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Italian Pepper Steak

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.

4 ServingsPrep/Total Time: 25 min.

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

2 of 2

Italian Pepper Steak (continued)

Directions (continued)

145°; medium, 160°; well-done, 170°). Let stand for 5
minutes before slicing; serve with vegetable mixture. Yield: 4
servings.

Nutrition Facts: 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.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.