Connecticut Grilled Steak

Coat the cold grill rack with nonstick cooking spray before heating to prevent the meat from sticking. This flank steak is piled with a sausage and sweet pepper combination for added flavor.

Connecticut Grilled Steak Enlarge Image
914views
3 users rated this recipe an average rating of 2.5
Makes:
6 servings
Prep:
30 mins
Chill:
1 hr
Cook:
11 mins to 13 mins
Rate me!


Connecticut Grilled Steak

Ingredients
1
2 pound flank steak
 
Salt and Freshly ground pepper
4
ounces bulk Italian sausage
2
2
medium red, yellow, and/or green sweet peppers, chopped
3
cloves garlic, minced
1/4
cup snipped fresh cilantro
1/4
cup cider vinegar

Directions

  1. Trim fat from steak. Score both sides of steak in a diamond pattern, making shallow diagonal cuts at 1-inch intervals. Sprinkle steak with salt, pepper and lime peel. Wrap in plastic wrap and chill 1 hour.
  2. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals for 17 to 21 minutes for medium doneness (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.)
  3. Meanwhile, preheat a large cast-iron skillet next to steak directly over medium coals. Add sausage; cook, stirring occasionally for 3 minutes. Add onion, sweet pepper, and garlic. Cook, stirring occasionally, for 8 to 10 minutes more or until vegetables are crisp-tender. Stir in cilantro and vinegar. Remove from heat.
  4. Thinly slice steak to serve; spoon pepper mixture atop. Makes 6 to 8 servings.

Nutrition Facts

(Connecticut Grilled Steak)
    Per serving:
  • 351 kcal cal.,
  • 19 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 76 mg chol.,
  • 321 mg sodium,
  • 8 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 36 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

Loading... Please wait...