Grilled Southwestern Steak and Colorful Vegetables
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Step 1Combine Marinade ingredients in small bowl. Place beef Top Round 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.
Step 2Remove steak from Marinade; discard Marinade. Pat steak dry with paper towels. Place steak on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145°F) doneness, turning once. Do not overcook.
Step 3Meanwhile prepare Colorful Vegetables. Heat 2 tablespoons olive oil in large non-stick skillet over medium-high heat. Add bell pepper; 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.
Step 4Carve steak into thin slices; season with salt, as desired. Serve with Colorful Vegetables.
Nutrition information per serving: 277 Calories; 117 Calories from fat; 13g Total Fat (3 g Saturated Fat; 7 g Monounsaturated Fat;) 77 mg Cholesterol; 303 mg Sodium; 8 g Total Carbohydrate; 2 g Dietary Fiber; 33 g Protein; 3.7 mg Iron; 5.2 mg NE Niacin; 0.6 mg Vitamin B6; 2.3 mcg Vitamin B12; 4.3 mg Zinc; 31.7 mcg Selenium; 130 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.