Steak with Sweet Pepper Sauce
2 medium green and/or red sweet peppers, cut into thin strips
½ cup chopped onion (1 medium)
2 cloves garlic, minced
1 tablespoon cooking oil
1 pound beef ribeye steak, cut ½ to ¾ inch thick, or 1 pound beef top sirloin steak, cut ½ to ¾ inch thick
½ cup beef broth
1 tablespoon snipped fresh oregano or basil or
1 teaspoon dried oregano or basil, crushed
1 cup chopped, seeded tomatoes (2 medium)
1. In a large skillet cook sweet peppers, onion, and garlic in hot oil about 4 minutes or until vegetables are crisp-tender. Remove vegetables from skillet with a slotted spoon.
2. Season meat with salt and pepper. Place meat in the skillet. (Add more oil, if necessary.) Cook over medium-high heat about 4 minutes on each side or until desired doneness (145°F for medium rare to 160°F for medium). Transfer the meat to a serving platter, reserving drippings in the skil-let. Keep warm.
3. For sauce, carefully add beef broth and oregano to reserved drippings. Bring to boiling. Boil gently, uncovered, over medium heat for 2 to 3 minutes or until broth is reduced to ¼ cup, scraping up crusty browned bits in pan. Stir in the cooked vegetables and tomatoes. Heat through. Spoon over meat. If desired, serve with hot cooked rice.