Grilled Pepper Steak With Bell Pepper Salsa

Recipe Ingredients

1/3 cup	78ml	Balsamic vinegar
2 tablespoons	30ml	Molasses
1 teaspoon	5ml	Dried thyme
1 teaspoon	5ml	Vegetable oil
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Black pepper
4		Beef tenderloin steaks about 1 inch thick
3		Shallots (large) peeled and halved lengthwise
1		Red bell pepper (large) seeded and quartered
		Cooking spray
4 teaspoons	20ml	Coarsely ground pepper
		Thyme sprigs - optional

Recipe 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.

Source:
Cooking Light, Jan/Feb 1998

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