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Ingredientes
- 1/3 c. Balsamic vinegar
- 2 Tbsp. Molasses
- 1 tsp Dry thyme
- 1 tsp Vegetable oil
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 4 x Beef tenderloin steaks, 4 ounces each, about 1 inch thick
- 3 lrg Shallots, peeled and halved lengthwise
- 1 lrg Red bell pepper, seeded and quartered, about 8 ounces Cooking spray
- 4 tsp Coarsely grnd pepper Thyme sprigs, optional
Direcciones
- 1. Combine first 10 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 30 min. Remove steaks and vegetables from bag, reserving marinade. Place reserved marinade in a small saucepan; bring to a boil. Cook till reduced to 3 Tbsp. (about 2 min.).
- 2. Place grill pan coated with cooking spray over medium-high heat till warm. Add in shallots and bell peppers; cook 3 min on each side or possibly till crisp-tender. Chop shallots and bell peppers; place in a small bowl. Stir in reduced marinade; set aside.
- 3. Press 1 tsp. coarsely grnd pepper onto 1 side of each steak. Wipe pan clean with paper towels; re-coat with cooking spray. Place pan over medium-high heat till warm. Add in steaks, peppered sides down; cook 3 min on each side or possibly till desired degree of doneness. Add in bell pepper salsa; cook till thoroughly heated. Garnish with thyme sprigs, if you like.
- Yield: 4 servings (serving size: 1 steak and 1/2 c. salsa).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 4 servings | |
| Calories 266 | |
| Calories from Fat 102 | 38% |
| Total Fat 11.29g | 14% |
| Saturated Fat 4.0g | 16% |
| Trans Fat 0.03g | |
| Cholesterol 76mg | 25% |
| Sodium 206mg | 9% |
| Potassium 552mg | 16% |
| Total Carbs 13.36g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 10.14g | 7% |
| Protein 25.35g | 41% |
