Makes 2 servings. Difficulty
1 yellow bell pepper 1-1/2 Tablespoons chili powder Salt and freshly ground black pepper Olive oil 2 filet mignon steaks, about 1-1/2" thick 1/4 cup gf salsa 2 Tablespoons feta cheese, crumbled
Prepare a 4 burner gas grill. (If using a charcoal grill, keep coals to one side.)
Place yellow pepper directly over flames on grill. Cover grill with lid and let cook for about 4-5 minutes. Turn pepper and repeat process until all sides of pepper are blackened. Remove pepper from grill and transfer to a bowl. Wrap with plastic wrap to let pepper steam. Let sit and cool for about 10 minutes.
When cool, peel blackened skins off pepper and discard stem and seeds. Cut into 1/4" strips.
Rub both sides of steaks with chili powder. Season both sides with salt and freahly ground black peppper and spray steaks with olive oil.
Meanwhile, turn one side of gas grill off and place steaks on the "off side". Cook steaks for 5 minutes. Turn the "off side" on and the "on side" off and flip steaks over onto the new "off side". Continue to cook for another 5 minutes. Again, turn the "off side" on and the "on side" off and flip steaks over onto the new "off side". Cook for another 3-5 minutes or until steaks reach desired level of doneness.
Transfer steaks to a platter and tent with foil to keep warm. Let rest for 5-10 minutes.
To serve, spoon prepared gf salsa over steaks. Lay 4-5 slices of roasted yellow pepper on top and garnish with crumbled feta.