Strip Steak with Mushrooms and Peppers

• From: The Pump Energy Food Cookbook

Ingredients

• 10 oz white or cremini mushrooms, sliced (5 to 6 cups)

• 1/2 large red bell pepper, coarsely chopped

• 1/2 large yellow onion, coarsely chopped

• 3 Tbs balsamic vinegar

• 1 Tbs olive oil

• 1 1/2 to 2 lbs strip steak, about 1 1/2 inches thick

• 1 Tbs fresh chopped rosemary leaves

• 1 tsp freshly ground black pepper

• sea salt, optional

This is a good example of how to enjoy steak healthfully. It's suggestive of a typical dish of steak with peppers and onions you might eat at a restaurant but without the grease. We toss the vegetables with mushrooms for extra moisture, juiciness, and flavor. The number of veggies with the steak works out to a balanced, tasty meal.

Directions

• Preheat the oven to 350°F.
• In a large bowl, toss the mushrooms, pepper, and onion with the vinegar and olive oil. Spread the vegetables in a shallow baking pan and roast for 25 to 30 minutes, depending on how well done you like vegetables.
• Use a spatula to scrape the vegetables from the pan. Transfer to a plate and cover with aluminum foil to keep warm.
• Meanwhile, preheat the broiler.
• Season the steak on both sides with rosemary and pepper. Lay in a broiler pan and broil 5 to 6 inches from the heat for 5 to 7 minutes. Turn and broil for 5 to 6 minutes longer for medium rare, or until done to the degree of doneness desired.
• Season the steak with pepper and with salt, if desired.
• Let the steak rest for about 5 minutes. Slice and serve topped with the mushroom mixture.