Beef and Veal: Beef and Veal Dishes: Southwest Marinated Beef Steak with Grilled Peppers

Tasty, colorful and easy!

Author: Recipe and photo courtesy of The Beef Checkoff - www.beefitswhatsfordinner.com
Date: January 02, 2013

Serves: 6 person(s)
Yield: 6 x approx. 3-1/2 oz servings

Preparation Time: 15 mins
Cooking Time: 20 mins
Extra Time: 6 hrs (or overnight, for marinating)

Ingredients:

1 1/2 lb lean beef flank steak or top round steak, trimmed, cut 1-inch thick
3 red, yellow, and/or green bell peppers, seeded and quartered
1 dash of salt
1/2 cup prepared fat-free Italian dressing (for marinade)
1/4 cup fresh lime juice (for marinade)
1 Tbsp honey (for marinade)
1 1/2 tsp ground cumin (optional) (for marinade)

Directions:

MARINADE: Combine Italian dressing, lime juice, honey, and cumin in a small bowl.

STEAK: Place beef steak and 1/3 cup marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Refrigerate remaining marinade for the peppers.

Remove steak; discard beef-soaked marinade. Brush bell peppers with some of remaining set aside marinade.

Place steak and peppers on grid over medium, ash-covered coals, or on grill. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare), turning occasionally.

Grill peppers 12 to 15 minutes or until tender, turning occasionally. Brush steak and peppers occasionally with remaining marinade; do not brush during last 5 minutes.

Carve steak across the grain into thin slices. Season with salt. Serve with grilled bell peppers.