GRILLED SOUTHWESTERN STEAK AND COLORFUL VEGETABLES

Grilled Southwestern Steak with Colorful Vegetables-UPDATED --
Lean Cut
  • Total Recipe Time: 25 to 35 minutes
  • Makes 6 servings

INGREDIENTS

  1. 1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds)
Marinade:
  1. 1/4 cup fresh lime juice
  2. 1/4 cup prepared mild salsa
  3. 1 tablespoon chopped garlic
  4. 1 tablespoon olive oil
  5. 1 teaspoon ground cumin
  6. 1/2 teaspoon coarse grind black pepper
Colorful Vegetables:
  1. 2 tablespoons olive oil
  2. 1 medium green or red bell pepper, cut into 1/4 inch strips
  3. 8 ounces button mushrooms, sliced 1/4- inch thick
  4. 2 cups sliced zucchini, 1/4-inch thick
  5. 3/4 teaspoon ground cumin
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon coarse grind black pepper
  8. 1 cup finely chopped tomatoes
  9. 1/4 cup chopped green onions

INSTRUCTIONS FOR GRILLED SOUTHWESTERN STEAK AND COLORFUL VEGETABLES

  1. Combine marinade ingredients in small bowl. Place beef 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. 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 strips; cook and stir 1 to 2 minutes or until crisp-tender. Add mushrooms, zuchini, 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.
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