Grilled Southwestern Steak and Colorful Vegetables

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• 35 min
• 6 SERVINGS
• 280 Cal
• 33 g Protein

Ingredients:

• 1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds)

• 1/4 cup fresh lime juice
• 1/4 cup prepared mild salsa
• 1 tablespoon chopped garlic
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon coarse grind black pepper

• 2 tablespoons olive oil
• 1 medium green or red bell pepper, cut into 1/4 inch strips
• 8 ounces sliced button mushrooms, 1/4 inch thick
• 2 cups sliced zucchini, 1/4 inch thick
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon coarse grind black pepper
• 1 cup finely chopped tomatoes
• 1/4 cup chopped green onions

Cooking:

1. Combine Marinade ingredients in small bowl. Place beef Top Round Steak and Marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Remove steak from Marinade; discard Marinade. Pat steak dry with paper towels. Place steak on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145°F) doneness, turning once. Do not overcook.
3. Meanwhile prepare Colorful Vegetables. Heat 2 tablespoons olive oil in large non-stick skillet over medium-high heat. Add bell pepper; cook and stir 1 to 2 minutes or until crisp-tender. Add mushrooms, zucchini, cumin, salt and black pepper; cook and stir 3 to 4 minutes or until crisp-tender. Add tomato and green onion; cook and stir 1 minute.
4. Carve steak into thin slices; season with salt, as desired. Serve with Colorful Vegetables.