Source:
Fabulous Food Associations
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1 beef flank steak, approximately 1-inch thick or top round steak (approximately 1 1/2 lbs.)
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3 red bell peppers, (or yellow or green) each quartered lengthwise
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1/2 cup prepared Italian salad dressing
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1/4 cup fresh lime juice
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1 tablespoon honey
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1 1/2 teaspoons ground cumin
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Combine Italian dressing, lime juice, honey and cumin. Place beef steak and 1/3 cup marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
Remove steak from marinade; discard marinade. Brush bell peppers with some of the reserved marinade. Place steak and peppers on grid over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21 minutes for medium-rare to medium doneness (top round steak 16 to 18 minutes for medium-rare doneness), turning occasionally. Grill peppers 12 to 15 minutes or until tender, turning once. Brush steak and peppers occasionally with additional marinade; do not brush during last 5 minutes.
Carve flank steak diagonally across grain into thin slices; season with salt, as desired. Serve
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