Rosemary Beef with Sweet Pepper Relish
- 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.
- Combine remaining oil, rosemary, and garlic. Trim fat from steaks. Rub steaks with rosemary mixture. Spread one side of the steaks with horseradish.
- 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
Make it a meal with spinach-orange salad and whole wheat rolls.
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.