Marinated Skirt Steak with Pan-Roasted Vegetables

• 2/3 cup Kraft Zesty Italian Dressing, divided
• 2 Tbsp. Bull's-Eye Honey Garlic Bonanza Barbecue Sauce
• 1/2 tsp. Sriracha sauce (hot chili sauce)
• 1 beef skirt steak (1 lb./450 g), cut into 4 pieces
• 1 cup small cauliflower florets Safeway 1 lb For $1.99 thru 02/09
• 1 onion, cut into thin wedges
• 1 small red pepper, cut into thin strips
• 2 cups chopped kale

1. Reserve 2 Tbsp.
2. dressing.
3. Mix remaining dressing with barbecue sauce and Sriracha sauce.
4. Pour half over meat in shallow dish; turn to evenly coat all pieces.
5. Refrigerate 15 min.
6. 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.
7. Spoon into large bowl.
8. Add kale and reserved dressing; toss lightly.
9. Remove meat from marinade; discard marinade.
10. Add meat to skillet; cook 4 to 5 min.
11. or each side or until medium doneness.
12. Transfer to cutting board; tent with foil.
13. Let stand 5 min.
14. Cut meat across the grain into thin slices.
15. Serve with vegetables and remaining dressing mixture.

italian dressing, garlic, sriracha sauce, beef skirt, cauliflower, onion, red pepper, chopped kale

Taken from www.kraftrecipes.com/recipes/marinated-skirt-steak-pan-roasted-vegetables-170550.aspx (may not work)