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