grilled southwest steak with sunset salad
Your family will appreciate these budget-friendly beef Eye of Round Steaks seasoned with flavors of the Southwest served with a fresh grilled vegetable salad.
- 1 pound beef eye round steaks, cut 1 inch thick (8oz each)
- 1/3 cup fresh lime juice
- 2 teaspoons ground cumin
- 2 teaspoons steak seasoning blend
- 2 teaspoons finely copped chipotle peppers in adobo sauceeppers
- SUNSET SALAD
- 2 small ears corn, husked
- 2 large yellow, orange or red bell peppers, cut lengthwise in half
- 1 medium tomato, chopped
- 1 tablespoon olive oil
- Combine Marinade ingredients in small bowl. Cover and refrigerate 2 tablespoons for Sunset Salad. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
- Place corn and bell peppers on grid over medium, ash-covered coals; grill peppers, covered, 11 to 14 minutes (over medium heat on preheated gas grill, times remain the same) and corn 15 to 20 minutes (gas grill times remain the same) or until tender, turning occasionally. Remove; set aside to cool slightly.
- Add 3 to 4 additional briquettes to each side of fire grate to maintain medium heat, if necessary. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 13 to 15 minutes (over medium heat on preheated gas grill, 17 to 19 minutes) for medium rare (145°F) doneness, turning occasionally.
- Meanwhile, to prepare Sunset Salad, chop bell peppers and cut corn kernels from cobs; place in medium bowl. Add tomato. Whisk reserved marinade and oil in small bowl until blended. Pour over vegetables; toss to coat.
- Carve steaks into thin slices. Serve with salad.
Nutrition information per serving: 258 calories; 9 g fat (2 g saturated fat; 4 g monounsaturated fat); 53 mg cholesterol; 284 mg sodium; 19 g carbohydrate; 3.7 g fiber; 28 g protein; 6.4 mg niacin; 0.7 mg vitamin B6; 1.4 mcg vitamin B12; 3.2 mg iron; 28.8 mcg selenium; 4.8 mg zinc.
This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, selenium and zinc; and a good source of fiber and iron.