Family Foods

Sizzling Sirloin and Portobello Salad

Makes Serves 4. Photo by Kraft By Kraft

Ingredients:

• 1/3 cup  Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
• 2 portobello mushrooms, stems removed
• 2 red peppers, quartered
• 1 lb. (450 g) boneless beef sirloin steak
• 4 cups salad greens
• 2 Tbsp. sliced red onions
• 1/4 cup crumbled goat cheese

Directions:

1. Preheat barbecue to medium-high heat. Reserve 1/4 cup of the dressing; set aside. Brush remaining dressing onto outsides of mushrooms, peppers and one side of the steak.
2. Grill mushrooms, peppers and steak, dressing-sides down, 10 min. or until steak is medium doneness (160ºF) and vegetables are crisp-tender, turning after 5 min. Meanwhile, cover four serving plates with greens, then top with onions and cheese.
3. Cut steak across the grain into thin slices; cut mushrooms and peppers into strips. Top salads with the meat and vegetables. Drizzle with the reserved 1/4 cup dressing.