Connecticut Grilled Steak
Recipe from Better Homes and Gardens

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

by 2  people

read comments

add your rating
add a comment
Servings: Makes: 6 to 8 servings
Prep Time: 30 mins
Total Time: 1 hr 47 mins
Related Categories: Flank Steak, Grilling, Summer Dinners
 
savings in
change zip
 
Ingredients
  • 1  2-lb.
    flank steak
    see savings
    On Sale
  •  
    Salt and Freshly ground pepper
    see savings
    On Sale
  • 2  teaspoons
    finely shredded lime peel
    see savings
    On Sale
  • 4  ounces
    bulk Italian sausage
    see savings
    On Sale
  • 2  large
    onions, chopped
    see savings
    On Sale
  • 2  medium
    red, yellow, and/or green sweet peppers, chopped
    see savings
    On Sale
  • 3  cloves
    garlic, minced
    see savings
    On Sale
  • 1/4  cup
    snipped fresh cilantro
    see savings
    On Sale
  • 1/4  cup
    cider vinegar
    see savings
    On Sale
add ingredients to list

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 information
Calories 351, Total Fat 19 g, Saturated Fat 7 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 1 g, Cholesterol 76 mg, Sodium 321 mg, Carbohydrate 8 g, Total Sugar 4 g, Fiber 2 g, Protein 36 g. Daily Values: Vitamin A 0%, Vitamin C 136%, Calcium 6%, Iron 16%. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Mustard-Marinated Flank Steak with Yam Fries
Mustard-Marinated Flank Steak with Yam Fries

If you think yams go only with pork, this super-simple grilled beef-and-potato combination will prove otherwise.

 Articles
Welcome to the Vegas Strip -- Steak, That Is
..., then, that they're calling it the Vegas strip steak. Just in time for grilling season, the steak weighs....) "There's nothing else quite like steak, and it epitomizes the pleasure of eating beef," reads the website... dedicated to the Vegas strip steak. "That's what prompted a meat scientist, a chef and a university to team... read more...
Grilling Healthy and Delicious Barbecue
... Steak The marinade here can be made the day before and chilled overnight. Grilled Rosemary Chicken...The warm weather is here and the backyard barbecue beckons. Although you can't beat grilling... firing up the grill. When meat, poultry, and fish are cooked at high temperatures or over direct flames... read more...
Grilled Vegetables: Leftover Logic
...So you enthusiastically grilled up a massive amount of vegetables at your last cookout..., and they weren't quite as popular as the barbecue chicken, steak, and burgers coming off the flames? We've all...'ve got ideas for those grilled bell peppers, onions, eggplants, asparagus, and zucchini that will make... read more...
More Great Recipe Ideas from Better Homes and Gardens