You may also like
Categories:Viewed: 50 - Published at: 3 years ago
Ingredients
- - beef skirt steaks
- 2 qt. KRAFT Balsamic Vinaigrette Dressing, divided
- 6 each zucchini, trimmed, cut into lengthwise slices
- 6 each onions, cut into wedges King Sooper's 1 lb For $0.99 thru 02/09
- to taste salt and black pepper
- 4-1/2 gal. mixed salad greens, torn
- 2-1/4 qt. garlic-flavored croutons
- 1-1/2 qt. red peppers, medium dice
- 1-1/2 qt. ATHENOS Crumbled Blue Cheese
Method
- Marinate steaks in 2-1/4 cups dressing (or in 3 Tbsp.
- dressing for trial recipe) in non-reactive pan in refrigerator at least 30 min.
- or up to 2 hours.
- Remove steaks from marinade; discard marinade.
- Grill steaks on medium-high heat 4 to 5 min.
- or until medium doneness (160 degrees F), turning once.
- Meanwhile, toss zucchini and onions with 3/4 cup of the remaining dressing (or with 1 Tbsp.
- of the remaining dressing for trial recipe).
- Grill 3 to 5 min.
- or until vegetables are crisp-tender, turning occasionally.
- Remove steaks and vegetables from grill.
- Season with salt and black pepper.
- Cut steak into thin slices and vegetables into bite-size pieces; place in large bowl.
- Add all remaining ingredients except remaining dressing; mix lightly.
- For each serving: Plate 4 cups salad; top with 3 Tbsp.
- of the remaining dressing.
