Italian Pepper Steak Recipe

Italian Pepper Steak Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Thin tender strips of sirloin steak are served with sauteed sweet peppers and onion in this pleasing entree from the kitchen of Nancy Saffield, a field editor from Pasadena, Maryland. Sometimes I serve this steak with steamed sugar snap peas and a light Caesar salad," she says.

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Italian Pepper Steak Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Italian Pepper Steak Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

1 teaspoon Italian seasoning, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 pound beef top sirloin steak, trimmed
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1 medium onion, julienned
6 garlic cloves, peeled and thinly sliced
1 tablespoon olive oil
1 can (14-1/2 ounces) diced tomatoes, drained
1 teaspoon balsamic vinegar

Directions

In a small bowl, combine 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Rub mixture over both sides of steak; set aside.
In a large nonstick skillet, saute the peppers, onion and garlic in oil until vegetables are crisp-tender. Stir in the tomatoes and remaining Italian seasoning, salt and pepper. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Stir in vinegar; keep warm.
Place steak on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 4-8 minutes on each side or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing; serve with vegetable mixture. Yield: 4 servings.

Nutritional Analysis: One serving (3 ounces cooked beef with 1/2 cup vegetables) equals 244 calories, 10 g fat (3 g saturated fat), 67 mg cholesterol, 500 mg sodium, 12 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

Originally published as Italian Pepper Steak in Taste of Home June/July 2004, p22