2 medium yellow and/or red bell pepper, seeded and finely diced
1 small yellow onion, finely diced
2 Tbsp. finely chopped lemon pulp
1 tsp. grated lemon peel
3 Tbsp. finely chopped fresh parsley
1/4 tsp. salt
1/8 tsp. fresh ground black pepper
5 Tbsp. Bertolli® Extra Virgin Olive Oil
1 clove garlic, crushed
2 boneless beef sirloin strips or rib eye steaks, 1 inch thick (about 1-1/4 lbs.)
Directions
For vegetable salsa, in medium bowl, combine zucchini, yellow pepper, onion, lemon pulp, lemon peel, parsley, salt, black pepper and 3 tablespoons Olive Oil; set aside.
In 12-inch nonstick skillet, heat remaining 2 tablespoons Olive Oil with garlic over medium-high heat, stirring occasionally, 1 minute or until lightly golden; remove garlic from skillet.
Season steaks, if desired, with salt and ground black pepper. In same skillet, cook steaks 4 minutes or until desired doneness, turning once. Let steaks stand 5 minutes, then slice and serve with vegetable salsa.
COOKING TIP: For a more flavorful vegetable salsa, make at least 3 hours ahead.
