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Grilled Pepper Steak With Bell Pepper Salsa

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

Ingredients

  • 1/3 cup balsamic vinegar
  • 2 tablespoons molasses
  • 1 teaspoon dried thyme
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 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)
  • Cooking spray
  • 4 teaspoons coarsely ground pepper
  • Thyme sprigs (optional)

Nutrition Information

  • calories 245
  • caloriesfromfat 36 %
  • fat 9.7 g
  • satfat 3.4 g
  • monofat 3.5 g
  • polyfat 1.1 g
  • protein 25.2 g
  • carbohydrate 14.6 g
  • fiber 2.1 g
  • cholesterol 71 mg
  • iron 5.9 mg
  • sodium 209 mg
  • calcium 51 mg

How to Make It

  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 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.

  3. 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.