GRILLED STEAK with ROAST PEPPER DRESSING

GRILLED STEAK with ROAST PEPPER DRESSING
4 pts.
4 servings

1 lb. lean beef round, use top round cut,
sliced ¾-inch thick
½ cup fat-free Italian salad dressing, or fat-free vinegar
2 large sweet red peppers
1 small garlic clove, chopped
1 tsp. capers
1 medium shallot, chopped
1 tbsp. fresh basil, chopped
2 tbsp. fat-free Italian salad dressing, or fat-free vinaigrette dressing
1/8 tsp. salt
¼ tsp. black pepper
1 spray cooking spray

Place steak in a shallow bowl, cutting in half if necessary to fit in one layer; pour on ½ cup of dressing over steak. Cover bowl with plastic wrap and refrigerate 4-8 hours, basting occasionally.

Meanwhile, prepare roast pepper dressing. Place whole peppers on top of gas stove over open flame (or place over hot grill). Char peppers on all sides using a long handle-fork to turn, about 5 minute’s total; remove from heat. Place peppers in a plastic or paper bag, seal shut and set-aside for 1 hour. Remove peppers from bag and scrape off skin with a paring knife; core pepper and cut into chunks.

Place peppers, garlic, capers, shallots, basil, 2 tsp. salad dressing, salt and black pepper in a blender; puree.

Off heat, coat grid of grill with cooking spray, place grid on grill and heat.

To cook steak, drain off and discard dressing-marinade. Pat steak with paper towels to remove excess moisture. Grill until browned outside and medium-rare inside, about 3 to 5 minutes per side or longer for desired doneness; remove from grill immediately.