1 beef flank or top round steak, 1 inch thick
3 red, yellow, or green bell peppers, quartered lengthwise
½ cup Italian dressing
¼ cup fresh lime juice
1 Tablespoon honey
1½ teaspoon ground cumin
In small bowl, mix dressing, lime juice, honey and cumin.
Place Steak, and ½ cup of the marinade in a plastic bag. Seal tightly. Turn to coat steaks. Marinade 6 – 8 hours, or overnight.
Cover and refrigerate remaining marinade.
Remove steak from marinade, discard that marinade.
Brush both sides of the cut bell peppers with the reserved marinade.
Place steak on hot grill and cook to desired doneness.
Also place peppers on grill, cook for 12 – 15 minutes or until tender, turning over once.
Brush steak and peppers with additional marinade a time or two, up until the last 5 minutes, then no more.
To serve, cut steak diagonally across the grain in think slices.
Serve with peppers.
