Saucy Tomato and Pepper Steak

ChubbyBunny

1 tsp. each: chili powder and ground cumin
1/4 tsp. ground red pepper (cayenne)
1 boneless beef sirloin steak (1-1/2 lb.), 1-1/2 inches thick
1/3 cup KRAFT Balsamic Vinaigrette Dressing
1 small onion, chopped
1 each: red and green bell pepper, coarsely chopped
2 cloves garlic, minced
1 tomato, chopped
1/2 cup KRAFT Mexican Style Shredded Cheese


PREHEAT broiler. Mix chili powder, cumin and ground red pepper; rub over both sides of steak. Place on rack of broiler pan.

BROIL, 4 to 5 inches from heat source, 8 to 10 min. on each side or to medium doneness (160ºF). Meanwhile, heat dressing in large skillet on medium-high heat. Add onions; cook and stir 3 min. Add bell peppers and garlic; cook 5 to 6 min. or until vegetables are crisp-tender, stirring occasionally. Add tomatoes; stir. Cook 2 to 3 min. or until heated through, stirring occasionally.

CUT steak across grain into six pieces; place on serving platter. Top with the vegetable mixture and cheese.

Serves: 6

Calories 230 Total fat 11 g Saturated fat 4 g Cholesterol 70 mg Sodium 250 mg Carbohydrate 7 g Dietary fiber 2 g Sugars 4 g Protein 23 g

Jazz It Up
Sprinkle cooked steak with 2 Tbsp. chopped cilantro. Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream sprinkled lightly with additional ground red pepper.

Serving Suggestion
Serve with hot cooked Mexican-style rice.NoteKeep sirloin steak at medium doneness or a little pink on the inside or it will get tough.

ChubbyBunny

1 tsp. each: chili powder and ground cumin
1/4 tsp. ground red pepper (cayenne)
1 boneless beef sirloin steak (1-1/2 lb.), 1-1/2 inches thick
1/3 cup KRAFT Balsamic Vinaigrette Dressing
1 small onion, chopped
1 each: red and green bell pepper, coarsely chopped
2 cloves garlic, minced
1 tomato, chopped
1/2 cup KRAFT Mexican Style Shredded Cheese


PREHEAT broiler. Mix chili powder, cumin and ground red pepper; rub over both sides of steak. Place on rack of broiler pan.

BROIL, 4 to 5 inches from heat source, 8 to 10 min. on each side or to medium doneness (160ºF). Meanwhile, heat dressing in large skillet on medium-high heat. Add onions; cook and stir 3 min. Add bell peppers and garlic; cook 5 to 6 min. or until vegetables are crisp-tender, stirring occasionally. Add tomatoes; stir. Cook 2 to 3 min. or until heated through, stirring occasionally.

CUT steak across grain into six pieces; place on serving platter. Top with the vegetable mixture and cheese.

Serves: 6

Calories 230 Total fat 11 g Saturated fat 4 g Cholesterol 70 mg Sodium 250 mg Carbohydrate 7 g Dietary fiber 2 g Sugars 4 g Protein 23 g

Jazz It Up
Sprinkle cooked steak with 2 Tbsp. chopped cilantro. Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream sprinkled lightly with additional ground red pepper.

Serving Suggestion
Serve with hot cooked Mexican-style rice.NoteKeep sirloin steak at medium doneness or a little pink on the inside or it will get tough.