Mexican Grilled Steak with Sour Cream

• 1/2 cup KRAFT Zesty Italian Dressing, divided
• 1 boneless beef sirloin steak (2 lb.), 1/2 inch thick Whole Foods 1 lb For $7.99 thru 02/09
• 8 large green onions, trimmed
• 2 cactus paddles, cleaned, spines removed
• 8 corn tortillas (6 inch)
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 limes, quartered

1. Pour 1/4 cup dressing over steak in shallow dish; turn to evenly coat both sides of steak.
2. Pour remaining dressing over combined onions and cactus in separate shallow dish; turn to coat evenly.
3. Refrigerate steak and vegetables 30 min.
4. to marinate.
5. Heat grill to medium heat.
6. Drain steak and vegetables; discard marinade.
7. Grill steak and vegetables 8 to 10 min.
8. or until steak is medium doneness (160F) and vegetables are tender, turning after 5 min.
9. Remove from grill; let stand 5 min.
10. Meanwhile, grill tortillas 1 min., turning after 30 sec.
11. Cover to keep warm.
12. Cut steak across the grain into thin slices; slice cactus.
13. Serve meat and vegetables with tortillas and remaining ingredients.

italian dressing, beef sirloin steak, green onions, cactus paddles, corn tortillas, four cheese, s

Taken from www.kraftrecipes.com/recipes/mexican-grilled-steak-sour-cream-164821.aspx (may not work)