2 boneless beef loin strip steaks (8 to 10 ounces each), 1 inch thick
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 1/4 teaspoons salt, divided
3/4 teaspoon black pepper, divided
2 tablespoons olive oil
1/2 onion, cut into half-moon slices
1 green bell pepper, cut into thin strips
1 (14-ounce) can Italian-style diced tomatoes, undrained
Directions1. Season steaks on both sides with onion powder, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
2. In a large skillet over medium-high heat, heat oil. Brown steaks 2 minutes per side. Remove to a platter.
3. Add onion, green pepper, diced tomatoes, the remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper to skillet; cook 5 minutes.
4. Return steaks to skillet with vegetables, and cook 7 to 10 more minutes or to desired doneness, turning halfway through the cooking. To serve; spoon sauce and vegetables onto a plate and top with sliced steak.