A.1.® Cajun Grilled Steak and Vegetables

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  • 4

Ingredients

  • 1 boneless beef top sirloin steak (1-1/4 lb.), 1 inch thick
  • 1 medium zucchini, halved lengthwise
  • 1 medium yellow squash, halved lengthwise
  • 1 small eggplant, halved lengthwise
  • 2 medium red onions, halved
  • 1/2 cup A.1. STEAKHOUSE Marinade New Orleans Cajun, divided
  • Make It
  • Kraft Kitchens Tips
  • Substitute 1-1/4 lb. boneless skinless chicken breast halves for the steak.
  • nutritional information
  • per serving
  • Calories 260
  • Total fat 7 g
  • Dietary fiber 5 g

Preparation

Step 1

PLACE steak and combined vegetables in separate resealable plastic bags. Pour 1/4 cup of the marinade over the steak and the remaining marinade over the vegetables. Seal bags; turn to coat. Refrigerate 30 min. to marinate.

PREHEAT grill to medium heat. Remove steak and vegetables from bags; discard marinade.

GRILL steak, uncovered, 17 to 21 min. for medium-rare to medium doneness, adding the vegetables to the grill for the last 5 to 8 min. of the grilling time and cooking until crisp-tender, turning occasionally.

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