1. Recipes
  2. Grilled Southwest Steaks with Sunset Salad

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.

  • 1
    hr
  • 4
    SERVINGS
  • 260
    Cal
  • 28 g
    Protein

Ingredients:

Marinade:
  • 1/3 cup fresh lime juice
  • 2 teaspoons ground cumin
  • 2 teaspoons steak seasoning blend
  • 2 teaspoons finely chopped chipotle peppers in adobo sauce
Sunset Salad:
  • 2 small ears corn, husked
  • 2 large yellow, orange and/or red bell peppers, cut lengthwise in half
  • 1 medium tomato, chopped
  • 1 tablespoon olive oil

Cooking:

  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.

  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.

    Cook's 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.

  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.

  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.

  5. Carve steaks into thin slices. Serve with salad.

258 CALORIES

0 % *

2g SAT FAT

0 % DV **

28g PROTEIN

0 % DV

3.2 mg IRON

0 % DV

4.8 mg ZINC

0 % DV

* 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.

Explore Hundreds of Recipes

Beef. It's What's for Dinner. is your source for hundreds more beef recipes, all designed with you in mind. We keep it simple, we keep it savory. Browse to find new family favorites, then just sit back and let the compliments come rolling in!

Visit BeefItsWhatsForDinner.com

BIWFD Logo