Pepper of a Steak
Top loin peppered steaks served 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.
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 ground black 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 Information Per Serving (1/8 of recipe): 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 and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.