Grilled Southwest Steaks with Sunset Salad
Your family will appreciate these budget-friendly beef Eye of Round Steaks seasoned with the flavors of the southwest served with a fresh grilled vegetable salad.
Cook Time: 60 Minutes
Servings: 4
Ingredients: 9
Ingredients
Marinade:
Sunset Salad:
Preparation
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Step 1
Combine Marinade ingredients in small bowl. Cover and refrigerate 2 tablespoons for Sunset Salad. Place beef Eye of Round Steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
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Step 2
Place corn and bell peppers on grid over medium, ash-covered coals; grill peppers, covered, 11 to 14 minutes (over medium heat on preheated gas grill, times remain the same) and corn 15 to 20 minutes (gas grill times remain the same) or until tender, turning occasionally. Remove; set aside to cool slightly.
Cooking Tip: One cup frozen corn, thawed, may be substituted for fresh corn. Heat medium skillet over medium-high heat 2 minutes or until hot; add corn. Cook 2 to 4 minutes or until corn starts to brown, stirring frequently.
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Step 3
Add 3 to 4 additional briquettes to each side of fire grate to maintain medium heat, if necessary. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 13 to 15 minutes (over medium heat on preheated gas grill, 17 to 19 minutes) for medium rare (145°F) doneness, turning occasionally.
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Step 4
Meanwhile, to prepare Sunset Salad, chop bell peppers and cut corn kernels from cobs; place in medium bowl. Add tomato. Whisk reserved marinade and oil in small bowl until blended. Pour over vegetables; toss to coat.
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Step 5
Carve steaks into thin slices. Serve with salad.
Nutrition Information
258 Calories
2g SAT FAT
28g PROTEIN
3.2 mg IRON
4.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 258 Calories; 81 Calories from fat; 9g Total Fat (2 g Saturated Fat; 4 g Monounsaturated Fat;) 53 mg Cholesterol; 284 mg Sodium; 19 g Total Carbohydrate; 3.7 g Dietary Fiber; 28 g Protein; 3.2 mg Iron; 6.4 mg NE Niacin; 0.7 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.8 mg Zinc; 28.8 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Iron.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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