Grilled Steak with Balsamic Peppers

Oxmoor House
Add Mediterranean flair as well as color to your grilled steaks with a bell pepper and onion medley. As with roasting, grilling peppers brings out their natural sweetness.
4 servings (serving size: 1 steak and 3/4 cup vegetable mixture)


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1 small red bell pepper, halved and seeded
1 small yellow bell pepper, halved and seeded
1 small green bell pepper, halved and seeded
1 medium onion, cut into 1/4-inch rings
Cooking spray
1 tablespoon chopped fresh rosemary
3 tablespoons balsamic vinegar
1 teaspoon olive oil
1 garlic clove, minced
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper


Prep: 8 Minutes
Cook: 20 Minutes

Prepare grill.

Place bell peppers and onion on grill rack coated with cooking spray, and grill 10 to 12 minutes or until tender. Slice bell peppers into 1/4-inchthick strips, and cut onion rings in half. Place in a medium bowl, and toss with rosemary and next 3 ingredients; set aside.

Sprinkle steaks evenly with salt and black pepper. Grill 5 minutes on each side or until desired degree of doneness. Serve vegetable mixture with steaks.

Created date

March 2010

Nutritional Information

Calories 185
Fat 8.1 g
Satfat 2.7 g
Protein 18.9 g
Carbohydrate 8.8 g
Cholesterol 54 mg
Iron 2.8 mg
Sodium 337 mg
Caloriesfromfat 39 %
Fiber 1.5 g
Calcium 22 mg