Southwestern Grilled Marinated Beef Steak with Peppers Recipe

  • 1/2 cup prepared Italian salad dressing
  • 1/4 cup fresh lime juice
  • 1 tablespoon honey
  • 1 1/2 teaspoons ground cumin (optional)
  • 1 (1 1/2-pound) beef flank steak or top round steak cut 1 inch thick
  • 3 red, yellow or green bell peppers, quartered
  1. Combine dressing, lime juice, honey, and cumin in small bowl. Place beef 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. Preheat barbecue grill. Remove steak from marinade; discard marinade. Brush bell peppers with some of remaining marinade. Place steak and peppers on grid over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare), 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.