main meals

Ingredients

	1 pound(s) lean beef round, use top round cut, sliced 3/4-inch thick
	1/2 cup(s) fat-free Italian salad dressing, or fat-free vinaigrette
	2 large sweet red pepper(s)
	1 small garlic clove(s), chopped
	1 tsp capers
	1 medium shallot(s), chopped
	1 Tbsp basil, fresh, chopped
	2 Tbsp fat-free Italian salad dressing, or fat-free vinaigrette dressing
	1/8 tsp table salt
	1/4 tsp black pepper
	1 spray(s) cooking spray

Instructions

• Place steak in a shallow bowl, cutting it in half if necessary to fit in one layer; pour 1/2 cup of dressing over steak. Cover bowl with plastic wrap and refrigerate 4 to 8 hours, basting occasionally.
  
  
• Meanwhile, prepare roast pepper dressing. Place whole peppers on top of gas stove over open flame (or place over hot grill). Char peppers on all sides using a long-handled fork to turn them, about 5 minutes total; remove from heat. Place peppers in a paper bag, seal shut and set aside for 1 hour. Remove peppers from bag and scrape off skin with a paring knife; core peppers and cut into chunks.*
  
  
• Place peppers, garlic, capers, shallot, basil, 2 tablespoons of salad dressing, salt and black pepper in a blender; purée.
  
  
• Off heat, coat grid of grill with cooking spray, place grid on grill and heat.
  
  
• To cook steak, drain off and discard dressing-marinade. Pat steak with paper towels to remove excess moisture. Grill until browned outside and medium-rare inside, flipping once, about 6 to 10 minutes or longer for desired degree of doneness.
  
  
• Remove steak from grill and let sit for a few minutes before slicing across grain into thin strips. Yields about 3 ounces of meat and 1/3 cup of roast pepper dressing per serving.

Notes

• *If you're short on time, use jarred roasted red peppers (packed in water) instead of roasting your own (could affect POINTS values).
  
  The dressing can be made up to a day in advance and kept refrigerated.