Store-bought Italian dressing is spiced up with lime juice, honey and cumin to create a flavorful marinade for Flank Steak and peppers!.
1 beef Flank Steak, cut 1 inch thick (about 1 ½ pounds)
3 red, yellow or green bell peppers, quartered
½ cup prepared Italian dressing
¼ cup fresh lime juice
1 tablespoon honey
1 ½ teaspoons ground cumin
- Combine marinade ingredients in small bowl. Place beef Flank Steak and ⅓ 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.
- Remove steak; discard marinade. Brush bell peppers with some of remaining marinade. Place steak and peppers on grill over medium, ash-covered coals. Grill steak, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally. Grill peppers 12 to 15 minutes or until tender, flipping. Brush steak and peppers with remaining marinade, but do not brush during last 5 minutes.
- Carve steak across the grain into thin slices. Season with salt. Serve with peppers.