4 boneless beef chuck top blade steaks (about 1 lb.), cut 1/2-inch thick
* McCormick's® Garlic Salt and Ground Black Pepper
1 medium onion, sliced
1/2 red bell pepper
1/2 green bell pepper
2 tbsps. oil
2 tbsps. red wine vinegar
Season beef with garlic salt and pepper and set aside.
Cut onion in half, then into thin slices. Cut bell peppers into thin slices.
Heat 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.
Add 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
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