Photo of Grilled Steak with roast pepper dressing by WW

Grilled Steak with roast pepper dressing

Total Time
33 min
18 min
15 min
Serve your family this terrific, upscale grilled main course tonight. The combination of oil and vinegar packed with spices makes the Italian salad dressing an excellent tenderizer for the steak. The dressing can be made up to a day in advance and kept refrigerated. Marinate the steak in the morning and it will be ready to prepare when you return home in the late afternoon. The roasted pepper dressing gets a salty kick from capers. If you're short on time, use jarred roasted red peppers (packed in water) instead of roasting your own. Serve this steak with mixed salad greens.


Uncooked lean beef round

16 oz, use top round cut, sliced 3/4-inch thick, or 1 pound

Fat-free Italian salad dressing

½ cup(s), or fat-free vinaigrette

Sweet red pepper(s)

2 large


1 small clove(s), chopped


1 tsp

Uncooked shallot(s)

1 medium, chopped


1 Tbsp, fresh, chopped

Fat-free Italian salad dressing

2 Tbsp, or fat-free vinaigrette dressing

Table salt


Black pepper

¼ tsp

Cooking spray

1 spray(s)


  1. 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.
  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 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.*
  3. Place peppers, garlic, capers, shallot, basil, 2 tablespoons of salad dressing, salt and black pepper in a blender; purée.
  4. Off heat, coat grid of grill with cooking spray, place grid on grill and heat.
  5. 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.
  6. 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.