1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
Season steak, if desired, with salt and ground black pepper. Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat and cook steak until desired doneness, turning once. Remove steak and keep warm.
Heat remaining 1 tablespoon olive oil in same skillet over medium heat and cook red peppers, onion and garlic 8 minutes or until vegetables are tender. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer 4 minutes or until sauce is heated through. Serve over steak.