Grilled Southwest Steak and Colorful Vegetables

Boost your barbecue by strengthening your steak with plenty of nutrient-rich vegetables.

Grilled Southwest steak and colorful vegetables
Chef Dave Zino, Executive Chef, National Cattlemen’s Beef Association on behalf of the Beef Checkoff

What’s a barbecue without steak? Answer: Not much of a barbecue.

Beef is a great-tasting, high-quality protein package, with 10 essential nutrients for optimal health. Plus, the addition of bell peppers, mushrooms, and zucchini give this backyard favorite a big nutritional boost. So go on and get grilling.

(Editor’s Note: While this recipe is already relatively low in carbs, you may opt to reduce the carb count by swapping out the bell peppers for a lower-carb vegetable.)

Nutrition (per serving)

Calories: 277, Protein: 33 grams, Fat: 13 grams, Carbs: 8 grams

Recipe and photo courtesy from Chef Dave Zino, Executive Chef, National Cattlemen’s Beef Association on behalf of the Beef Checkoff.

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Prep time

15 min.

Cook time

15 min.

  • 1 beef top round steak, cut 1 inch thick (about 1½ pounds)
  • For the marinade:
  • 1/4 cup fresh lime juice
  • 1/4 cup prepared mild salsa
  • 1 Tbsp olive oil
  • 1 Tbsp chopped garlic
  • 1 tsp ground cumin
  • 1/2 tsp coarse grind black pepper
  • For the colorful vegetables:
  • 2 Tbsp olive oil
  • 1 medium green or red bell pepper, cut into 1/4 inch strips
  • 8 oz button mushrooms, sliced 1/4- inch thick
  • 2 cups sliced zucchini, 1/4-inch thick
  • 3/4 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp coarse grind black pepper
  • 1 cup finely chopped tomatoes
  • 1/4 cup chopped green onions

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 at least 6 hours, or overnight, turning occasionally.

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 (145°F) doneness, turning once. Do not overcook. 

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, zucchini, 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.

Carve steak into thin slices; season with salt, as desired. Serve with colorful vegetables.