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.

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  • 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
Press cracked pepper into one side of each steak, using about 1/2 teaspoon pepper per steak.
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.)
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.


  • 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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