Grilled Pepper Steak With Bell Pepper Salsa

Ingredients

• 0.3 cup balsamic vinegar 
• 16 ounce beef tenderloin steaks ()
• 0.3 teaspoon pepper black
• 1 teaspoon thyme leaves dried
• 4 teaspoons coarsely ground pepper 
• 2 tablespoons blackstrap molasses 
• 8 ounces bell pepper red seeded quartered
• 0.3 teaspoon salt 
• 3 large shallots peeled halved lengthwise
• 1 teaspoon vegetable oil 
• 8 ounces bell pepper yellow seeded quartered

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• ziploc bags
• grill pan

Directions

1. Combine first 10 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
2. Remove steaks and vegetables from bag, reserving marinade.
3. Place reserved marinade in a small saucepan; bring to a boil. Cook until reduced to 3 tablespoons (about 2 minutes).
4. Place a grill pan coated with cooking spray over medium-high heat until hot.
5. 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.
6. Press 1 teaspoon coarsely ground pepper onto 1 side of each steak. Wipe pan clean with paper towels; recoat with cooking spray.
7. Place pan over medium-high heat until hot.
8. Add steaks, peppered sides down; cook 3 minutes on each side or until desired degree of doneness.
9. Add bell pepper salsa; cook until thoroughly heated.
10. Garnish with thyme sprigs, if desired.