4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
3 large shallots, peeled and halved lengthwise
1 large red bell pepper, seeded and quartered (about 8 ounces)
1 large yellow bell pepper, seeded and quartered (about 8 ounces)
4 teaspoons coarsely ground pepper
Thyme sprigs (optional)
How to Make It
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).
Place a 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.
Press 1 teaspoon coarsely ground pepper onto 1 side of each steak. Wipe pan clean with paper towels; recoat 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.
This was the first recipe I ever made from Cooking Light ten years ago and the first thought our dinner I ever made for my husband. We still use this recipe almost weekly. We substitute different cuts of meat; flank, skirt, filet. My favorite is skirt. My kids love it too; ll three of them. The longer you marinate the meat the better. It is also a major crowd pleaser.
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