Italian Pepper Steak

SUBMITTED BY: Nancy Saffield

"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."

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PREP TIME	15 Min
COOK TIME	10 Min
READY IN	25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 teaspoon Italian seasoning, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 pound boneless beef sirloin steak, fat trimmed
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1 medium onion, julienned
6 cloves garlic, peeled and thinly sliced
1 tablespoon olive oil
1 (14.5 ounce) can 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 nonstick 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 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Let stand for 5 minutes before slicing; serve with vegetable mixture.

FOOTNOTE

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.