Italian Pepper Steak Recipe

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

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

3 ounce-weight: 244 calories, 10g fat (3g saturated fat), 67mg cholesterol, 500mg sodium, 12g carbohydrate (0 sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

  • 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
  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

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