Southwest Marinated Beef Flank Steak with Grilled Peppers

• 30 min
• 6 SERVINGS
• 230 Cal
• 24 g Protein

Ingredients:

• 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

Cooking:

1. Combine marinade ingredients in small bowl. Place beef Flank 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.