Southwest Marinated Beef Steak with Grilled Peppers

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Total Recipe Time:  30 minutes
Marinade Time:  6 hours or overnight
Makes 6 servings

1 beef Flank Steak, cut 1 inch thick (about 1-1/2 pounds)
3 red, yellow or green bell peppers, quartered

1/2 cup prepared Italian dressing
1/4 cup fresh lime juice
1 tablespoon honey
1-1/2 teaspoons ground cumin (optional)
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 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.

Cook's Tip:  One-and-a-half pounds beef Top Round Steak, cut 1 inch thick, may be substituted for Flank Steak. For charcoal, grill, covered, 12 to 14 minutes (for gas, grill 16 to 19 minutes) for medium rare (145°F) doneness, turning occasionally.

Nutritional Information
Nutrition information per serving, using Flank steak: 234 calories; 11 g fat (3 g saturated fat; 4 g monounsaturated fat); 66 mg cholesterol; 246 mg sodium; 9 g carbohydrate; 1.2 g fiber; 24 g protein; 7.4 mg niacin; 0.7 mg vitamin B6; 1.4 mcg vitamin B12; 1.8 mg iron; 27.6 mcg selenium; 4.5 mg zinc; 94.6 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.

Nutrition information per serving, using Top Round Steak: 231 calories; 1 g fat (2 g saturated fat; 2 g monounsaturated fat); 61 mg cholesterol; 238 mg sodium; 7 g carbohydrate; 1 g fiber; 28 g protein; 5.3 mg niacin; 0.5 mg vitamin B6; 1.5 mcg vitamin B12; 2.6 mg iron; 31.1 mcg selenium; 4.8 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
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