Grilled Flank Steak & Vegetable Trio

Plum tomatoes, green peppers and sweet onions make up the winning trio in this crowd-pleasing grilled flank steak recipe.

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1 pkt. (1.25 oz.) A.1. Tomato & Chili Pepper Marinade Mix

1/4 cup HEINZ Balsamic Vinegar

2 Tbsp. olive oil

2 Tbsp. water

1 beef flank steak (2 lb.)

4 plum tomatoes

2 green pepper s

1 sweet onion , cut into 1/2-inch slices

1/4 cup KRAFT Balsamic Vinaigrette Dressing

1. Whisk first 4 ingredients until blended. Pour over steak in shallow dish; turn to evenly coat both sides of steak. Refrigerate 1 hour to marinate, turning occasionally.

2. Heat grill to medium-high heat. Remove steak from marinade; discard marinade. Grill steak 4 min. on each side or until medium doneness (160ºF). Remove from grill; let stand 10 min. or until tender. Meanwhile, grill vegetables 15 min., turning and brushing occasionally with dressing.

3. Remove vegetables from grill. Chop tomatoes and onion slices; place in small bowl. Cut peppers into strips. Add to tomato mixture; mix lightly. Cut steak across the grain into thin strips. Serve with the vegetable mixture.

Grilled Flank Steak & Vegetable Trio

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