Grilled peppers add a sweet, vibrant flavor to succulent flank steak in this Southwestern favorite.
Prep Time10 minutes
Cook Time20 minutes
Total Fat10 g
Total Carbohydrate4 g
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Combine Italian dressing, lime juice, honey and cumin in a small bowl. Place steak and 1/3 cup marinade in a resealable plastic bag; turn to coat. Refrigerate 6 hours, turning occasionally. Refrigerate remaining marinade.
Preheat grill to medium. Remove steak; discard marinade. Brush peppers with some of reserved marinade. Grill steak, uncovered and turning occasionally, 17 to 21 minutes for medium rare to medium doneness (internal temp 150° F to 160° F). Grill peppers, turning occasionally, 12 to 15 minutes or until tender. Brush steak and peppers occasionally with marinade; do not brush during the last 5 minutes.
Carve steak across the grain into thin slices. Season with salt. Serve peppers as side dish.
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