Pepper of a Steak

Extend one steak to make two meals and to save time. Slice leftover steak for sandwiches or to toss in a salad.

Ingredients
  • 4 pounds beef top loin steaks, cut 1 inch thick
  • 1/2 of a medium red sweet pepper, cut into thin strips
  • 1/2 of a medium yellow sweet pepper, cut into thin strips
  • 1/2 of a medium green sweet pepper, cut into thin strips
  • 2 tablespoons butter or cooking oil
  • 1 0.6 ounce envelope au jus gravy mix
Directions
1. 
Press cracked pepper into one side of each steak, using about 1/2 teaspoon pepper per steak.
2. 
Place steaks on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat to desired doneness, turning once. (Allow 10 to 12 minutes for medium-rare; 12 to 15 minutes for medium.)
3. 
Meanwhile, in a medium skillet, cook pepper strips in butter or cooking oil until tender, but not brown. Prepare gravy according to package directions. To serve, top steaks with pepper strips and gravy.

Note

  • Dietary Exchanges:

    1-1/2 vegetable, 4-1/2 lean meat, 3-1/2 fat.

nutrition information

Per Serving: cal. (kcal) 352, Fat, total (g) 24, chol. (mg) 110, sat. fat (g) 11, carb. (g) 2, fiber (g) 1, pro. (g) 32, sodium (mg) 181, Percent Daily Values are based on a 2,000 calorie diet
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