Grilled Pepper Steak with Bell Pepper Salsa

Title:
Grilled Pepper Steak with Bell Pepper Salsa

Yield:
4 Servings

Categories:
Beef,
Main
Dishes,
Grilling




Ingredients:





   1/3 c  Balsamic vinegar


     2 tb Molasses


     1 ts Dried thyme


     1 ts Vegetable oil


   1/4 ts Salt


   1/4 ts Black pepper


     4    Beef tenderloin steaks; 4


          -ounces each, about 1 inch


          -thick


     3 lg Shallots; peeled and halved


          -lengthwise


     1 lg Red bell pepper; seeded and


          -quartered, about 8 ounces


          Cooking spray


     4 ts Coarsely ground pepper


          Thyme sprigs; optional






 1. Combine first 10 ingredients in a large zip-top plastic bag. Seal and


 marinate in refrigerator 30 minutes. Remove steaks and vegetables from bag,


 reserving marinade. Place reserved marinade in a small saucepan; bring to
a


 boil. Cook until reduced to 3 tablespoons (about 2 minutes.).


 


 2. Place grill pan coated with cooking spray over medium-high heat until


 hot. Add shallots and bell peppers; cook 3 minutes on each side or until


 crisp-tender. Chop shallots and bell peppers; place in a small bowl. Stir


 in reduced marinade; set aside.


 


 3. Press 1 teaspoon coarsely ground pepper onto 1 side of each steak. Wipe


 pan clean with paper towels; re-coat with cooking spray. Place pan over


 medium-high heat until hot. Add steaks, peppered sides down; cook 3 minutes


 on each side or until desired degree of doneness. Add bell pepper salsa;


 cook until thoroughly heated. Garnish with thyme sprigs, if desired.


 


 Yield: 4 servings (serving size: 1 steak and 1/2 cup salsa).


 


 Calories 245 (36% from fat0: fat 9.7g (sat 3.4g, mono 3.5g, poly 1.1g);


 protein 25.2g; carbohydrate 14.6g; fiber 2.1g; cholesterol 71mg; iron


 5.9mg; sodium 209mg; calcium 51mg.


 


 WW-5 points.


 


 Recipe by: Cooking Light, Jan/Feb 1998


 


 Posted to MC-Recipe Digest V1 #1053 by Gail Shermeyer 
on


 Jan 25, 1998