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Balsamic Steak and Blue Cheese Salad
| 1/2 cup |
Balsamic Vinaigrette dressing, divided |
| 1 |
Boneless beef sirloin steak (½ lb.), ½ inch thick |
| 1/2 lb. |
Fresh asparagus spears |
| 1 |
Large red pepper, cut into 2-inch-wide strips |
| 1 Tbsp. |
Olive oil |
| 1 package (6 oz.) |
Torn mixed salad greens |
| 1/4 cup |
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Pour ¼ cup dressing over steak in shallow dish; turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate.
Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 5 to 10 min. on each side or until medium doneness (160°F). Meanwhile, grill asparagus and peppers 5 to 7 min. or until crisp-tender, turning occasionally and brushing with oil.
Cut vegetables in half, then cut steak across the grain into thin slices.
Place salad greens in large bowl. Add grilled vegetables and remaining dressing; toss to coat. Place on platter, top with meat and cheese.
Place steak and 1/4 cup of the dressing in large resealable plastic bag; seal bag. Turn bag over several
Recipe and photograph furnished by Kraft Foods.
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