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Marinated Skirt Steak with Pan-Roasted Vegetables Healthy Living

Summary

Make with KRAFT Sweet Honey Barbecue Sauce.

What You Need

  • 2/3 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
  • 2 Tbsp. KRAFT Sweet Honey Barbecue Sauce
  • 1/2 tsp. Sriracha sauce (hot chili sauce)
  • 1 beef skirt steak (1 lb.), cut into 4 pieces
  • 1 cup small cauliflower florets
  • 1 onion, cut into thin wedges
  • 1 small red pepper, cut into thin strips
  • 2 cups chopped kale

Instructions

  1. RESERVE 2 Tbsp. dressing. Mix remaining dressing with barbecue sauce and Sriracha sauce. Pour half over meat in shallow dish; turn to evenly coat all pieces. Refrigerate 15 min.
  2. MEANWHILE, cook cauliflower, onions and peppers in large skillet sprayed with cooking spray on medium-high heat 5 min or until crisp-tender, stirring occasionally. Spoon into large bowl. Add kale and reserved dressing; toss lightly.
  3. REMOVE meat from marinade; discard marinade. Add meat to skillet; cook 4 to 5 min. or each side or until medium doneness. Transfer to cutting board; tent with foil. Let stand 5 min.
  4. CUT meat across the grain into thin slices. Serve with vegetables and remaining dressing mixture.
Variation

Substitute: Prepare using KRAFT Zesty Italian Dressing.

Cooking time (duration)

Prep Time: 50 min.

Number of servings (yield)

4 servings

Category

Dinnertime

Submitted by

Kraft

Nutritional Information

Per Serving: 300 calories, 15g total fat, 4g saturated fat, 70mg cholesterol, 520mg sodium, 16g carbohydrate, 2g dietary fiber, 11g sugars, 24g protein, 80%DV vitamin A, 70%DV vitamin C, 8%DV calcium, 20%DV iron.

Nutrition Bonus:
In addition to the kale being high in vitamin A, it also teams up with the colorful red peppers to provide an excellent source of vitamin C.

Exchange: 1/2 Starch, 2 Vegetable, 3 Meat (L), 1-1/2 Fat

Dietary Exchanges (or Exchange Calculations) based on Choose Your Foods: Exchange Lists for Diabetes © 2008 by the American Diabetes Association and the American Dietetic Association.

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