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Categories:
olive oil sweet red pepper sweet yellow pepper zucchini salt black pepper beef broth red wine vinegar
Viewed: 37 - Published at: 2 years agoIngredients
- 2 Tbsp. olive oil
- 4 boneless rib eye steaks (1/2-inch thick)
- 1 medium sweet red pepper, cored, seeded and cut into 1-inch pieces
- 1 medium sweet yellow pepper, cored, seeded and cut into 1-inch pieces.
- 1 medium size zucchini, cut lengthwise in half, then crosswise to 1/4-inch thick slices
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 c. beef broth
- 4 tsp. red wine vinegar
Method
- Heat 1 1/2 teaspoons olive oil in large skillet over medium-high heat.
- Add half the steaks.
- Cook until brown on both sides, about 4 minutes for medium-rare or until desired doneness. Remove steak to platter; keep warm.
- Repeat with remaining steaks.
