Steak Provencal

Ingredients

• 4 sirloin, ribeye or tenderloin steaks (about 11 oz. ea.)
• 5 Tbsp. I Can't Believe It's Not Butter!® Spread
• 2 large cloves garlic, finely chopped
• 1-1/2 cups chopped tomatoes (about 2 medium)
• 1 to 2 Tbsp. rinsed and chopped large capers
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 2 Tbsp. chopped fresh parsley

Directions

1. Grill or broil steaks to desired doneness.
2. Meanwhile, melt I Can't Believe It's Not Butter!® Spread in 10-inch skillet and cook garlic over medium heat, stirring occasionally, 30 seconds. Add tomatoes, capers, salt and pepper. Cook, stirring occasionally, 3 minutes or until tomatoes are cooked and mixture is saucy. Stir in parsley. Serve over hot steaks.