Beef broth provides the base for a quick, rich sauce to complement smoke-scented grilled steaks. Add a salad, and you have a low-carb meal.
1 teaspoon olive oil
2 red bell peppers, seeded and cut into thin strips
2 zucchini, thinly sliced
1 small onion, thinly sliced
1 cup low-salt beef broth, divided
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 teaspoons all-purpose flour
4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
2 large garlic cloves, halved
1/2 teaspoon freshly ground black pepper
How to Make It
Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add bell pepper strips, zucchini, and onion; cook 5 minutes, stirring often. Add 1/2 cup broth and thyme. Cover, reduce heat, and simmer 5 minutes.
Combine 1/2 cup broth and flour, stirring well with a whisk. Add to vegetable mixture, stirring well. Cook, stirring constantly, until slightly thickened and bubbly.
Rub steaks with garlic halves; sprinkle with 1/2 teaspoon black pepper. Place steaks on grill rack coated with cooking spray; grill, covered, 4 minutes on each side or until desired degree of doneness. Spoon vegetables evenly onto individual serving plates; arrange steaks over vegetables.