Grilled Pepper Steak With Bell Pepper Salsa



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

Recipe from

Cooking Light

Nutritional 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


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)


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.

January 1998
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