Steak with Onions and Peppers

Cuisine: American

Category: meat

Servings: 6


3 cups sliced red onions (about
2 medium)
1 cup 1/4-inch strips red bell pepper
1 large)
1 cup 1/4-inch strips green bell
pepper (about
1 large)
1 cup tomato juice
1 teaspoon grated lemon peel
1 teaspoon paprika
1 clove garlic, finely chopped
1 cup beef broth
2 tablespoons chopped fresh or
2 teaspoons dried basil leaves
2 tablespoons lemon juice
1/4 teaspoon salt
1 1-1/2-pound beef flank steak
1 teaspoon olive or vegetable oil
1/4 teaspoon pepper


Cook onions, bell peppers, tomato juice, lemon peel, paprika and garlic in 10-inch skillet over medium heat 5 minutes; reduce heat to medium-low. Stir in broth. Cover and cook about 10 minutes or until liquid has almost evaporated. Stir in basil, lemon juice and salt. Keep warm. While onions are cooking, set oven control to broil. Spray broiler pan rack with nonstick cooking spray. Trim fat from beef steak. Brush beef with oil; sprinkle with pepper. Place beef on rack in broiler pan. Broil with top 2 to 3 inches from heat about 5 minutes or until brown; turn. Broil about 5 minutes for medium doneness (160 degrees). Cut beef across grain at slanted angle into thin slices. Serve topped with onion mixture. 6 servings

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