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Red Pepper Beef Steak and Vegetables

This recipe compliments of the National Cattlemen's Beef Association.

Ingredients
1 1/4 pounds Laura's Lean Beef Sirloin Top Butt, 1 inch thick 1 clove garlic, cut in half
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons hot pepper sauce
2 tablespoons crumbled bleu cheese
2 large red bell peppers, cut lengthwise into quarters
1 medium red onion, cut crosswise into 1/2-inch thick slices
1 tablespoon olive oil
1/2 to 1 teaspoon hot pepper sauce
Salt and pepper to taste

Directions
1. Rub both sides of beef with cut sides of garlic; sprinkle evenly with 1/2 teaspoon each salt and pepper. Spread 1 tablespoon pepper sauce on each side of steak.
2. Place steak in center of grid over medium, ash-covered coals. Grill steak, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally.
3. Meanwhile, brush bell peppers and onion lightly with 1/2 of oil; arrange around steak toward outer edge of grid. Grill vegetables 12 to 15 minutes or until tender, turning once. Separate onion slices into rings; cut pepper quarters into thin slices. Place in medium bowl with remaining oil. Season with pepper sauce, salt and pepper as desired; toss to coat.
4. Carve steak into thin slices; arrange on platter. Sprinkle with bleu cheese. Arrange vegetables around beef.

Broil Directions
1. Place steak in center of rack in broiler pan so surface of beef is 3 to 4 inches from heat.
2. Arrange oiled vegetables around steak. Broil steak 16 to 21 minutes for medium rare to medium doneness, turning once.
3. Broil vegetables 14 to 16 minutes, turning once. Separate onion slices into rings; cut pepper quarters into thin slices. Place in medium bowl with remaining oil. Season with pepper sauce, salt and pepper as desired; toss to coat.
4. Carve steak into thin slices; arrange on platter. Sprinkle with bleu cheese. Arrange vegetables around beef.

Makes 4 servings.

Cooking Tip: If you're not a fan of blue cheese, you may substitute feta cheese in its place.

Nutritional Analysis Per Serving
CALORIES 249 (35% from fat); FAT 9.9g (sat 3.2g); PROTEIN 33.4g; CARB 8.2g; FIBER 2.3g; CHOL 72mg; IRON 19.4mg; SODIUM 494mg.

Diabetic Exchanges: 2 vegetable; 4 very lean meat; 1 fat