Ingredients: 1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds) 1 small eggplant, cut crosswise into 1/2-inch thick slices 2 large red or yellow bell peppers, cut lengthwise into ...

Grill the steak. Grill over direct high heat until desired doneness. Let it rest for a few minutes, then cut against the grain on a slight diagonal into 1/2-inch-wide strips.

Use a meat thermometer to check the temperature. (120°F is rare and 130°F is medium-rare.) Remove the steak from the grill, tent with aluminum foil, and allow the meat to rest for 10 minutes.

2. Place the skirt steak in the marinade and massage the steak making sure that it is fully coated. 3. Shake the excess marinade off the meat and place on a hot grill. 4.