Steak With Sweet Pepper Sauce

Categories: Beef

2 medium green and/or red sweet peppers, cut into thin strips
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 tablespoon cooking oil
1 pound beef ribeye steak, cut 1/2 to 3/4 inch thick, or 1 pound beef top sirloin steak, cut 1/2 to 3/4 inch thick
salt
black pepper
1/2 cup beef broth
1 tablespoon snipped fresh oregano or basil (or 1 teaspoon dried oregano or basil, crushed)
1 cup chopped, seeded tomatoes (2 medium)
hpt cooked rice (optional)

in a large skillet cook sweet peppers, onion, and garlic in hot oil about 4 minutes or until vegetables are crisp-tender
remove vegetables from skillet with a slotted spoon
season meat with salt and pepper
place meat in the skillet (add more oil if necessary)
cook over medium-high heat about 4 minutes on each side or until desired doneness (145°F for medium rare to 160°f for medium)
transfer the meat to a serving plate, reserving drippings in the skillet
keep warm
for sauce, carefully add beef broth and oregano (or basil) to reserved drippings
bring to boiling
boil gently, uncovered, over medium heat for 2 to 3 minutes or until broth is reduced to 1/4 cup, scraping up crusty browned bit in pan
stir in the cooked vegetables and tomatoes
heat through
spoon over meat
if desired, serve with hot cooked rice

First Made:
2007-09-19

Yield:
4 servings

Calories:
212 calories per serving