Steak With Tri-Pepper Medley

Ingredients

• 1-lb. boneless sirloin steak, about 1-1/2 inches thick
• 4 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
• 1 large red, green and/or yellow bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 2 Tbsp. balsamic vinegar

Directions

1. Season steak, if desired, with salt and ground black pepper. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook steak until desired doneness. Remove steak and keep warm.
2. Melt remaining 3 tablespoons Spread in same skillet over medium-high heat and cook red pepper and onion, stirring occasionally, 5 minutes or until vegetables are tender. Add vinegar and cook 1 minute. To serve, slice steak, then top with red pepper mixture.