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

1. Toss meat with dressing in medium bowl.
2. Heat large skillet on medium-high heat.
3. Add meat (with dressing) in batches; cook 1 min.
4. 30 sec.
5. or until browned.
6. Remove from skillet; cover to keep warm.
7. Add peppers to skillet; cook 30 sec.
8. Add diced tomatoes; cook 30 sec.
9. Stir in meat; cook 1 min.
10. or until done.
11. Top with cheese; cover.
12. Remove from heat.
13. Let stand 1 min.
14. or until cheese is melted.
15. 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)