Steak and Vegetables on the Grill

• 1/2 cup A.1. CHICAGO STEAKHOUSE Marinade, divided
• 1 beef top round steak (1 lb.) King Sooper's 1 lb For $3.77 thru 02/09
• 2 baking potatoes (1/2 lb.) Safeway 2 pkg For $5.00 thru 02/09
• 2 zucchini, cut lengthwise in half
• 2 red peppers, quartered
• 1/4 cup KRAFT Zesty Italian Dressing

1. Reserve 1/4 cup marinade; pour remaining marinade over steak in shallow dish.
2. Turn to evenly coat both sides of steak.
3. Refrigerate 30 min.
4. to marinate.
5. Meanwhile, pierce potatoes in several places with fork or sharp knife.
6. Microwave on HIGH 8 to 9 min.
7. or just until tender; cool.
8. Heat grill to medium-high heat.
9. Remove steak from marinade; discard marinade.
10. Grill steak 5 min.
11. Meanwhile, cut each potato into 4 lengthwise wedges.
12. Turn steak; brush with half of the reserved marinade.
13. Add potatoes, zucchini and peppers to grill; brush with 2 Tbsp.
14. dressing.
15. Grill 5 min.
16. Turn steak and vegetables.
17. Brush steak with remaining marinade and brush vegetables with remaining dressing.
18. Grill 4 to 5 min.
19. or until steak is medium doneness (160F) and vegetables are crisp-tender.

chicago, beef, baking potatoes, zucchini, red peppers, italian dressing

Taken from www.kraftrecipes.com/recipes/steak-vegetables-on-the-grill-187068.aspx (may not work)