Servings:
Serves 4 Servings
Ingredients
- 3 (10- to 12-ounce) boneless strip steaks, 1 inch thick, trimmed
- 2 tablespoon vegetable oil
- 1 tablespoon onion, halved and sliced thin
- 1 tablespoon red bell pepper, stemmed, seeded, and sliced thin
- 1 tablespoon yellow bell pepper, stemmed, seeded, and sliced thin
- 1 tablespoon green bell pepper, stemmed, seeded, and sliced thin
- 2 tablespoon garlic cloves, minced
- 1 tablespoon balsamic vinegar
Preparation
Baking Directions:
Pat steaks dry with paper towels and season with salt and pepper.
Heat 1 tablespoon oil in 12-inch skillet over medium — high heat until just smoking.
Cook steaks until well browned and meat registers 120 to 125 degrees F (for medium-rare), 3 to 5 minutes per side.
Transfer to cutting board and tent loosely with aluminum foil.
Add remaining 1 tablespoon oil, onion, and bell peppers to now-empty skillet and cook until crisp-tender, 8 to 10 minutes.
Add garlic and cook until fragrant, about 30 seconds.
Add vinegar and any accumulated steak juices and simmer to meld flavors, about 1 minute.
Season with salt and pepper to taste.
Slice steaks thin and serve with pepper mixture.
