Serves: 4
Preparation Time: 20 Minute(s)
Marinate Time: 30 Minute(s)
Cook Time: 8 Minute(s)
Ingredients
1-1/2 cups Wish-Bone® Italian Dressing 2 Tbsp. fresh lemon juice 4 Tbsp. grated Parmesan cheese5 cloves garlic, finely chopped 1 Tbsp. Worcestershire sauce 1 boneless beef top sirloin steak, 1 inch thick (about 1 lb.) 1 large red bell pepper, cut into 1-inch pieces 1 small loaf Italian bread, (about 10 oz.) 10 cups torn romaine lettuce leaves |
- For marinade, blend 1 cup Wish-Bone® Italian Dressing, lemon juice, 2 tablespoons cheese, 4 cloves garlic and Worcestershire sauce; set aside. Cut steak into 1-1/4-inch pieces. In medium, shallow nonaluminum baking dish or plastic bag, pour 1/3 cup marinade over steak and red pepper; turn to coat. Cover, or close bag, and marinate in refrigerator 30 minutes. Reserve remaining marinade.
- Meanwhile, cut bread lengthwise into quarters, then cut each quarter into 1-1/2-inch pieces. On four 11-inch metal skewers, evenly thread bread cubes; set aside.
- For dressing, blend remaining 1/2 cup Dressing, 2 tablespoons cheese and 1 clove garlic; set aside.
- Remove steak and red pepper from marinade, discarding marinade. On 4 metal skewers, alternately thread steak and red pepper. Grill, turning occasionally and brushing frequently with 1/3 cup reserved marinade, 8 to 10 minutes or until steak is medium rare to medium doneness.
- Meanwhile, generously brush bread with remaining reserved marinade. Grill bread kabobs, turning occasionally, 4 minutes or until golden brown and toasted. To serve, toss lettuce with dressing; arrange on serving plates or platter. Top with steak, red pepper and bread. Garnish, if desired, with additional Parmesan cheese.
Nutrition Information per serving
Calories 680, Calories From Fat 330, Saturated Fat 10g, Trans Fat 0g, Total Fat 36g, Cholesterol 90mg, Sodium 1340mg, Total Carbohydrates 54g, Sugars 12g, Dietary Fiber 6g, Protein 33g, Vitamin A 230%, Vitamin C 110%, Calcium 20%, Iron 30%
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