Italian Pepper Steak Name: Crystal Veillette Base: Ft Campbell, KY Recipe: 1 teaspoon Italian seasoning, divided 1/2 teaspoon salt, divided 1/2 teaspoon pepper, divided 1 pound boneless beef sirloin steak, trimmed 1 medium sweet red pepper, julienned 1 medium sweet yellow pepper, julienned 1 medium onion, julienned 6 garlic cloves, peeled and thinly sliced 1 tablespoon olive oil 1 can (14-1/2 ounces) diced tomatoes, drained 1 teaspoon balsamic vinegar In a small bowl, combine 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Rub mixture over both sides of steak; set aside. In a large nonstick skillet, saute the peppers, onion and garlic in oil until vegetables are crisp-tender. Stir in the tomatoes and remaining Italian seasoning, salt and pepper. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Stir in vinegar; keep warm. Place steak on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 4-8 minutes on each side or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing; serve with vegetable mixture. Yield: 4 servings