Side Pannel
Grilled Pepper Steak with Bell Pepper Salsa
Grilled Pepper Steak with Bell Pepper Salsa
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Beef
Ingredients List
- 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
Directions
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.
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.
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