Recipe: Italian Steak and Vegetables (grilled)

ITALIAN STEAK AND VEGETABLES

1⁄2 cup balsamic vinaigrette dressing, divided use
1⁄4 cup chopped fresh basil leaves, divided use
1 1⁄2 teaspoons peppered seasoned salt, divided use
2 boneless beef top loin steaks (New York, Kansas City or strip steaks), 8 to 10 oz each
1 lb fresh asparagus spears, cut into 2-inch pieces
1 medium red onion, cut into thin wedges
1 bell pepper (any color), cut into 8 pieces

In large bowl, mix 2 tablespoons of the dressing, 2 tablespoons of the basil and 3⁄4 teaspoon of the peppered seasoned salt; set aside for vegetables.

In shallow glass or plastic dish or in resealable food-storage plastic bag, mix remaining dressing, basil and peppered seasoned salt; add beef. Cover dish or seal bag and refrigerate 15 minutes.

Heat gas or charcoal grill.

Add asparagus, onion and bell pepper to reserved dressing mixture; toss to coat. Place in grill basket (grill "wok"). Reserve dressing in bowl. Remove beef from marinade; reserve marinade.

Place grill basket on grill over medium heat. Cook uncovered 5 minutes. Add steaks to grill next to pan. Cover grill; cook beef and vegetables 10 to 12 minutes, turning steaks once and stirring vegetables occasionally, until meat is desired doneness and vegetables are tender. Brush beef with reserved marinade during last 5 minutes of grilling.

TO SERVE:
Add vegetables to bowl with reserved dressing; toss to coat. Cut beef into thin slices. Discard any remaining marinade. Serve vegetables with beef. Drizzle with additional dressing if desired.

Nutrition Information for 1 Serving: 1 Serving: Calories 240 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 75mg; Sodium 580mg; Total Carbohydrate 9g (Dietary Fiber 2g; Sugars 6g); Protein 30g %

Daily Value: Vitamin A 20%; Vitamin C 60%; Calcium 4%; Iron 20%

Exchanges: 11⁄2 Vegetable, 4 Very Lean Meat, 1 1⁄2 Fat Carbohydrate Choices: 1⁄2

Makes 4 servings
Source: Betty Crocker The 300 Calorie Cookbook