Grilled Southwestern Steak and Colorful Vegetables
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Beef. It's What's For Dinner.
"Fire up the grill and try this delicious southwestern marinade on Top Round Steak paired with flavorful zucchini, mushrooms, and bell peppers."
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Ingredients30 m servings 292 cals
Original recipe yields 6 servings
- 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 degrees 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, 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.
- Carve steak into thin slices; season with salt, as desired. Serve with Colorful Vegetables.
Per Serving: 292 calories; 17.7 g fat; 7.3 g carbohydrates; 26.6 g protein; 68 mg cholesterol; 325 mg sodium. Full nutrition