Marinated Skirt Steak with Pan-Roasted Vegetables

Knock their socks off with this juicy Marinated Skirt Steak with Pan-Roasted Vegetables. Our video will take you through the recipe step by easy step.

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2/3 cup KRAFT Zesty Lime Vinaigrette Dressing , divided

2 Tbsp. KRAFT Sweet Honey Barbecue Sauce

1/2 tsp. Sriracha sauce (hot chili sauce)

1 beef skirt steak (1 lb.), cut into 4 pieces

1 cup small cauliflower florets

1 onion , cut into thin wedges

1 small red pepper , cut into thin strips

2 cups chopped kale

1. Reserve 2 Tbsp. dressing. Mix remaining dressing with barbecue sauce and Sriracha sauce. Pour half over meat in shallow dish; turn to evenly coat all pieces. Refrigerate 15 min.

2. Meanwhile, cook cauliflower, onions and peppers in large skillet sprayed with cooking spray on medium-high heat 5 min or until crisp-tender, stirring occasionally. Spoon into large bowl. Add kale and reserved dressing; toss lightly.

3. Remove meat from marinade; discard marinade. Add meat to skillet; cook 4 to 5 min. or each side or until medium doneness. Transfer to cutting board; tent with foil. Let stand 5 min.

4. Cut meat across the grain into thin slices. Serve with vegetables and remaining dressing mixture.

Marinated Skirt Steak with Pan-Roasted Vegetables

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