MARINATED SKIRT STEAK WITH PAN-ROASTED VEGETABLES

Marinated Skirt Steak with Pan-Roasted Vegetables image

Knock their socks off with this juicy Marinated Skirt Steak with Pan-Roasted Vegetables. Our video will take you through the recipe step by easy step.

Provided by My Food and Family

Categories Beef

Time 50m

Yield 4 servings

Number Of Ingredients 8

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Ingredients

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

Steps:

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.
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.
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.
Cut meat across the grain into thin slices. Serve with vegetables and remaining dressing mixture.

Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g