Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 well-trimmed boneless beef top loin steaks, cut 1 inch thick (about 2-1/2 pounds)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium red bell pepper
- =
Directions
1.Sprinkle both sides of beef steaks with 1/4 teaspoon each salt and pepper; press firmly into beef. Remove seeds from bell pepper, leaving pepper whole.
2.Place steaks and bell pepper on grid over medium, ash-covered coals. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally. Grill pepper 2 to 3 minutes, turning occasionally.
3.While steaks continue to cook, cut four 1/2-inch thick rings from bell pepper; set aside for garnish. Coarsely chop enough remaining pepper to make 1/4 cup; combine with salsa ingredients in small saucepan. Place pan on grid near edge of grill to heat until warm.
4.About 5 minutes before steaks are done, remove 2 tablespoons salsa from saucepan and brush on both sides of steaks. To serve, place 1 pepper ring on each steak; fill rings with warm salsa.