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Pan-Fried Sirloins With Pepperonata

Serve Pan-fried Sirloins With Pepperonata with oven-baked steak fries and iceberg wedges with ranch dressing.

Makes 4 servings

• 1 tablespoon olive oil (divided use)
• 1 medium yellow bell pepper (for about 1 cup chopped)
• 1 medium orange bell pepper (for about 1 cup chopped)
• 1 medium red bell pepper (for about 1 cup chopped)
• 1 large onion (for about 1 cup chopped)
• 1 can (14 ounces) chopped tomatoes seasoned with basil, vinegar and oil (see note)
• 2 bay leaves
• 2 tablespoons light brown sugar
• Salt and pepper, to taste
• 4 medium-thick sirloin steaks (6 ounces each), trimmed of excess fat

Heat half of the oil in a 4 1/2-quart Dutch oven or soup pot over medium heat. Seed and coarsely chop each of the peppers, adding them to the pot as you chop. Peel and coarsely chop the onion, adding it to the pot as you chop. Add the tomatoes with their juices, bay leaves and brown sugar. Stir well to mix. Cover and cook, stirring occasionally, for 10 minutes, or until vegetables are tender (but not mushy).

While the vegetables are cooking, heat the remaining oil in a 12-inch extra-deep skillet on medium-high heat. (An extra-deep skillet allows you to cook all four steaks at one time owing to a larger surface area. If you don't have one, use two smaller skillets or cook the steaks in batches.)

Lightly salt and pepper both sides of each steak and place them in the hot oil. Cook on each side, turning just once, about 4 minutes (for medium) or until desired doneness.

Place the steaks on a serving plate. Remove and discard the bay leaves from the pepper mixture (Pepperonata) and stir well. Top each steak with 1/4 cup of Pepperonata. (Store extra Pepperonata in an airtight container in the refrigerator for up to five days. The pepper sauce is delicious on baked potatoes, grilled chicken, fish, pork or sprinkled cold over salads.) Serve immediately.

Note: For testing purposes, we used Hunts chopped tomatoes with vinegar, oil and basil. If you can't find this product, use a can of plain chopped tomatoes, 2 teaspoons balsamic vinegar and 1/2 teaspoon dried basil.

Start to finish: 20 minutes

Per serving: 427 calories (63 percent from fat), 30 g fat (11 g saturated), 114 mg cholesterol, 33 g protein, 5 g carbohydrates, 1 g dietary fiber, 215 mg sodium.

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