Grilled Steak with Red Pepper Sauce Recipe

4 (4 ounce) 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
1/4 cup 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 resealable plastic bag. Refrigerate and marinade at least 1 hour, turning occasionally. Remove steaks from bag and discard marinade.

Slice bell peppers in half and remove seeds. Slice one bell pepper into thin strips and set aside. 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 or until most liquid is absorbed. Remove from heat and allow to cool. Place sauteed pepper mixture in a blender or food processor and process until smooth.

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:	204
Total fat:	5 grams (23% of calories)
Saturated fat:	2 grams
Cholesterol:	66 mg
Sodium:	313 mg
Carbohydrate:	14 grams (29% of calories)
Protein:	24 grams (49% of calories)
Dietary fiber:	3 grams