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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.

  • 35
    min
  • 6
    SERVINGS
  • 280
    Cal
  • 33 g
    Protein

Ingredients:

Marinade:
  • 1/4 cup fresh lime juice
  • 1/4 cup prepared mild salsa
  • 1 tablespoon chopped garlic
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon coarse grind black pepper
Colorful Vegetables:
  • 2 tablespoons olive oil
  • 1 medium green or red bell pepper, cut into 1/4 inch strips
  • 8 ounces sliced button mushrooms, 1/4 inch thick
  • 2 cups sliced zucchini, 1/4 inch thick
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse grind black pepper
  • 1 cup finely chopped tomatoes
  • 1/4 cup chopped green onions

Cooking:

  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.

  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.

  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.

  4. Carve steak into thin slices; season with salt, as desired. Serve with Colorful Vegetables.

277 CALORIES

0 % *

3g SAT FAT

0 % DV **

33g PROTEIN

0 % DV

3.7 mg IRON

0 % DV

4.3 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: 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.

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