Serves 4
1 lb boneless beef sirloin or other grilling steak
1 tbsp butter
2 cloves garlic, minced
1 each sweet red pepper, yellow and green pepper, thinly sliced
½ tsp dried thyme or rosemary
2 tbsp all purpose flour
1 ½ cups milk
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
Salt and pepper
Sprinkle steak with ¼ tsp each of salt and pepper. In large skillet, melt butter over med-high heat; brown steak on both sides (about 2 minutes each side). Transfer to plate.
Reduce heat to medium; add garlic, peppers and thyme to skillet. Cook, stirring often for about 5 minutes or until soft. Whisk flour into milk; whisk in mustard and Worcestershire sauce.
Gradually stir in milk mixture into skillet, scraping up any brown bits stuck to the pan.
Simmer, stirring often, for about 5 minutes or until slightly thickened. Return steak and accumulated juices to pan. Simmer, turning steak once for 5 to 10 minutes or until steak is desired doneness.
Transfer steak to cutting board; let rest for 5 minutes. Season sauce to taste with salt and pepper.
Slice steak thinly across the grain and serve with sauce.