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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 4 |
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I was having a huge steak craving, but it's like the world was consipring against me-the restaurants nearby had both run out of beef! So I pulled this recipe from TOH and decided to resolve the issue in my own kitchen. I didn't have many leftovers, even though I was the only one eating it. And I got jealous glares from everyone who had to smell the heated leftovers in our small office the next day. Ingredients:
1 teaspoon italian seasoning, divided |
1/2 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
1 lb boneless beef top sirloin steak, trimmed |
1 medium sweet red pepper, julienned |
1 medium yellow sweet pepper, julienned |
1 medium onion, julienned |
6 garlic cloves, peeled and thinly sliced |
1 tablespoon olive oil |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 teaspoon balsamic vinegar |
Directions:
1. Combine 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Rub mixture over both sides of steak; set aside.
3. In large nonstick skillet, saute the peppers, onion and garlic in oil until vegetables are crisp-tender.
4. Add tomatoes and remaining Italian seasoning, salt and pepper. Stir.
5. Reduce heat; cover and simmer for 5 minutes. Remove from the heat.
6. Stir in vinegar; keep warm.
7. Place steak on a broiler pan coated with nonstick cooking spray. (I used my Calphalon hard anodized skillet.).
8. Broil 4-6 inches from the heat for 4-8 minutes on each side or until desired doneness.
9. Let stand for 5 minutes before slicing.
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