From tailgating to cooking out: A southwestern inspired dish to throw on the grill

MILWAUKEE -- The weather is warming up -- so fire up the gill! Angela Horkan with the  Wisconsin Beef Council joins FOX6 WakeUp to show us how to prepare southwestern steak and vegetables.

Grilled Southwestern Steak and Vegetables 



      Colorful Vegetables:


        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 (145°F) 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.

        Nutrition Information

        Nutrition information per serving: 277 calories; 13 g fat (3 g saturated fat; 7 g monounsaturated fat); 77 mg cholesterol; 303 mg sodium; 8 g carbohydrate; 2.0 g fiber; 33 g protein; 5.2 mg niacin; 0.6 mg vitamin B; 2.3 mcg vitamin B; 3.7 mg iron; 31.7 mcg selenium; 4.3 mg zinc; 130.0 mg choline.