- Cook Time
- Prep Time
- 6 ServingsServings
- 1 top round beef steak cut 1 inch thick (about 1-1/2 pounds)
- 3 red, yellow or green bell peppers, quartered
- 1/2 cup prepared Italian dressing
- 1/4 cup fresh lime juice
- 1 tablespoon honey
- 1-1/2 teaspoons ground cumin (optional)
1 Combine marinade ingredients in small bowl. Place beef steak and 1/3 cup marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Refrigerate remaining marinade.
2 Remove steak; discard marinade. Brush bell peppers with some of remaining marinade.
3 Place steak and peppers on grid over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21 minutes for medium rare (145°F) to medium (160°F) doneness (top round steak 16 to 18 minutes for medium rare), turning occasionally.
4 Grill peppers 12 to 15 minutes or until tender, turning occasionally. Brush steak and peppers occasionally with remaining marinade; do not brush during last 5 minutes.
5 Carve steak across the grain into thin slices. Season with salt. Serve with peppers.