Skillet Steak with Rainbow Sweet Pepper

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.