Beef and Pepper Salad

Slice red and yellow peppers into 1-inch thick slices.

Slice onion paper thin.

Trim any fat from steak.

In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon olive oil, cook red and yellow peppers until tender-crisp.

Stir in onion and cook until onion is golden brown and peppers are tender.

Remove pepper mixture to bowl.

Sprinkle steak with salt.

In same skillet in 1 tablespoon additional oil, cook steak 8 to 12 minutes until done. Remove to cutting board and slice thinly.

In drippings in skillet, cook frozen lima beans and black pepper until lima beans are lightly browned, stirring often.

Remove to bowl.

In same skillet (not over heat), mix balsamic vinegar, Worcestershire sauce, sugar and 2 tablespoons olive oil until blended.

Place lettuce in large serving bowl; top with steak, pepper mixture and lima beans.

Drizzle warm dressing over salad; toss to serve. Makes 4 servings.