Wisconsin Beef Council
Angie Horkan, with the Wisconsin Beef Council, shares a grilling recipe just in time for Mother's Day.
Grilled Southwestern Steak with Colorful Vegetables
1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds)
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
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
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.