1 beef flank steak or top round steak, 1" thick (approx. 1-1/2 1bs) 3 red, yellow or green bell peppers, each quartered lengthwise

Marinade:

1. 1/2 cup prepared Italian dressing 1/4 cup fresh lime juice 1 Tbsp honey 1-1/2 tsp ground cumin

2.  Combine marinade ingredients. Place Beef steak and 1/3 cup marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.

3. Remove steak from marinade; discard marinade. Brush bell peppers with some of reserved marinade. Place steak and peppers on grid over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21 minutes for medium-rare to medium doneness (top round steak 6 to 18 minutes for medium-rare doneness), turning occasionally. Grill peppers 12 to 15 minutes or until tender, turning once. Brush steak and peppers occasionally with additional marinade; do not brush during last 5 minutes.

4. Carve flank steak diagonally across grain (top round crosswise) into thin slices; season with salt, as desired. Serve with peppers. 4 servings.