Grilled Steak with Balsamic Peppers

Add Mediterranean flair as well as color to your grilled steaks with a bell pepper and onion medley. As with roasting, grilling peppers brings out their natural sweetness.

Yield: 4 servings (serving size: 1 steak and 3/4 cup vegetable mixture)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 185
  • Fat: 8.1g
  • Saturated fat: 2.7g
  • Protein: 18.9g
  • Carbohydrate: 8.8g
  • Cholesterol: 54mg
  • Iron: 2.8mg
  • Sodium: 337mg
  • Calories from fat: 39%
  • Fiber: 1.5g
  • Calcium: 22mg


  • 1 small red bell pepper, halved and seeded
  • 1 small yellow bell pepper, halved and seeded
  • 1 small green bell pepper, halved and seeded
  • 1 medium onion, cut into 1/4-inch rings
  • Cooking spray
  • 1 tablespoon chopped fresh rosemary
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
  • 1/2 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper


  1. Prepare grill.
  2. Place bell peppers and onion on grill rack coated with cooking spray, and grill 10 to 12 minutes or until tender. Slice bell peppers into 1/4-inchthick strips, and cut onion rings in half. Place in a medium bowl, and toss with rosemary and next 3 ingredients; set aside.
  3. Sprinkle steaks evenly with salt and black pepper. Grill 5 minutes on each side or until desired degree of doneness. Serve vegetable mixture with steaks.
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