Grilled Pepper Steak With Bell Pepper Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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) |
Directions:
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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