Advertisement

Wisconsin Beef Council

(WEAU)
Published: May. 8, 2020 at 10:35 AM CDT
Email this link
Share on Pinterest
Share on LinkedIn

Angie Horkan, with the Wisconsin Beef Council, shares a grilling recipe just in time for Mother's Day.

Grilled Southwestern Steak with Colorful Vegetables

Ingredients:

1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds)

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:

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.

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.

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.

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