You only need a cup of seedless red grapes to make this grilled steak and salad recipe. But oh, what a difference they make!
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 beef flank steak (1 lb./450 g)
1/3 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
1 fennel bulb, cut lengthwise in half
1 cup seedless red grapes
1 pkg. (142 g) mixed salad greens
1/4 cup Kraft 100% Parmesan Grated Cheese
2 Tbsp. chopped fresh basil
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How do I make it ?
Heat barbecue to medium heat.
Make shallow cross-cuts in both sides of steak. Remove 2 Tbsp. dressing; brush evenly onto fennel and both sides of steak.
Grill fennel and steak 5 min. on each side or until fennel is tender and steak is medium doneness. Transfer steak and fennel to cutting board.
Spread grapes onto bottom of shallow disposable foil pan; place on barbecue grate. Grill 3 min. or until roasted, stirring after 1 min. Remove from barbecue.
Remove and discard cores from fennel halves; cut fennel into thin slices. Cut steak across the grain into thin slices. Toss salad greens with grapes and remaining dressing; place on platter. Top with meat, fennel, cheese and basil.
Kraft Kitchen Tips!
Grilled Chicken & Parmesan Salad
Prepare recipe as directed, substituting 4 small boneless skinless chicken breasts (1 lb./450 g) for the steak, and adjusting the grilling time if necessary until chicken is done (165ºF).
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 5 g
Cholesterol 65 mg
Sodium 410 mg
Carbohydrate 15 g
Fibre 3 g
Sugars 9 g
Protein 32 g
4 servings, 1/4 recipe (274 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.