A.1.® Cajun Grilled Steak and Vegetables

By mackenzielester

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

Details

Servings 4

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.