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

1. Season steak on both sides with salt and pepper.
2. 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.
3. 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.

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