Grilled Steak and Peppers With Chile Lime Sauce

from the Lawry's company cookbook NOTE: the recipe specifically calls for "Lawry's Mexican Chile & Lime Marinade With Lime Juice"

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1  cup  beef marinade (the kind that is written in the description above)
• 1 1⁄2 lbs  boneless sirloin steaks or 1 1⁄2 lbs  skirt steaks or 1 1⁄2 lbs  flank steaks
• 1⁄4 cup mayonnaise
• 1⁄4 cup sour cream
• 1⁄4 teaspoon  garlic salt
• 3  red bell peppers or 3  yellow bell peppers or 3  green bell peppers, quartered

Directions

1. In large resealable plastic bag, pour 1/2 cup marinade over steak. Close bag and marinate in refrigerator 30 minutes.
2. In small bowl combine mayonnaise, sour cream, and garlic salt. Set aside.
3. Remove steak from marinade, discarding marinade. Grill steak and peppers, turning once and brushing with remaining 1/2 cup marinade, to desired doneness. Let steak stand covered 10 minutes before slicing. Serve with mayonnaise mixture.