Steaks with Peppers and Tomatoes
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 sirloin or rib-eye steaks 2 rashers of bacon, sliced in short strips 1 small onion, chopped
1 clove garlic, mashed 2 Tbs. olive oil 1 green pepper, sliced in
3 medium tomatoes, chopped 1 tsp. oregano 1 Tbs. fresh parsley, chopped



1 Pound the steaks lightly with a meat mallet on both sides till they are about 1/2" thick. Season them with salt and freshly ground black pepper and trim off any excess fat.
2 Heat the oil in a large frying pan on medium-high. When the oil is almost smoking, put the steaks in the pan and fry them for about 2 minutes per side or golden brown. Remove them from the pan.
3 Turn the heat down to medium. Add the bacon and fry till almost crisp. Remove any excess grease. Add the onion and fry, stirring occasionally, till almost golden. Add the peppers and garlic and cook for 5 minutes. Add the chopped tomatoes and bring to a boil. Season with salt, pepper, oregano, and parsley.
4 Put the steaks back in the pan and heat them through for about 2 minutes (for well-done meat, keep them in a few minutes longer). Serve with new potatoes.

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