| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Sami |
Beef, Main dishes, Bbq & grill |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Balsamic vinegar |
| 2 |
tb |
Molasses |
| 1 |
ts |
Dried thyme |
| 1 |
ts |
Vegetable oil |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 4 |
|
Beef tenderloin steaks; 4 ounces each, about 1 inch thick |
| 3 |
lg |
Shallots; peeled and halved lengthwise |
| 1 |
lg |
Red bell pepper; seeded and quartered, about 8 ounces |
|
|
Cooking spray |
| 4 |
ts |
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 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; 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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