Top peppered steak with multicolored sweet
peppers. Make a single steak into two meals. Slice the leftovers
for tomorrow's sandwiches or to toss in a green salad.
Pepper of a Steak
- 4 (3/4-pound) beef top loin steaks, cut
1-inch thick
1/2 of a medium red sweet pepper, cut into thin strips
1/2 of a medium yellow sweet pepper, cut into thin strips
1/2 of a medium green sweet pepper, cut into thin strips
2 tablespoons butter or vegetable oil
1 (0.6 ounce) envelope au jus gravy mix
- Press cracked pepper into one side of
each steak, using about 1/2 teaspoon pepper per steak.
- Place steaks on the unheated rack of a
broiler pan. Broil 3 to 4-inches from the heat to desired doneness,
turning once. (Allow 10 to 12 minutes for medium-rare; 12 to
15 minutes for medium.)
- Meanwhile, in a medium skillet, cook pepper
strips in butter or cooking oil until tender, but not brown.
Prepare gravy according to package directions. To serve, top
steaks with pepper strips and gravy.
Makes 8 servings.
Nutritional facts per serving: calories:
352, total fat: 24g, saturated fat: 11g, cholesterol: 110mg,
sodium: 181mg, carbohydrate: 2g, fiber: 1g, protein: 32g
Dietary Exchanges: 1 1/2 vegetable, 4 1/2
lean meat, 3 1/2 fat.
Recipe provided by Better
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and Family Network for the best of cooking,
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and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
