Grilled Steak w/ Red Pepper Sauce

Grilled Steak with Red Pepper Sauce Recipe
4 (4 ounce) beef top sirloin steak
1/2 cup commercially prepared fat-free Italian dressing
1/2 cup red wine vinegar4 medium sweet red bell peppers, divided
1/3 cup chopped green onions
1/4 cup water
1/4 cup dry white wine
3/4 teaspoon beef flavored bouillon granules
Nonstick cooking spray

Procedure
Trim fat from steaks. Pour Italian dressing and vinegar over steaks in a large resealable plastic bag. Refrigerate at least 1 hour, turning occasionally. Remove steaks from bag and discard marinade.
Slice bell peppers in half and remove seeds. Slice one bell pepper into thin strips and set aside. Chop the remaining bell peppers and combine with the next 4 ingredients in a nonstick skillet. Bring to boil, cover and reduce heat and simmer for 15 minutes or until most liquid is absorbed. Remove from heat and allow to cool. Place sauteed pepper mixture in a blender or food processor and process until smooth.
Grill steaks to desired doneness. Saute remaining pepper strips in a skillet with nonstick cooking spray. Remove pepper strips and reheat pepper sauce. Pour sauce over pepper strips and steaks before serving.

Makes 4 Servings Serving Size: 4 ounces meat and 4 ounces sauce

cheese-stuffed sausage balls with tomato-basil sauce

From Racheal Ray:

1 tub bocconcini, bite size fresh mozzarella in water
2 pounds Italian hot or sweet fresh chicken, turkey or pork sausage, bulk if available
1 (28-ounce) can San Marzano tomatoes
container of prepared basil pesto

On hand: Extra-virgin olive oil, for liberal drizzling, 4 to 5 tablespoons total
preheat oven 400degrees

Remove 12 pieces of bite sized mozzarella from the water and set on work surface. Remove sausages from casings, if bulk not available, and place in a bowl. Combine the meat into a single mound then score it into 4 sections. Each section will yield 3 large sausage meatballs. To form each ball, take a handful of meat and wrap it around a piece of mozzarella. Roll 12 balls. Wash up. Coat balls with a drizzle of olive oil. Bake 18 to 20 minutes until cooked through and evenly browned.

Basil tomato sauce : add tomatoes to a small pot or skillet, mash with a potato masher and season with salt and pepper. Heat over medium heat then simmer to reduce about 8 to 10 minutes.
Turn the heat off the tomatoes and stir in 1/2 cup prepared pesto.

Serve three cheese-stuffed sausage balls with tomato-basil sauce on top or underneath.

NOTES:
I was kinda thinking I would add some more spices to the sausage - it seemed a little bland...or ...get a better sausage next time..lol ..and the tomatoe and pesto was a bit tangy... but if you like that -then it's good... I usually tone down the tomatoes with something sweet...sugar, carrots, mint...to get some of the acid out of it... thats just me...