Rosemary Beef with Sweet Pepper Relish

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  • Makes: 4 servings
  • Prep: 22 mins
  • Grill: 8 mins

Rosemary Beef with Sweet Pepper Relish

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Directions

  1. For relish, fold a 24x18-inch piece of heavy foil in half to make a 12x18-inch rectangle. Place onion and sweet pepper in center of foil. Drizzle vinegar and 2 teaspoons of the oil over vegetables; sprinkle with black pepper. Bring up two opposite edges of foil; seal with a double fold. Fold remaining ends to completely enclose vegetables, leaving space for steam to build. Set aside.
  2. Combine remaining oil, rosemary, and garlic. Trim fat from steaks. Rub steaks with rosemary mixture. Spread one side of the steaks with horseradish.
  3. Grill steaks and relish on the rack of an uncovered grill directly over medium heat until steaks are cooked to desired doneness, turning steaks and relish once. (Allow 8 to 12 minutes for medium-rare and 12 to 15 minutes for medium doneness.) Spoon the relish over steaks. Makes 4 servings.

From the Test Kitchen

Menu Suggestion:

Make it a meal with spinach-orange salad and whole wheat rolls.

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Nutrition Facts (Rosemary Beef with Sweet Pepper Relish)

  • Per serving:
  • 198 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 65 mg chol. ,
  • 92 mg sodium ,
  • 7 g carb. ,
  • 1 g fiber ,
  • 23 g pro.
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