What You Need
1
tsp. each chili powder and ground cumin
1/4
tsp. ground red pepper (cayenne)
1
boneless beef sirloin steak (1-1/2 lb.), 1-1/2 inches thick
1/3
cup KRAFT Balsamic Vinaigrette Dressing
1
small onion, chopped
1
each red and green bell pepper, coarsely chopped
2
cloves garlic, minced
1
tomato, chopped
1/2
cup KRAFT Mexican Style Finely Shredded Four Cheese
Make It
HEAT broiler.
MIX chili powder, cumin and ground red pepper; rub over both sides of steak. Place on rack of broiler pan.
BROIL, 4 to 5 inches from heat source, 8 to 10 min. on each side or to medium doneness (160ºF). Meanwhile, heat dressing in large skillet on medium-high heat. Add onions; cook and stir 3 min. Add bell peppers and garlic; cook 5 to 6 min. or until vegetables are crisp-tender, stirring occasionally. Add tomatoes; stir. Cook 2 to 3 min. or until heated through, stirring occasionally.
CUT steak across grain into 6 pieces; place on serving platter. Top with vegetable mixture and cheese.
MIX chili powder, cumin and ground red pepper; rub over both sides of steak. Place on rack of broiler pan.
BROIL, 4 to 5 inches from heat source, 8 to 10 min. on each side or to medium doneness (160ºF). Meanwhile, heat dressing in large skillet on medium-high heat. Add onions; cook and stir 3 min. Add bell peppers and garlic; cook 5 to 6 min. or until vegetables are crisp-tender, stirring occasionally. Add tomatoes; stir. Cook 2 to 3 min. or until heated through, stirring occasionally.
CUT steak across grain into 6 pieces; place on serving platter. Top with vegetable mixture and cheese.