Slices of grilled steak with a bowl of sunset salad on a wood board.

Grilled Southwest Steaks with Sunset Salad

Name: Grilled Southwest Steaks with Sunset Salad
Prep time: 12 h
Cook time: 30 min
Yield: 4 Servings
Cuisine: Beef
Ingredients: 2 beef Eye of Round Steaks, cut 1 inch thick (8 ounces each); Marinade:; 1/3 cup fresh lime juice; 2 teaspoons ground cumin; 2 teaspoons steak seasoning blend; 2 teaspoons finely chopped chipotle peppers in adobo sauce; Sunset Salad:; 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

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 6 - 12 hours
Cook Time: 10 - 30 minutes

Ingredients:

2 beef Eye of Round Steaks, cut 1 inch thick (8 ounces each)

Marinade:

1/3 cup fresh lime juice
2 tsp ground cumin
2 tsp steak seasoning blend
2 tsp finely chopped chipotle peppers in adobo sauce

Sunset Salad:

2 small ears corn, husked
2 large yellow, orange and/or red bell peppers, cut lengthwise in half
1 medium tomato, chopped
1 tbsp olive oil

Directions:

Combine Marinade ingredients in small bowl. Cover and refrigerate 2 tablespoons for Sunset Salad.
Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat.
Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Preheat grill to medium.
Place corn and bell peppers on cooking grid; grill peppers, covered, 11 to 14 minutes and corn 15 to 20 minutes or until tender, turning occasionally. Remove; set aside to cool slightly.
Remove steaks from marinade; discard marinade. Place steaks on cooking grid.
Grill, covered, 17 to 19 minutes for medium rare (145°F) doneness, turning occasionally.
Meanwhile, to prepare Sunset Salad, chop bell peppers and cut corn kernels from cobs; place in medium bowl. Add tomato.
Whisk reserved marinade and oil in small bowl until blended.
Pour over vegetables; toss to coat.
Carve steaks into thin slices.
Serve with salad.