Marinated Skirt Steak with Pan-Roasted Vegetables

1. 1

   Reserve 2 Tbsp.

2. 2

   dressing.

3. 3

   Mix remaining dressing with barbecue sauce and Sriracha sauce.

4. 4

   Pour half over meat in shallow dish; turn to evenly coat all pieces.

5. 5

   Refrigerate 15 min.

6. 6

   Meanwhile, cook cauliflower, onions and peppers in large skillet sprayed with cooking spray on medium-high heat 5 min or until crisp-tender, stirring occasionally.

7. 7

   Spoon into large bowl.

8. 8

   Add kale and reserved dressing; toss lightly.

9. 9

   Remove meat from marinade; discard marinade.

10. 10

    Add meat to skillet; cook 4 to 5 min.

11. 11

    or each side or until medium doneness.

12. 12

    Transfer to cutting board; tent with foil.

13. 13

    Let stand 5 min.

14. 14

    Cut meat across the grain into thin slices.

15. 15

    Serve with vegetables and remaining dressing mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.