Steak Pizziola

• 12 teaspoon kosher salt
• 12 teaspoon fresh ground pepper
• 1 lb New York strip steak
• 2 teaspoons olive oil, divided
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 12 medium onion, chopped
• 2 medium garlic cloves, minced
• 5 medium roma tomatoes, seeded and finely chopped (about 15 oz)
• 4 ounces sliced fresh mushrooms
• 23 cup nonfat beef broth
• 1 teaspoon crushed red pepper flakes
• 13 cup chopped fresh basil

1. Coat a nonstick skillet with cooking spray.
2. Sprinkle salt and pepper over steaks; rub with 1 teaspoon oil.
3. Brown steaks over high heat, flipping once, about 5 minutes.
4. Remove from skillet; cover loosely with foil.
5. Heat remaining oil in same skillet over medium heat.
6. Saute peppers, onion and garlic until tender, about 5 minutes.
7. Add tomatoes, mushrooms, broth and red pepper flakes; bring to a boil.
8. Reduce heat to low; simmer 5 minutes.
9. Add steaks back to skillet and cook 5 minutes or until desired degree of doneness; stir in basil and serve immediately.

kosher salt, ground pepper, new, olive oil, red bell pepper, yellow bell pepper, onion, garlic, roma tomatoes, mushrooms, nonfat beef broth, red pepper, fresh basil

Taken from www.food.com/recipe/steak-pizziola-423437 (may not work)