Recipe: Grilled Southwestern Steak and Colorful Vegetables (using top round steak)

GRILLED SOUTHWESTERN STEAK
AND COLORFUL VEGETABLES

1 beef top round steak, cut 1 inch thick (about 1-1/2 pounds)
FOR THE 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
FOR THE COLORFUL VEGETABLES:
2 tablespoons olive oil
1 medium green or red bell pepper, cut into 1/4 inch strips
8 ounces button mushrooms, sliced 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

Combine marinade ingredients in small bowl. Place beef 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.

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 16-18 minutes for medium rare doneness, turning once.

MEANWHILE PREPARE COLORFUL VEGETABLES:*
Heat 2 tablespoons olive oil in large non-stick skillet over medium-high heat. Add bell pepper strips; 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.

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

*Cook's Tip: Vegetables may be cooked in a large cast iron or heavy skillet with a heat proof handle placed on grid of grill.

Makes 6 servings
Source: Cattlemen's Beef Board and National Cattlemen's Beef Association