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Grilled Pepper Steak With Bell Pepper Salsa

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Ingredients

1/3 cup balsamic vinegar

2 tablespoons molasses

1 teaspoon dried thyme

1 teaspoon vegetable oil

1/4 teaspoon salt

1/4 teaspoon black pepper

4 (4-ounce) beef tenderloin steaks (about 1 inch thick)

3 large shallots, peeled and halved lengthwise

1 large red bell pepper, seeded and quartered (about 8 ounces)

1 large yellow bell pepper, seeded and quartered (about 8 ounces)

cooking spray

4 teaspoons coarsely ground pepper

thyme sprigs (optional)

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