Grilled southwest steaks with sunset salad
Enjoy the bold flavors of grilled southwest steaks paired with a vibrant sunset salad bursting with fresh ingredients and zesty dressing. A culinary delight!
Ingredients:
- 2 beef Eye of Round Steaks, cut 1 inch thick (230g each)
- 1/3 cup fresh lime juice
- 2 teaspoons ground cumin
- 2 teaspoons steak seasoning blend
- 2 teaspoons finely chopped chipotle peppers in adobo sauce
- 2 small ears corn, husked
- 2 large yellow, orange and/or red bell peppers, cut lengthwise in half
- 1 medium tomato, chopped
- 1 tablespoon olive oil
Instructions:
- 1)Mix together the Marinade ingredients in a small bowl. Save 2 tablespoons for Sunset Salad and store in the refrigerator. Place the beef steaks along with the rest of the marinade in a food-safe plastic bag; make sure the steaks are coated well. Seal the bag tightly and let it marinate in the refrigerator for 6 hours or overnight, turning the bag occasionally. 2)On a grill over medium, ash-covered coals, place the corn and bell peppers. Grill the peppers covered for 11 to 14 minutes and the corn for 15 to 20 minutes or until they are tender, turning them occasionally. Once done, set them aside to cool. 3)If needed, add 3 to 4 more briquettes to each side of the fire grate to keep the heat at a medium level. Take the steaks out of the marinade and discard the marinade. Put the steaks on the grill over the medium, ash-covered coals. Grill them covered for 13 to 15 minutes for medium-rare (145°F) doneness, turning them occasionally. On a preheated gas grill over medium heat, grill them for 17 to 19 minutes. 4)For the Sunset Salad, dice the bell peppers and cut the corn kernels off the cobs, then place them in a medium bowl. Add the tomato. Whisk together the reserved marinade and oil in a small bowl until well combined. Pour this over the vegetables and toss to coat. 5)Slice the steaks thinly. Serve them with the salad.
Summary:
- Calories: 1152 kcal
- Fat: 58 g
- Protein: 107 g
- Carbs: 57 g
- Potassium: 2889 mg
- Magnesium: 229 mg