Grilled Skirt Steak with Cabbage and Soy-Lime Sauce

Preheat a grill or a cast iron pan over medium-high heat.

Place cabbage, snow peas and bell peppers in a large mixing bowl; coat with cooking spray and season with salt and pepper. Place vegetables on the preheated grill and cook until tender and grill marks appear, 4 to 6 minutes per side. Transfer grilled vegetables back to the bowl.

Mix lime juice, bouillon and water in a medium bowl. Pour ¼ of the mixture over the grilled vegetables. Set aside.

Season beef with salt and pepper. Place meat on preheated grill and cook for 4 minutes per side for medium. Transfer to a cutting board and allow to rest for 5 to 10 minutes. Slice into ½-inch slices against the grain; place into a bowl and pour in the remainder of the sauce.

To plate, divide vegetables onto 4 plates and top with the juicy beef. Garnish with cilantro leaves.