Southwest Marinated Beef Steak with Grilled Peppers
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Yield: 6 servings
Ingredients
1 beef flank steak or top round steak cut 1 inch thick (about
1-1/2 pounds)
3 red, yellow or green bell peppers, quartered
Marinade:
1/2 cup prepared Italian dressing
1/4 cup fresh lime juice
1 Tbs honey
1- 1/2 tsp ground cumin (optional)
Directions
Combine marinade ingredients in small bowl. 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.
Remove steak; discard marinade. Brush bell peppers with some of
remaining marinade. Place steak and peppers on grid over medium, ash-covered coals. 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 peppers.
Nutrition facts
Serving Size 1 serving
Calories 155
Calories from Fat 54 (35%)
% Daily Value*
9%Total Fat 6g
10%Saturated
Fat 2g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.3g
9%Cholesterol 26mg
2%Sodium 45mg
10%Potassium 362mg
3%Total
Carbohydrate 8g
4%Dietary
Fiber 1.1g
Sugars 5g
Sugar Alcohols 0g
37%Protein 18g