1 tablespoon butter or margarine
   3 large tomatoes, peeled, seeded and chopped (2 cups)
   2 roasted red peppers*, chopped
3/4 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne
   4 boneless Elk loin steaks (4 oz. each, 3/4 to 1 inch thick

                                         4 servings

In 1-quart saucepan, melt butter over medium heat.  Add tomatoes and peppers.  Cook for 3 to 4 minutes, or until tomatoes are soft, stirring frequently.  Stir in oregano, garlic powder, paprika and cayenne.  Cook for 3 to 5 minutes, or until sauce is thickened, stirring frequently.  Set aside and keep warm.

Spray rack in broiler pan with nonstick vegetable cooking spray.  Arrange steaks on rack.  Broil with surface of steaks 4 to 5 inches from heat for 6 to 8 minutes, or until desired doneness, turning steaks over once.  Serve steaks with sauce.

* Use roasted red peppers from a jar, or roast your own.  To roast a pepper, place it under broiler with surface of pepper 3 to 4 inches from heat.  Turn pepper frequently until skin is blackened and blistered.  Seal pepper in plastic or paper bag, and let steam for 10 minutes to loosen skin. Peel pepper.