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1 tablespoons chopped fresh cilantro, plus additional for garnish 2 cloves garlic, minced 2 teaspoons ground cumin 1/4 teaspoon ground black pepper 1 pound trimmed boneless beef sirloin steak, cut 1-inch thick Vegetables: 2 tablespoons olive oil 1 cup thinly sliced red bell pepper 4 ounces fresh snow peas, trimmed 1/2 7-ounce jar baby com, drained 1/3 cup sliced green onions 1/4 cup red pepper jelly 1 /4 teaspoon salt 1. Combine all marinade ingredients, except steak, in gallon-size Ziploc storage bag. Seal bag and shake to blend. Place steak in bag; remove excess air, reseat bag and turn to coat. Refrigerate four hours or overnight, turning once. 2. Remove steak from bag; reserve marinade. Grill steak over medium hot coals, five minutes per side for medium rare, or to desired doneness. Cool steak on carving board 10 minutes. Heat remaining 2 tablespoons of oil in 10-inch skillet. Add pepper and snow peas; stir-fry two minutes. Add corn and green onions; stir-fry one minute. Remove vegetables from skillet, j 3. Add reserved marinade and red pepper jelly to skillet. Boil mixture, stirring constantly five minutes or until sauce thickens slightly; remove from heat. Thinly slice steak crosswise; season with salt. Arrange steak and vegetables on platter; spoon sauce over meat and vegetables. Garnish with fresh cilantro, if desired. Makes 4 servings.
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