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Grilled Steak with Red Pepper Sauce
1 (1 pound) lean boneless beef top sirloin steak
1/2 cup commercially prepared fat-free Italian dressing
1/2 cup red wine vinegar
4 medium sweet red bell peppers, divided
1/3 cup chopped green onions
1/4 cup water
2 tablespoons dry white wine
3/4 teaspoon beef flavored bouillon granules
Nonstick cooking spray
Trim fat from steak and cut into 4 equal portions. Combine Italian dressing and vinegar and pour over steaks in a large re-sealable plastic bag. Refrigerate and marinade at least 8 hours, turning occasionally. Remove steaks from bag and discard marinade.
Slice 1 bell pepper into thin strips and set aside. Seed and chop the remaining bell peppers and combine with the next 4 ingredients in a nonstick skillet. Bring to boil, cover and reduce heat and simmer for 15 minutes. Place sauteed pepper mixture in a blender or food processor and process until smooth. Strain mixture and set aside.
Grill steaks to desired doneness. Saute remaining pepper strips in a skillet with nonstick cooking spray. Remove pepper strips and reheat pepper sauce. Pour sauce over pepper strips and steaks before serving.
Makes 4 Servings
Serving Size: 4 ounces meat and 4 ounces sauce
Nutrients per serving:
Calories: 215
Total fat: 7 grams
Saturated fat: 5 grams
Cholesterol: 80 mg
Sodium: 364 mg
Carbohydrate: 8 grams
Protein: 14 grams
Dietary fiber: 2 grams
Enjoy
1 (1 pound) lean boneless beef top sirloin steak
1/2 cup commercially prepared fat-free Italian dressing
1/2 cup red wine vinegar
4 medium sweet red bell peppers, divided
1/3 cup chopped green onions
1/4 cup water
2 tablespoons dry white wine
3/4 teaspoon beef flavored bouillon granules
Nonstick cooking spray
Trim fat from steak and cut into 4 equal portions. Combine Italian dressing and vinegar and pour over steaks in a large re-sealable plastic bag. Refrigerate and marinade at least 8 hours, turning occasionally. Remove steaks from bag and discard marinade.
Slice 1 bell pepper into thin strips and set aside. Seed and chop the remaining bell peppers and combine with the next 4 ingredients in a nonstick skillet. Bring to boil, cover and reduce heat and simmer for 15 minutes. Place sauteed pepper mixture in a blender or food processor and process until smooth. Strain mixture and set aside.
Grill steaks to desired doneness. Saute remaining pepper strips in a skillet with nonstick cooking spray. Remove pepper strips and reheat pepper sauce. Pour sauce over pepper strips and steaks before serving.
Makes 4 Servings
Serving Size: 4 ounces meat and 4 ounces sauce
Nutrients per serving:
Calories: 215
Total fat: 7 grams
Saturated fat: 5 grams
Cholesterol: 80 mg
Sodium: 364 mg
Carbohydrate: 8 grams
Protein: 14 grams
Dietary fiber: 2 grams
Enjoy
