Grilled Steak with Peppers

(SERVES 4)

• 15 g/ ½ oz/1 tbsp low-fat spread
• 1 garlic clove, crushed
• 15 ml/1 tbsp chopped parsley
• 15 ml/1 tbsp chopped basil
• 15 ml/1 tbsp lemon juice
• Salt and freshly ground black pepper
• 4 thin fillet steaks, about 100 g/4 oz each
• 1 each of red, green, yellow and orange (bell) peppers, cut into sixths

To serve:

• Stewed Herby Mushrooms
• Mixed Salad

Melt the low-fat spread and stir in the garlic, herbs, lemon juice and a little salt and pepper. Lay the steaks and pepper on a grill (broiler) rack. Brush all over with the garlic mixture. Grill (broil), brushing and turning once, until the steaks and peppers are cooked through. If you like your streak rare, remove after about 4 minutes of cooking and keep warm while continuing to cook the peppers. Transfer to warmed plates and serve with Stewed Herby Mushrooms and Mixed Salad.