Mexican steak and v egetables 2 Tbsps. olive oil

Mexican steak and v egetables 2 Tbsps. olive oil 1 Tbsp. lime juice 1 Tbsp. red wine vinegar 2 tsps. ground cumin 1-1/2 tsps. ground chili powder 1/2 tsp. salt 1/4 tsp. ground red pepper 1 garlic clove, minced 1-1/2 to 2 lb. round steak, cut 1 inch thick 1 large onion, (fut into 8 wedges 1 medium green pepper, cut into 8 wedges 2 lg. tomatoes, cut into wedges 1/2 tsp. dried oregano leaves 1/4 tsp. black pepper Combine 1 Tbsp. of the oil, lime juice, vinegar, 1 tsp. of the cumin, chili powder, salt, red pepper and garlic. Place steak and marinade in plastic bag or utility dish, turning to coat. Tie bag securely or cover dish and refrigerate 6 to 8 hours, turning at least once. Remove steak and reserve marinade. Place steak on broiler rack or over hot coals so that surface of meat is 3 to 4 inches from heat. Cook 8 to 10 minutes, turn and cook on other side 8 to 10 minutes longer, or to desired doneness. Brush with reserved marinade occasionally. Meanwhile, heat remaining oil and cumin over medium high heat in large heavy non-stick skillet. Add onion and green pepper and saute 5 to 7 minutes. Add tomato, oregano and pepper and heat through. Carve steak into thin slices and serve with vegetables. Makes 4 to 6 servings. Lemon-pepper marinade 1/4 cpp lemon juice 1/4 cup water 1 Tbsp. oil 1/2 tsp. fresh dill weed 1/2 tsp. cracked black pepper 1/2 tsp. salt Combine lemon juice, water, oil, dill, pepper and salt. Use as marinade for smaller cuts such as flank steak, shoulder steaks or eye round steaks. Makes 1/2 cup. Red wine marinade 1 cup dry red wine 3 Tbsps. red wine vinegar 2 Tbsps. coarse grain mustard 2 Tbsps. oil 2 garlic cloves, minced 1-1/2 tsps. sugar 1 tsp. cracked black pepper Combine wine, vinegar, mustard, oil, garlic, sugar and pepper in 2-cup, microwave-safe glass measure. Cover with plastic, venting 1 corner. Microwave on high (100 percent) 3 to 4 minutes, stirring occasionally. Cool thoroughly before using. Use as marinade on larger cuts of beef such as eye round roast, 1-1/2-in. thick top round or chuck steaks or larger cube kebabs. Makes about 1-1/4 cups.