Sweet-Pepper Steak
A rainbow of sweet peppers tops juicy, inch-thick pepper-coated steaks in this dinner recipe.
Ingredients
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Cracked black pepper
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4 12-ounce 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
Directions
1.
Press cracked pepper into one side of each steak, using about 1/2 teaspoon pepper per steak.
2.
To broil the steaks, place steaks on the unheated rack of a broiler pan. Broil the meat 3 to 4 inches from the heat for 10 to 12 minutes for medium-rare (145 degree F) and 12 to 15 minutes for medium (160 degree F), turning meat over after half the broiling time. (Or to grill steaks, place the meat on the rack of an uncovered grill directly over medium coals.* Grill, uncovered, for 8 to 12 minutes for medium-rare (145 degree F) and 12 to 15 minutes for medium (160 degree F), turning meat over after half the grilling time.)
3.
Meanwhile, in a medium skillet, cook pepper strips in butter or cooking oil until tender, but not brown. Prepare au jus gravy mix in a saucepan according to package directions.
4.
Serve the steaks on warm plates, topped with pepper strips and some of the au jus gravy. Makes 4 servings.
Note
To test for medium heat, you should be able to hold your hand over the heat at food height for 4 seconds before having to pull away.
Nutrition information
Calories 533, Total Fat 30 g, Saturated Fat 13 g, Cholesterol 160 mg, Sodium 910 mg, Carbohydrate 4 g, Fiber 1 g, Protein 58 g. Daily Values: Vitamin A 10%, Vitamin C 67%, Calcium 5%, Iron 33%.
Percent Daily Values are based on a 2,000 calorie diet
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