Cilantro Steak in Lettuce Cups
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WHAT YOU'LL NEED
- 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
NUTRITIONAL INFORMATION
Amount per serving
Cheddar Broccoli Rice
Discover Knorr® Rice Sides: Cheddar Broccoli. Enjoy a rice and pasta blend with broccoli florets in a cheddar cheese sauce. View details
Let's Get Cooking
- 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.