4boneless beef chuck top blade steaks (about 1 lb.), cut 1/2-inch thick,
*McCormick's® Garlic Salt and Ground Black Pepper,
1medium onion, sliced,
1/2red bell pepper,
1/2green bell pepper,
2tbsps.red wine vinegar,
1Season beef with garlic salt and pepper and set aside.
2Cut onion in half, then into thin slices. Cut bell peppers into thin slices.
3Heat 1 tablespoon oil in a large non-stick skillet over Medium-High heat. Cook beef 2 to 2 1/2 minutes per side. Remove to a plate and keep warm.
4Add remaining 1 tablespoon oil to skillet; add onion, bell peppers and jalapeno. Sauté 5 to 7 minutes or until tender. Stir in vinegar and heat 1 minute. Season mixture with salt and pepper. Spoon over steaks and serve.
No Nutritional Information Available