Pan-Roasted Sirloin With Onions And Peppers

• 2 lbs sirloin steaks
• 2 teaspoons fresh coarse ground black pepper
• salt
• 3 tablespoons olive oil
• 2 onions, cut into wedges
• 1 green bell pepper, seeded and sliced
• 1 red bell pepper, seeded and sliced
• 1 yellow bell pepper, seeded and sliced
• 2 cloves garlic, chopped
• 1 teaspoon dried basil
• 1 tablespoon balsamic vinegar

1. Rub steak with ground pepper and season with 1/4 teaspoon salt.
2. Heat a large, heavy skillet (I use my old cast iron skillet) over medium-high heat; when hot, add 1 tablespoon of the oil, then add the steak.
3. Cook about 7 minutes per side for medium-rare; remove from skillet and place on a serving platter, cover loosely with foil and keep warm.
4. Pour off any fat from skillet and add remaining 2 tablespoons of the oil; add onions to the skillet, saute about 4 minutes, or until soft and slightly browned; add sliced peppers, garlic and basil; saute about 10 minutes, or until the peppers are soft.
5. Add balsamic vinegar and give it a few stirs.
6. Slice the steak into 1/2-inch thick, diagonal slices; dump the onion/pepper mixture on top of the steak slices and dig in.

fresh coarse ground black pepper, salt, olive oil, onions, green bell pepper, red bell pepper, yellow bell pepper, garlic, basil, balsamic vinegar

Taken from www.food.com/recipe/pan-roasted-sirloin-with-onions-and-peppers-83250 (may not work)