Spicy steak and vegetables over rice

Grilling is a healthy cooking method that allows fat from the meat to drip off instead of soaking into the food.

Ingredients

1/4 cup canola oil
1/3 cup water
2 tablespoons fresh lime juice
3 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
1/4 cup chopped fresh cilantro
1 pound beef sirloin steak
1 large green bell pepper, seeds removed and sliced
1 large red bell pepper, seeds removed and sliced
1 large yellow bell pepper, seeds removed and sliced
1/2 large sweet onion, sliced
20 cherry tomatoes
2 cups cooked brown rice

Directions

1. In a small bowl, combine first 7 ingredients to make marinade. Place steak in a large zip-close bag and add marinade. Seal the bag, getting as much air out as possible. Massage the bag until marinade is well-combined with the meat. Place in refrigerator for at least 2 hours.
2. Preheat grill to high heat. Brush the grill grate with canola oil.
3. Remove steak from refrigerator and allow to sit out at room temperature (in the zip-close bag) for 20 minutes before grilling. Remove steak from bag and place on hot grill. Cook 4 to 5 minutes, flip and cook for another 4 to 5 minutes. Remove from grill and set aside.
4. Place peppers and onion in a grill pan on the hot grill. Cook for 2 to 3 minutes, stir and add tomatoes. Cook for another 2 to 3 minutes. Remove from grill.
5. Slice steak into strips. Serve steak and vegetables over rice. Add more hot sauce, if desired.*

Makes 4 servings

Carb choices per serving: 2

*Option not included in nutrition facts.

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