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Tuscan Grilled Steak with Kale, Quinoa and Peppers
Tuscan Grilled Steak with Kale, Quinoa and Peppers

Tuscan Grilled Steak with Kale, Quinoa and Peppers

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Healthy Living
Cook Minutes 30 Min
Prep : 30 Min
Looking for a smart twist on steak salad? We’ve got it! Our Tuscan Grilled Steak with Kale, Quinoa and Peppers recipe is a real winner!
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4 Servings
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.
1/3 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
1 top sirloin beef grilling steak (1 lb./450 g)
1 each orange and yellow pepper, seeded, quartered
1/2 red onion, cut into 1-inch thick slices
4 cups loosely packed chopped stemmed kale leaves
2-2/3 cups hot cooked quinoa
1/2 cup grape tomatoes, halved
2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
1 clove garlic, minced
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How do I make it ?
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Step 1
Heat barbecue to high heat.
Step 2
Remove 1 Tbsp. dressing; brush evenly onto both sides of steak. Grill 4 to 5 min. on each side or until medium doneness (160°F). Meanwhile, grill peppers and onions 15 min. or until crisp-tender, turning after 8 min.
Step 3
Remove steak and peppers from barbecue. Cover steak; let stand 5 min. Meanwhile, cut peppers into thin strips and chop onions; place in large bowl. Add kale, quinoa, tomatoes, cheese, garlic and remaining dressing; mix lightly.
Step 4
Cut steak across the grain into thin slices; place over salad.
Kraft Kitchen Tips!
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Substitute
Prepare using a flank steak.
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Special Extra
For added flavour, add 2 Tbsp. chopped fresh parsley or basil to the salad before topping with the sliced grilled steak.
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Make Ahead
For added convenience, the quinoa salad can be prepared ahead of time. Refrigerate up to 24 hours before topping with the sliced grilled steak.
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Food Facts
Everyone is loving kale these days and for good reason. In this recipe alone, it helps make each serving an excellent source of vitamin A, nevermind its contribution to the fibre and vitamin C content.
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Nutrition
Calories
400
Calories From Fat
0
% Daily Value
Fat 11 g
Saturated fat 3 g
15 %
Cholesterol 60 mg
Sodium 340 mg
14 %
Carbohydrate 40 g
Fibre 6 g
Sugars 4 g
Protein 35 g
Vitamin A
70 %
Vitamin C
330 %
Calcium
15 %
Iron
40 %
Servings
4 servings, 1/4 recipe (332 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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