Instructions: Coat both sides of steaks evenly with lemon pepper pressing firmly. Heat olive oil in heavy skillet over med-high heat. Add steaks & panfry 7-8 minutes turning once. Remove steaks to heated platter to keep warm. Combine broth, vinegar, & garlic: add to skillet. Cook, stirring up brown bits until sauce is syrupy (2-3 minutes) Stir in butter. Blend quickly. Spoon sauce over steaks. Serve with Tomato-Mushroom salsa. Garnish with lime twists & Italian parsley sprigs.

Instructions for Salsa:
Combine all ingredients in a glass bowl: toss well. Refrigerate covered 3 hours to blend flavors. Yields: about 3 cups.

West Coast Recipes - Oregon
Contributed by Cathy Webb

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.