1. Combine first 10 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Remove steaks and vegetables from bag, reserving marinade. Place reserved marinade in a small saucepan; bring to a boil. Cook until reduced to 3 tablespoons (about 2 minutes.). 2. Place grill pan coated with cooking spray over medium-high heat until hot. 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. 3. Press 1 teaspoon coarsely ground pepper onto 1 side of each steak. Wipe pan clean with paper towels; re-coat with cooking spray. Place pan over medium-high heat until hot. Add steaks, peppered sides down; cook 3 minutes on each side or until desired degree of doneness. Add bell pepper salsa; cook until thoroughly heated. Garnish with thyme sprigs, if desired. Yield: 4 servings (serving size: 1 steak and 1/2 cup salsa). Calories 245 (36% from fat0: fat 9.7g (sat 3.4g, mono 3.5g, poly 1.1g); protein 25.2g; carbohydrate 14.6g; fiber 2.1g; cholesterol 71mg; iron 5.9mg; sodium 209mg; calcium 51mg. WW-5 points. Recipe by: Cooking Light, Jan/Feb 1998 Posted to MC-Recipe Digest V1 #1053 by Gail Shermeyer <firstname.lastname@example.org> on Jan 25, 1998
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 4|
|Calories from Fat: 279 (59%)|
|Amt Per Serving||% DV|
|Total Fat 31g||41 %|
|Saturated Fat 12.1g||61 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 108.2mg||33 %|
|Sodium 91.9mg||3 %|
|Potassium 779mg||20 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 12.1g|
|Protein 33.5g||48 %|
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Calories per serving: 473
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