Caesar Tortellini Steak Salad

Caesar Tortellini Steak Salad
Yield:
24 (280 g) servings

Ingredients

Ingredients Weights Measures
cheese-filled tortellini 2 1/4 lb. [1 kg]
Kraft Golden Italian Dressing, divided 6 cups [1.5 L]
lemon juice 6 Tbsp. [90 mL]
Kraft Shredded Parmesan 3/4 cup [180 mL]
Flank steak 3 lb. [1.5 kg]
Portobello mushrooms, stems removed 3 lb. [1.5 kg]
romaine lettuce, torn 2 1/4 lb. [1 kg]
cheese-filled tortellini 6 oz. [175 g]
Kraft Golden Italian Dressing, divided 1 cup [250 mL]
lemon juice 1 Tbsp. [15 mL]
Kraft Shredded Parmesan 1 oz. [30 g] 2 Tbsp. [30 mL]
Flank steak 1/2 lb. [250 g]
Portobello mushrooms, stems removed 1/2 lb. [250 g]
romaine lettuce, torn 6 oz. [175 g]

Directions

COOK tortellini according to package instructions. Drain and place in a large bowl.

MIX dressing, juice and cheese; either by whisk or blender. Pour half the dressing over steak and mushrooms. Grill over medium-high heat until steak is cooked to desired doneness, about 4 minutes per side for medium-rare, and mushrooms are lightly charred and tender. Remove to cutting board and let rest 5 minutes. Slice both on a diagonal and add to tortellini.

ADD Romaine lettuce; drizzle and toss with remaining dressing to coat. Garnish with extra Parmesan cheese, if desired.

Kraft Kitchens Tips

Chef's Tip
For more tender beef, lightly slash meat in a cross-hatch pattern over both sides of steak. Place in a re- sealable bag with dressing mixture and marinate for up to 2 days in the refrigerator. Toss with mushrooms just before ready to grill.

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