Grilled Southwestern Steak and Colorful Vegetables

Ingredients:

• 1 beef top round steak, cut 1 inch thick (about 1 ½ pounds)

Marinade:

• ¼ cup fresh lime juice
• ¼ cup prepared mild salsa
• 1 tablespoon chopped garlic
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• ½ teaspoon coarse grind black pepper

Colorful Vegetables:

• 2 tablespoons olive oil
• 1 medium green or red bell pepper, cut into ¼ inch strips
• 8 ounces button mushrooms, sliced ¼-inch thick
• 2 cups sliced zucchini, ¼-inch thick
• ¾ teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon coarse grind black pepper
• 1 cup finely chopped tomatoes
• ¼ cup chopped green onions

Instructions:

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, uncovered, 16-18 minutes for medium rare doneness, turning once.
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, 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.

Makes 6 servings
Recipe and photo taken from www.beefitswhatsfordinner.com.

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