1 lb./450 g), 3/4 inch thick
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How do I make it ?
Mix all ingredients except steak until blended; pour over steak in shallow dish. Turn to evenly coat both sides of steak with vinaigrette mixture. Let stand 30 min. to marinate.
Heat large skillet on medium-high heat. Remove steak from marinade; discard marinade. Add steak to skillet; cook 12 to 15 min. or until medium doneness (160ºF), turning after 7 min.
Transfer steak to cutting board; tent with foil. Let stand 5 min. before cutting across the grain into thin slices.
Kraft Kitchen Tips!
Combine 1 chopped yellow pepper; 1 cup each halved grape tomatoes and chopped cucumbers; and 1/2 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper. Drizzle lightly with additional vinaigrette before serving as a side to the steak.
Use dried thyme leaves instead of the rosemary.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 2.5 g
Cholesterol 55 mg
Sodium 380 mg
Carbohydrate 3 g
Fibre 0 g
Sugars 0 g
Protein 25 g
4 servings, 1/4 recipe 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.