1 large onion, cut into 1/2-inch-thick slices (don't separate)

1 medium green bell pepper, thinly sliced

1 clove garlic, minced

1 teaspoon chopped fresh thyme

1 14-ounce can whole tomatoes

1 tablespoon Worcestershire sauce

Preheat oven to 200 F.

Sprinkle steaks with 1/4 teaspoon salt and pepper. Place flour in a shallow dish and dredge the steaks in it.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Reduce heat to medium and cook the steaks until browned, 2 to 4 minutes per side. Transfer to a baking sheet and keep warm in the oven.

Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add onion slices and cook, turning once and pressing with a spatula a few times, until browned on both sides, 4 to 6 minutes total.

Stir in bell pepper, separating the onion rings as you stir, and cook, stirring occasionally, until the vegetables are tender, 3 to 4 minutes. Stir in garlic, thyme and the remaining teaspoon salt; cook, stirring, for 15 seconds. Add tomatoes, with their juice, and Worcestershire. Cook, stirring, breaking up the tomatoes and scraping up any browned bits, until thickened, about 5 minutes. Pour the sauce over the steaks, and serve alongside mashed potatoes and broccolini.

Recipe Nutrition: Per serving: 362 calories; 16 g fat (4 g sat, 5 g mono); 105 mg cholesterol; 16 g carbohydrate; 0 g added sugars; 5 g total sugars; 39 g protein; 3 g fiber; 608 mg sodium; 355 mg potassium.

Nutrition bonus: Vitamin C (63 percent daily value), Iron (33 percent dv)

1 Carbohydrate Serving(s)

Exchanges: 1/2 starch, 2 vegetable, 5 lean meat, 1 1/2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)