Steak and sweet pepper sauté

 

              An easy dinner main dish for every day or special enough for company.

Makes 4 servings

• 2 teaspoons olive oil
• 4 boneless rib eye steaks, each ½ inch thick (about 1½ pounds)
• 1 medium-size sweet red pepper, cored, seeded and cut into 1-inch pieces
• 1 medium-size sweet yellow pepper, cored, seeded and cut into1-inch pieces
• 1 medium-size zucchini, cut lengthise in half, then crosswise into ¼-inch-thick slices
• 1 teaspoon salt
• ½ teaspoon cracked black pepper
• ¼ cup beef broth
• 4 teaspoons balsamic vinegar or red wine vinegar

1. Heat 1½ teaspoons oil in large skillet over medium-high heat.
2. Add half the steaks ; cook until browned on both sides, about 4 minutes for medium-rare or until desired doneness, remove steaks to platter, keep warm and repeat with remaining steaks.
3. Add remaining ½ teaspoon oil to skillet.
4. Add peppers, zucchini, salt and cracked black pepper ; cook, stirring frequently, 5 minutes.
5. Add broth and balsamic vinegar ; bring to boiling, stirring up any browned bits from bottom of skillet.
6. Pour sauce over steaks and serve.

BON APPÉTIT