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| Southwest Beef Steak with Grilled Peppers |
Servings: 6
Prep Time: 6 or more hours
Cook Time: 30 minutes
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| INGREDIENTS |
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1 HORMEL® ALWAYS TENDER® Beef Flank Steak or top round steak cut 1 inch thick ( about 1-1/2 pounds)
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2 red, yellow or green bell peppers, quartered
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MARINADE
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1/2 cup prepared Italian dressing
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1/4 cup fresh lime juice
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1 tablespoon honey
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1 1/2 teaspoons ground cumin (optional)
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| DIRECTIONS |
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1. Combine marinade ingredients 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. Remove steak: discard marinade. Brush bell peppers with some of remaining marinade. Place steak and peppers on grill over medium, ash - covered coals. Grill flank steak, uncovered, 17-21 minutes for medium rare to medium doneness (top round steak 16-18 minutes for medium rare), turning occasionally. Grill peppers 12-15 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 thick slices. Season with salt. Serve with peppers.
This recipe furnished courtesy of The Beef Council
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