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This is a delicious steak dinner, done in a jiffy. Don’t be shy with the pepper! For additional interest, use a variety of peppercorns, such as white, black and pink.
Season the steaks well on both sides with salt and freshly ground pepper. In a saute pan, heat the olive oil; when hot add the peppers and onion, saute, adding a pinch of salt and pepper, until they are soft and just beginning to brown on the edges. Turn off the heat and stir in the balsamic.
Meanwhile, grill, broil or fry to steaks to your desired degree of doneness (thin steaks will cook fast). Move the steaks to warmed serving plates and top with the peppers.
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