Grilled Pepper Steak with Bell Pepper Salsa
| Yield: | 4 Servings |
| Categories: | Beef, Main Dishes, Grilling |
| 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 |
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