Steak with Tri-Pepper Medley

  • Recipe serves: 4
  • Prep Time 10 min
  • Cook Time 15 min


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


  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.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 260
Calories from Fat 130
Total Fat 15 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 150 mg
Total Carbs 6 g
Dietary Fiber 1 g
Sugars 5 g
Protein 25 g
Calcium 4 %
Iron 10 %
Vitamin C 60 %
Vitamin A 15 %