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

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

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

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Steak with Balsamic Peppers Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy