Cilantro Steak in Lettuce Cups

1 cup Italian dressing
1 Tbsp. lime juice
2 Tbsp. chopped fresh cilantro
1 1/4 lbs. sirloin steak
3 portobello mushroom caps or 2 cups white mushrooms
1 large red onion, cut into wedges
1 medium red bell pepper
1/4 cup sour cream
Iceberg lettuce cups
1 package Knorr® Rice Sides™ - Cheddar Broccoli, prepared according to package directions

Amount per serving

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All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

1 Combine dressing, lime juice and cilantro; reserve 1/4 cup. Pour remaining marinade over steak, mushrooms, onion and red pepper in a large, shallow nonaluminum baking dish or plastic bag and turn to coat. Cover, or close bag, and marinate in refrigerator, about 30 minutes.
2 Meanwhile, blend reserved marinade with sour cream; chill until ready to serve.
3 Remove steak and vegetables from marinade, discarding marinade. Grill or broil steak and vegetables until steak is desired doneness and vegetables are tender, turning once. Let steak stand 5 minutes, then thinly slice. Slice vegetables into thin strips. Serve in lettuce cups with Knorr® Rice Sides™ - Cheddar Broccoli and sour cream mixture.