Photo of Grilled Alberta Steak with Roasted Pepper Dressing by WW

Grilled Alberta Steak with Roasted Pepper Dressing

4
4
4
SmartPoints® value per serving
Total Time
28 min
Prep
18 min
Cook
10 min
Serves
4
Difficulty
Moderate
Our homemade roasted pepper dressing has a bit of a kick thanks to capers. It adds a zesty flavour to already flavourful Alberta beef.

Ingredients

Uncooked lean beef round

16 oz, use top round cut, sliced 3/4-inch thick

Fat-free Italian salad dressing

½ cup(s), or fat-free vinaigrette dressing

Sweet red pepper(s)

2 large

Garlic clove(s)

1 clove(s), small, chopped

Capers

1 tsp

Uncooked shallot(s)

1 medium, chopped

Basil

1 Tbsp, fresh, chopped

Fat-free Italian salad dressing

2 Tbsp, or fat-free vinaigrette dressing

Table salt

tsp

Black pepper

¼ pinch

Cooking spray

1 spray(s), (5 one-second sprays per serving)

Instructions

  1. Place steak in shallow bowl, cutting in half if necessary to fit in one layer. Pour on 1/2 cup of dressing and baste to cover steak. Cover bowl with plastic wrap and refrigerate 4 to 8 hours.
  2. 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, about 5 minutes total. Remove from heat. Place peppers in plastic or paper bag, seal shut and set aside for 1 hour. Remove peppers from bag and scrape off skin with paring knife. Core peppers, and cut into chunks.
  3. Place peppers, garlic, capers, shallot, basil, 2 tablespoons of salad dressing, salt and black pepper in blender; purée.
  4. Coat grid of grill with cooking spray, place grid on grill and heat.
  5. To cook steak, drain off dressing-marinade. Pat steak with paper towels to remove excess moisture. Grill until well browned outside and medium-rare inside, about 3 to 5 minutes per side, or longer for desired doneness. Remove from grill immediately. Cut across grain into thin strips to serve. Yields about 3 ounces of meat and 1/3 cup of roast pepper dressing per serving. (Note: The dressing came be made up to a day in advance and kept refrigerated.)