Tuscan Grilled Steak with Kale, Quinoa and Peppers

Ingredients

• 1/3 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• divided
• 1 top sirloin beef grilling steak (1 lb./450 g)
• 1 each orange and yellow pepper
• seeded
• quartered
• 1/2 red onion
• cut into 1-inch thick slices
• 4 cups loosely packed chopped stemmed kale leaves
• 2-2/3 cups hot cooked quinoa
• 1/2 cup grape tomatoes
• halved
• 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
• 1 clove garlic
• minced

Instructions

1. Heat barbecue to high heat.
2. Remove 1 Tbsp.
3. dressing; brush evenly onto both sides of steak.
4. Grill 4 to 5 min.
5. on each side or until medium doneness (160F).
6. Meanwhile, grill peppers and onions 15 min.
7. or until crisp-tender, turning after 8 min.
8. Remove steak and peppers from barbecue.
9. Cover steak; let stand 5 min.
10. Meanwhile, cut peppers into thin strips and chop onions; place in large bowl.
11. Add kale, quinoa, tomatoes, cheese, garlic and remaining dressing; mix lightly.
12. Cut steak across the grain into thin slices; place over salad.