Grilled Steak & Vegetable Salad

Name: Grilled Steak & Vegetable Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 25
Cuisine: Global
Ingredients: 118 milliliters KRAFT Lite Balsamic Vinaigrette Dressing, divided; 340 grams boneless beef sirloin steak , 1/2 to 3/4 inch thick; 118 milliliters thinly sliced red onions; 2 liters loosely packed torn mixed salad greens; 2 larges tomatoes, cut into wedges; 2 larges yellow peppers, cut lengthwise in half

Grilled Steak & Vegetable Salad might be just the side dish you are searching for. This recipe serves 25. One serving contains 46 calories, 3g of protein, and 3g of fat. It will be Head to the store and pick up lite balsamic vinaigrette dressing, peppers, tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes around 25 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Heat grill to medium-high heat.

Equipment you will use

Grill

Reserve 1/3 cup dressing.

Brush remaining dressing onto steak and cut sides of peppers.

Ingredients you will need

Peppers

Steak

Place steak and peppers, dressing sides down, on grill grate. Grill 10 min. or until steak is medium doneness (160F), turning steak after 5 min. (No need to turn peppers.) Meanwhile, cover 4 serving plates with salad greens; top with tomatoes and onions.

Ingredients you will need

Greens

Tomato

Peppers

Onion

Steak

Equipment you will use

Grill

Cut steak across the grain into thin slices; cut peppers into strips. Arrange meat and peppers over salads.

Ingredients you will need

Peppers

Grains

Steak

Meat

Drizzle with reserved dressing.

Equipment

Grill

Ingredients

Servings:

118milliliters

KRAFT Lite Balsamic Vinaigrette Dressing, divided 340grams

boneless beef sirloin steak , 1/2 to 3/4 inch thick 118milliliters

thinly sliced red onions 2liters

loosely packed torn mixed salad greens 2larges

tomatoes, cut into wedges 2larges

yellow peppers, cut lengthwise in half

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Raymond R Collection Merlot with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.