Nacho Flank Steak
- 1 beef flank steak (1-1/2 lb./675 g), cut into 1/4-inch-thick slices
- 1/3 cup Kraft Zesty Italian Dressing
- 1 jalapeno pepper, seeded, sliced
- 1 can (19 fl oz/540 mL) chili-style diced tomatoes, drained
- 1 cup Cracker Barrel Shredded Habanero Heat Cheese
- 1 plum tomato, seeded, chopped King Sooper's 1 lb For $0.99 thru 02/09
- 2 green onions, chopped
- Toss meat with dressing in medium bowl.
- Heat large skillet on medium-high heat.
- Add meat (with dressing) in batches; cook 1 min.
- 30 sec.
- or until browned.
- Remove from skillet; cover to keep warm.
- Add peppers to skillet; cook 30 sec.
- Add diced tomatoes; cook 30 sec.
- Stir in meat; cook 1 min.
- or until done.
- Top with cheese; cover.
- Remove from heat.
- Let stand 1 min.
- or until cheese is melted.
- Top with plum tomatoes and onions.
italian dressing, pepper, cheese, tomato, green onions
Taken from www.kraftrecipes.com/recipes/nacho-flank-steak-144152.aspx (may not work)