Categories: Stews, chili, chowders
Ingredients
- 1 Lb. flank steak
- Coarse salt and ground black pepper to taste
- 1 Tbsp. olive oil, divided use
- 1 Lbs. small white mushrooms, cut in half
- 1 large yellow, orange or red bell pepper,
- cut in 1 inch chunks
- 1 medium zucchini, haled lengthwise, sliced
- 1-inch thick
- 2 cloves garlic, thinly sliced
- 1 (14 1/2 oz.) can no-salt-added diced
- tomatoes with basil, garlic and oregano,
- lightly drained
Directions
- Season steak on both sides with salt and pepper.
- In a large, heavy skillet, heat 1 1/2 teaspoons oil over medium-high. Add steak; cook 3 to 5 minutes per side or until well-browned on both sides and internal temperature is 145 degrees. Remove to cutting board; let stand 3 minutes.
- Heat remaining oil in same skillet. Add mushrooms, bell pepper, zucchini and garlic; cook and stir 3 minutes or until mushrooms begin to release their juices. Stir in tomatoes and cook 5 minutes or until mushrooms are tender. On cutting board, slice steak thinly across grain and then in half; stir into vegetable mixture along with juices from board. Serve immediately.