Servings
6
Cook Time
15
Prep Time
15

What’s a barbecue without steak? Answer: Not much of a barbecue.

Beef is a great-tasting, high-quality protein package, with 10 essential nutrients for optimal health. Plus, the addition of bell peppers, mushrooms, and zucchini give this backyard favorite a big nutritional boost. So go on and get grilling.

(Editor's Note: While this recipe is already relatively low in carbs, you may opt to reduce the carb count by swapping out the bell peppers for a lower-carb vegetable.)

Nutrition (per serving)

Calories: 277, Protein: 33 grams, Fat: 13 grams, Carbs: 8 grams

Recipe and photo courtesy from Chef Dave Zino, Executive Chef, National Cattlemen’s Beef Association on behalf of the Beef Checkoff.

Makes 6 Servings
Prep Time: 
15
Cook Time: 
15
Ingredients 
1 beef top round steak, cut 1 inch thick (about 1½ pounds)
For the marinade:
1/4 cup fresh lime juice
1/4 cup prepared mild salsa
1 Tbsp olive oil
1 Tbsp chopped garlic
1 tsp ground cumin
1/2 tsp coarse grind black pepper
For the colorful vegetables:
2 Tbsp olive oil
1 medium green or red bell pepper, cut into 1/4 inch strips
8 oz button mushrooms, sliced 1/4- inch thick
2 cups sliced zucchini, 1/4-inch thick
3/4 tsp ground cumin
1/2 tsp salt
1/4 tsp coarse grind black pepper
1 cup finely chopped tomatoes
1/4 cup chopped green onions
How to make it 

Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator at least 6 hours, or overnight, turning occasionally.

Remove steak from marinade; discard marinade. 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 strips; 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.