| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Sami | Bbq & grill, Beef, Main dishes | 4 | Servings |
INGREDIENTS
| 1/3 | c | Balsamic vinegar |
| 2 | T | Molasses |
| 1 | t | Dried thyme |
| 1 | t | Vegetable oil |
| 1/4 | t | Salt |
| 1/4 | t | Black pepper |
| 4 | Beef tenderloin steaks, 4 | |
| ounces each about 1 inch | ||
| thick | ||
| 3 | Shallots, peeled and halved | |
| lengthwise | ||
| 1 | Red bell pepper, seeded and | |
| quartered about 8 ounces | ||
| Cooking spray | ||
| 4 | t | Coarsely ground pepper |
| Thyme sprigs, optional |
INSTRUCTIONS
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 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; re-coat 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. Yield: 4 servings (serving size: 1 steak and 1/2 cup salsa). Calories 245 (36% from fat0: fat 9.7g (sat 3.4g, mono 3.5g, poly 1.1g); protein 25.2g; carbohydrate 14.6g; fiber 2.1g; cholesterol 71mg; iron 5.9mg; sodium 209mg; calcium 51mg. WW-5 points. Recipe by: Cooking Light, Jan/Feb 1998 Posted to MC-Recipe Digest V1 #1053 by Gail Shermeyer <4paws@netrax.net> on Jan 25, 1998
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