Grilled Steak and Peppers With Chile Lime Sauce |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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from the Lawry's company cookbook NOTE: the recipe specifically calls for Lawry's Mexican Chile & Lime Marinade With Lime Juice Ingredients:
1 cup beef marinade (the kind that is written in the description above) |
1 1/2 lbs boneless sirloin steaks or 1 1/2 lbs skirt steaks or 1 1/2 lbs flank steaks |
1/4 cup mayonnaise |
1/4 cup sour cream |
1/4 teaspoon garlic salt |
3 red bell peppers or 3 yellow bell peppers or 3 green bell peppers, quartered |
Directions:
1. In large resealable plastic bag, pour 1/2 cup marinade over steak. Close bag and marinate in refrigerator 30 minutes.
2. In small bowl combine mayonnaise, sour cream, and garlic salt. Set aside.
3. Remove steak from marinade, discarding marinade. Grill steak and peppers, turning once and brushing with remaining 1/2 cup marinade, to desired doneness. Let steak stand covered 10 minutes before slicing. Serve with mayonnaise mixture.
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