1 (1 pound) lean boneless beef top sirloin steak
1/2 cup commercially prepared fat-free Italian dressing
1/2 cup red wine vinegar
4 medium sweet red bell peppers, divided
1/3 cup chopped green onions
1/4 cup water
2 tablespoons dry white wine
3/4 teaspoon beef flavored bouillon granules
Nonstick cooking spray

Trim fat from steak and cut into 4 equal portions. Combine Italian dressing and vinegar and pour over steaks in a large re-sealable plastic bag. Refrigerate and marinade at least 8 hours, turning occasionally. Remove steaks from bag and discard marinade.

Slice 1 bell pepper into thin strips and set aside. Seed and chop the remaining bell peppers and combine with the next 4 ingredients in a nonstick skillet. Bring to boil, cover and reduce heat and simmer for 15 minutes. Place sauteed pepper mixture in a blender or food processor and process until smooth. Strain mixture and set aside.

Grill steaks to desired doneness. Saute remaining pepper strips in a skillet with nonstick cooking spray. Remove pepper strips and reheat pepper sauce. Pour sauce over pepper strips and steaks before serving.

Makes 4 Servings
Serving Size: 4 ounces meat and 4 ounces sauce