- 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.
