Warm Steak and Blue Cheese Salad

Name: Warm Steak and Blue Cheese Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 20
Cuisine: Global
Ingredients: 454 grams boneless beef sirloin steak, cut into thin slices; 59 milliliters crumbled ATHENOS Blue Cheese; 79 milliliters KRAFT Lite Zesty Italian Dressing, divided; 1 small red onion, sliced, separated into rings; 2 red peppers, sliced; 2 liters torn mixed salad greens

You can never have too many side dish recipes, so give Warm Steak and Blue Cheese Salad a try. Watching your figure? This gluten free, dairy free, and primal recipe has 47 calories, 5g of protein, and 2g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 20. Head to the store and pick up onion, peppers, 1/3 cup kraft lite zesty italian dressing, and a few other things to make it today. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Heat 1 Tbsp. of the dressing in large skillet on medium-high heat.

Equipment you will use

Frying Pan

Add meat; cook 2 min., stirring constantly.

Ingredients you will need

Meat

Add peppers and onions; cook and stir 5 min. or until meat is cooked through and vegetables are crisp-tender. Stir in remaining dressing.

Ingredients you will need

Vegetable

Peppers

Onion

Meat

Place 2-1/2 cups of the greens on each of four salad plates. Top evenly with the meat mixture and cheese just before serving.

Ingredients you will need

Cheese

Greens

Meat

Equipment

Frying Pan

Ingredients

Servings:

454grams

boneless beef sirloin steak, cut into thin slices 59milliliters

crumbled ATHENOS Blue Cheese 79milliliters

KRAFT Lite Zesty Italian Dressing, divided 1small

red onion, sliced, separated into rings 2

red peppers, sliced 2liters

torn mixed salad greens

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. 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. You could try Robert Mondavi Napa Merlot. Reviewers quite like it with a 4 out of 5 star rating and a price of about 30 dollars per bottle.