Woman's World

Peppercorn Steaks

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Our zesty shortcut pan sauce adds extra mmm

1 Tbs. olive oil

1 pepper, cut into 1"

chunks

1 small red onion, sliced 2 cups grape tomatoes,

halved

1⁄ tsp. salt

2

4 bone-in beef strip steaks

(4 lbs.)

2 Tbs. Dijon mustard

2 Tbs. Montreal steak seasoning 1⁄ cup red wine or beef 2 broth

1 (1 oz.) pkg. peppercorn

sauce mix

In large nonstick skillet, heat oil over medium heat. Add pepper and onion; cook until almost tender, 10 min. Add tomatoes and salt; cook, stirring, until starting to soften, 2–3 min. Remove; keep warm.

Coat steaks with mustard and seasoning. Coat skillet with cooking spray; heat over medium-high heat. In batches, cook steaks, turning once, 4–5 min. per side for medium-rare. Remove. Add wine, 1⁄ cup 2 water and sauce mix to skillet. Simmer until thick, 1–2 min.

Servings: 8. Active time: 35 min. Total time: 35 min. Calories: 515 Protein: 44g Fat: 34g (13g sat.) Chol.: 167mg Carbs.: 5g Sodium: 1,066mg Fiber: 0g Sugar: 1g

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