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Grilled Steak & Vegetable Salad - K

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“Got this from the Kraft site. The picture looked so good, I had to share.”

Ingredients Nutrition

  • 12 cup kraft balsamic vinaigrette dressing, divided
  • 34 lb beef sirloin steak, 1/2 to 3/4 inch thick
  • 2 large yellow peppers, halved lengthwise, seeded
  • 8 cups torn mixed salad greens or 8 cups spring greens
  • 2 beefsteak tomatoes or 2 other large tomatoes, cut into wedges
  • 12 cup slivered red onion


  1. PREHEAT greased grill on medium-high.
  2. Set aside 1/3 cup of the dressing for salad.
  3. Brush remaining dressing lightly over one side of steak and insides of peppers.
  4. GRILL steak and peppers 10 min, turning steak after 5 minute (peppers do not need turning) until medium doneness (160°F).
  5. MEANWHILE, arrange greens, tomatoes and onion on four serving plates.
  6. Cut steak across grain into thin slices and peppers into strips; arrange over greens.
  7. Drizzle reserved 1/3 cup dressing over salads.

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