Grilled Pepper Steak With Bell Pepper Salsa

Yield: 4 (1 steak and 1/2 c salsa)
Source: Cooking Light, January 1998
Comments from a CA Kitchen: We really enjoyed this. You have to like pepper steak, but if you do, this was a bargain at 5 points. Will double the sauce and double the veggies next time because we loved the salsa, too.

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)

INSTRUCTIONS:

  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.

NUTRITIONAL INFO:

H.U: 5 per serving
CALORIES 245(36% from fat); FAT 9.7g (sat 3.4g,mono 3.5g,poly 1.1g); PROTEIN 25.2g; CHOLESTEROL 71mg; CALCIUM 51mg; SODIUM 209mg; FIBER 2.1g; IRON 5.9mg; CARBOHYDRATE 14.6g

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