Orange Pepper Steak

This is the recipe for the Orange Pepper Steak that Patsy made for us last night. When Bec made this a few months ago, Patsy said that she couldn't find a low fat Catalina dressing so she substituted with Ken's Steak House, Fat Free, Sundried Tomato Vinaigrette because after reading the label she realized the ingredients were very similar. The recipe only calls for marinating the meat at least one hour but the longer it's marinated the more flavorful. Patsy put it in the marinade at least six hours before cook time.

She got the recipe from Kraft Food & Family Magazine. It has lots of terrific recipes and it's completely free. You can subscribe at Kraft Food & Family Magazine
Kraft Food & Family Magazine
Orange Pepper Steak
Prep Time: 5 Minutes
Total Time: 1 hour 21 Minutes
Makes : 8 servings

1/2 cup KRAFT CATALINA Dressing
Grated peel and juice from 1 medium orange
2 green onions, chopped
1/2 tsp. pepper
1/2 tsp. garlic salt
1 boneless beef sirloin steak (2 lb.)

MIX dressing, orange peel, orange juice, onions, pepper and garlic salt in large shallow dish until well blended. Remove 1/4 cup of the dressing mixture; set aside for later use.
ADD steak to remaining dressing mixture; turn to evenly coat both sides. Refrigerate at least 1 hour to marinate.
PREHEAT broiler. Drain steak; discard marinade. Place steak on rack of broiler pan. Broil, 2 to 3 inches from heat source, 8 min. on each side for medium doneness (160?F). Cut steak into 8 pieces. Serve with reserved 1/4 cup dressing mixture.

KRAFT KITCHENS TIPS

Variation - Orange-Ginger Steak Prepare as directed, substituting 2 Tbsp. grated fresh gingeroot for the 1/2 tsp. garlic salt.