Southwest Marinated Beef Flank Steak with Grilled Peppers

Store-bought Italian dressing is spiced up with lime juice, honey and cumin to create a flavorful marinade for Flank Steak and peppers!

  • 30
    min
  • 6
    SERVINGS
  • 234
    Cal
  • 24 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Flank 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 tablespoon honey
  • 1-1/2 teaspoons ground cumin

Cooking:

  1. Combine marinade ingredients in small bowl. Place beef Flank 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.

  2. Remove steak; discard marinade. Brush bell peppers with some of remaining marinade. Place steak and peppers on grid over medium, ash-covered coals. Grill steak, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, 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.

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

Nutrition Information

Butcher Counter

Southwest Marinated Beef Flank Steak with Grilled PeppersFlank Steak Flank Primal

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.

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