2 T. unsalted butter
1 med. yellow onion, thinly sliced
1 med. green bell pepper, thinly sliced
1 tsp. brown sugar
2 T. sliced pitted black olives
6 oz. beef flank steak
1/4 tsp. salt
2 tsp. olive oil
1. Melt butter in medium skillet over medium-high heat. Add onion and bell pepper; cook 10 to 12 minutes or until onions are golden, stirring frequently. Add brown sugar; cook and stir until melted. Stir in olives. Reduce heat to low; keep warm.
2. Season flank steak with salt and black pepper. Heat oil in grill pan or large skillet over medium-high heat. Grill steak about 3 minutes on each side for medium-rare (145 degrees F) or until desired doneness.
3. Transfer steak to cutting board; cut steak crosswise into 1/4 inch slices. Arrange onion mixture on serving platter; top with steak slices. Serve immediately.
*** The beef mixture can be served on toasted Italian bread slices.