Spicy Grilled Steak and Vegetables
There’s nothing quite like grilling. The combination of sizzling food and fresh air all help make grilling the perfect warm-weather pastime. In addition to adding smoky flavor, grilling is a healthy way to cook since it allows fat to drip off meat instead of being absorbed back into the meat.
So, what better way to celebrate the sunny weather than grilling a steak? This recipe uses a zesty, hot sauce marinade that packs a lot of flavor with a bit of heat.
¼ cup canola oil
⅓ cup water
2 tablespoons fresh lime juice
3 cloves garlic, minced
½ teaspoon freshly ground black pepper
½ teaspoon hot sauce
¼ cup chopped fresh cilantro
1 pound beef sirloin steak
1 large green bell pepper, seeds removed and sliced
1 large red bell pepper, seeds removed and sliced
1 large yellow bell pepper, seeds removed and sliced
½ large sweet onion, sliced
20 cherry tomatoes
2 cups cooked brown rice
- In a small bowl, combine canola oil, water, lime juice, garlic, black pepper, cilantro and hot sauce to make marinade. Place steak in a large zip-close bag and add marinade. Seal the bag while getting as much air out as possible. Shake the bag until marinade is completely covering the meat. Place in the refrigerator for at least 2 hours.
- Preheat grill to high heat. Brush the grill grate with canola oil.
- Take the steak out of refrigerator and allow it to sit out at room temperature in the zip-close bag for 20 minutes before grilling. Remove steak from bag and place on hot grill. Cook 4 to 5 minutes, flip and cook for another 4 to 5 minutes. Take off from grill and set aside.
- Place peppers and onion in a grill pan on the hot grill. Cook for 2 to 3 minutes, stir and add tomatoes. Cook for another 2 to 3 minutes. Remove from grill.
- Slice steak into strips. Serve steak and vegetables over rice. Add more hot sauce, if desired.