Pepper of a Steak
Recipe from Better Homes and Gardens

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


Pepper of a Steak

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Ingredients
  • 4  3/4-pound
    beef top loin steaks, cut 1 inch thick
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  • 1/2 of a  medium
    red sweet pepper, cut into thin strips
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  • 1/2 of a  medium
    yellow sweet pepper, cut into thin strips
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  • 1/2 of a  medium
    green sweet pepper, cut into thin strips
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  • 2  tablespoons
    butter or cooking oil
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  • 1  0.6 ounce envelope
    au jus gravy mix
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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. Makes 8 servings.

Dietary Exchanges
1-1/2 vegetable, 4-1/2 lean meat, 3-1/2 fat.
Nutrition information
Calories 352, Total Fat 24 g, Saturated Fat 11 g, Cholesterol 110 mg, Sodium 181 mg, Carbohydrate 2 g, Fiber 1 g, Protein 32 g. Percent Daily Values are based on a 2,000 calorie diet
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