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.
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Makes 6 servings
Prep time 15 min.
Cook time 15 min.
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.
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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.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 6 servings
Prep time 15 min.
Cook time 15 min.
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.
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Makes 6 servings
Prep time 15 min.
Cook time 15 min.
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.
Makes 6 servings
Prep time 15 min.
Cook time 15 min.
Prep time 15 min.
Cook time 15 min.
Prep time
15 min.
Cook time
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.
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.
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