Southwestern Steak And Peppers Recipes

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GRILLED SOUTHWESTERN STEAK SALAD



Grilled Southwestern Steak Salad image

Pasta salad loaded with steak, peppers and onions makes both my boyfriend and me happy. Plus, it's versatile! We serve it hot, room temperature or cold. -Yvonne Starlin, Westmoreland, Tennessee

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 17

1 beef top sirloin steak (1 inch thick and 3/4 pound)
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
3 poblano peppers, halved and seeded
2 large ears sweet corn, husks removed
1 large sweet onion, cut into 1/2-inch rings
1 tablespoon olive oil
2 cups uncooked multigrain bow tie pasta
2 large tomatoes
DRESSING:
1/4 cup lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/3 cup chopped fresh cilantro

Steps:

  • Rub steak with salt, cumin and pepper. Brush poblano peppers, corn and onion with oil. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Grill vegetables, covered, 8-10 minutes or until crisp-tender, turning occasionally., Cook pasta according to package directions. Meanwhile, cut corn from cob; coarsely chop peppers, onion and tomatoes. Transfer vegetables to a large bowl. In a small bowl, whisk lime juice, oil, salt, cumin and pepper until blended; stir in cilantro., Drain pasta; add to vegetable mixture. Drizzle with dressing; toss to coat. Cut steak into thin slices; add to salad.

Nutrition Facts : Calories 456 calories, Fat 13g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 378mg sodium, Carbohydrate 58g carbohydrate (15g sugars, Fiber 8g fiber), Protein 30g protein.

GRILLED SOUTHWESTERN STEAK AND COLORFUL VEGETABLES



Grilled Southwestern Steak and Colorful Vegetables image

[DRAFT]

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 Servings

Number Of Ingredients 18

1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds)
Marinade:
1/4 cup fresh lime juice
1/4 cup prepared mild salsa
1 tablespoon chopped garlic
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon coarse grind black pepper
Colorful Vegetables:
2 tablespoons olive oil
1 medium green or red bell pepper, cut into 1/4 inch strips
8 ounces button mushrooms, sliced 1/4- inch thick
2 cups sliced zucchini, 1/4-inch thick
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon coarse grind black pepper
1 cup finely chopped tomatoes
1/4 cup chopped green onions

Steps:

  • 1) 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 6 hours or as long as overnight, turning occasionally. 2) 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 (145degreesF) doneness, turning once. Do not overcook. 3) 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. 4) Carve steak into thin slices; season with salt, as desired. Serve with Colorful Vegetables.

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