Seared Strip Steaks with Peppers and Rosemary

ACTIVE TIME: 40 min. TOTAL TIME: 1 hr. SERVES: 6

Our steak is dressed with a sauce that’s made easy right in the pan; for a gourmet upgrade, stir in a bit of Dijon mustard just before adding the butter

6 (8 oz.) boneless beef strip steaks 1 Tbs. oil

3 red and/or green bell peppers,

cut into 2"x 1⁄2" strips

1 clove garlic, minced

1⁄2 cup dry red wine

1⁄2 cup low-sodium beef broth 1 tsp. cornstarch

2 Tbs. butter

1 tsp. chopped fresh rosemary

1 Season steaks with 1⁄4 tsp. salt and 1⁄4 tsp. pepper. In large skillet, heat oil over medium-high heat. In batches, cook steaks, flipping once, about 3 min. per side for medium-rare or until desired doneness. Transfer to platter; tent with foil to keep warm.

2 In same skillet over medium heat, cook bell peppers, stirring occasionally, until tender, about 10 min. Stir in garlic; cook, stirring, until fragrant, about 30 sec., then transfer to platter.

3 In same skillet over medium-high heat, add red wine; cook, stirring occasionally and scraping up bits from bottom of pan, until reduced by half, about 3 min. Add beef broth; cook, stirring occasionally, until reduced by half, about 4 min. Stir together cornstarch and 1 tsp. water; add to skillet. Cook, stirring occasionally, until thickened, about 2 min. Remove from heat. Add butter and chopped fresh rosemary; swirl skillet until butter melts. Pour pan sauce over steaks.

Per serving: Cal. 533 Pro. 42g Carb. 5g Fiber 1g Sug. 3g Chol. 171mg Sod. 244mg Total fat: 37g Sat. 15g Trans. 0g