Grilled Pepper Steak with Bell Pepper Salsa

By Lv2Cook

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)

Details

Servings 1

Preparation

Step 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).

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.

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.

Serving Size: 1 steak and 1/2 cup salsa