Italian Pepper Steak Recipe
Italian Pepper Steak Recipe photo by Taste of Home

Italian Pepper Steak Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Italian Pepper Steak in Taste of Home June/July 2004, p22

Nutritional 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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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