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Grilled Sirloin with Red Pepper Puree

Yield 4 servings (serving size: 3 ounces steak and 1/4 of pepper puree)

Ingredients

  • 1 (1-pound) lean boneless beef sirloin steak (about 3/4 inch thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 1 (7-ounce) jar roasted red bell peppers, undrained
  • 1/3 cup chopped green onions
  • 2 tablespoons dry white wine or water
  • 1 teaspoon beef-flavored bouillon granules

Nutrition Information

  • calories 186
  • caloriesfromfat 0.0 %
  • fat 6.5 g
  • satfat 2.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 26.5 g
  • carbohydrate 3.8 g
  • fiber 0.2 g
  • cholesterol 76 mg
  • iron 0.0 mg
  • sodium 474 mg
  • calcium 0.0 mg

How to Make It

  1. Prepare grill.

  2. Trim excess fat from steak; sprinkle with salt and black pepper. Place steak on grill rack coated with cooking spray; grill, uncovered, 8 minutes on each side or until desired degree of doneness. Set aside; keep warm.

  3. Place peppers and liquid, green onions, wine, and bouillon granules in a skillet; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Cool sightly.

  4. Transfer pepper mixture to a blender; process until pureed. Strain mixture, discarding liquid; return puree to pan to heat thoroughly.

  5. Cut steak into 4 equal portions, and place on a serving plate. Spoon red pepper puree over each portion.

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