Make your next family dinner even more special with this bright and bold spread of marinated Top Round Steak served with a mix of grilled peppers, mushrooms and zucchini.
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.
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.
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.
Carve steak into thin slices; season with salt, as desired. Serve with Colorful Vegetables.
0 % *
0 % DV **
0 % DV
0 % DV
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 277 Calories; 13g Total Fat; 3g Saturated Fat; 7g Monounsaturated Fat; 77mg Cholesterol; 303mg Sodium; 8g Total carbohydrate; 33g Protein; 3.7mg Iron; 5.2mg Niacin; 0.6mg Vitamin B6; 130mg Choline; 2.3mcg Vitamin B12; 4.3mg Zinc; 31.7mcg Selenium; 2g Fiber.