1 beef flank steak or top round steak cut 1 inch thick (about 1-1/2 pounds)
3 red, yellow or green bell peppers, quartered

Marinade:
1/2 cup prepared Italian dressing
1/4 cup fresh lime juice
1 tablespoon honey
1-1/2 teaspoons ground cumin (optional)

Marinade time: 6 hours or overnight
Total recipe time: 30 minutes
Makes 6 servings

1. Combine marinade ingredients in small bowl. Place beef steak and 1/3 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.
2. Remove steak; discard marinade. Brush bell peppers with some of remaining marinade. Place steak and peppers on grid over medium, ash-covered coals. Grill flank 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, turning occasionally. Brush steak and peppers occasionally with remaining marinade; do not brush during last 5 minutes.
3. Carve steak across the grain into thin slices. Season with salt. Serve with peppers.

Recipe and photo used with permission by The Beef Checkoff. For more beef information and recipes visit www.BeefItsWhatsForDinner.com

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