Grilled Southwestern Steak and Colorful Vegetables
Make your next family dinner even more special with this bright and bold spread of marinated Top Round Steak served with a mix of grilled peppers, mushrooms and zucchini.
Cook Time: 35 Minutes
Servings: 6
Ingredients: 16
Ingredients
Marinade:
Colorful Vegetables:
Preparation
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Step 1
Combine 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.
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Step 2
Remove 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.
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Step 3
Meanwhile 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.
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Step 4
Carve steak into thin slices; season with salt, as desired. Serve with Colorful Vegetables.
Nutrition Information
277 Calories
3g SAT FAT
33g PROTEIN
3.7 mg IRON
4.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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.
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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