Grilled Southwestern Steak And Colorful Vegetables

• 1 beef top round steak cut 1 inch thick, about 1-1/2 pounds
• 1/4 cup fresh lime juice
• 1/4 cup mild salsa prepared
• 1 tablespoon chopped garlic
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon coarse grind black pepper
• 2 tablespoons olive oil
• 1 red bell pepper or medium green, cut into 1/4 inch strips
• 8 ounces button mushrooms sliced 1/4- inch thick
• 2 cups zucchini sliced, 1/4-inch thick
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon coarse grind black pepper
• 1 cup chopped tomatoes finely
• 1/4 cup green onions chopped

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 (145u0b0F) 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, zuchini, 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.

beef, lime juice, salsa prepared, garlic, olive oil, ground cumin, coarse grind black pepper, olive oil, red bell pepper, mushrooms, zucchini, ground cumin, salt, coarse grind black pepper, tomatoes, green onions

Taken from www.yummly.com/recipe/Grilled-Southwestern-Steak-and-Colorful-Vegetables-1089436 (may not work)