Recipe - Grilled Pepper Steak Sandwiches

1/3 cup Balsamic vinegar
2 tablespoon Molasses
1 teaspoon Dried thyme
1 teaspoon Vegetable oil
One fourth teaspoon Salt
One fourth teaspoon 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 teaspoon Coarsely ground pepper
Thyme sprigs; optional

1. Combine first 10 ingredients in a large ziptop 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 mediumhigh heat until
hot. Add shallots and bell peppers; cook 3 minutes on each side or until
crisptender. 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
mediumhigh 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 One half 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.

WW5 points.

Recipe by: Cooking Light, Jan/Feb 1998

Posted to MCRecipe Digest V1 #1053 by Gail Shermeyer 4paws@netrax.net on
Jan 25, 1998