Steak Tagliata With Peppers And Zucchini

3 tbsp extra virgin olive oil
1 clove garlic, minced
1 small yellow onion, diced
2 medium zucchini, diced
1 yellow and 1 red bell pepper, seeded and diced
2 tbsp finely chopped lemon pulp
1 tsp lemon peel
3-4 tbsp finely chopped fresh parsley
1/4 tsp salt
1/8 tsp black pepper
1 pound boneless sirloin or rib eye steaks, 1 inch thick

In 12-inch nonstick skillet, heat 3 tbsp olive oil over medium heat. Saute garlic for 30 seconds, then add onions. Saute another 5 minutes until onions begin to soften. Add zucchini and peppers and cook, stirring occasionally, until vegetables are softened, but still a little crisp (about 10 minutes).

Add lemon pulp, lemon peel, parsley, salt, and black pepper and transfer to a bowl. Cover bowl to keep vegetable warm.

Season steaks, if desired, with salt and pepper. In same skillet, cook steak 4-8 minutes or until desired doneness, turning once. Let steaks stand 5 minutes then slice and serve with vegetable salsa.

Number of Servings: 4

Recipe submitted by SparkPeople user LOPPER.