Grilled Pepper Steak With Bell Pepper Salsa

Yield: 4 servings (serving size: 1 steak and 1/2 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 36%
  • Fat: 9.7g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 25.2g
  • Carbohydrate: 14.6g
  • Fiber: 2.1g
  • Cholesterol: 71mg
  • Iron: 5.9mg
  • Sodium: 209mg
  • Calcium: 51mg

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)

Preparation

  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.
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