This weeknight-fast Swiss steak recipe is made on the stovetop in just 30 minutes (traditional Swiss steak braises in the oven for an hour or more). Sauteed peppers, onions and tomatoes make a quick, savory sauce. Ask your butcher for four equal-size cube steaks (about 4 ounces each) so they cook evenly.

Skillet Swiss Steak

Serves 4

Active Time: 30 minutes

Total Time: 30 minutes

4 cube steaks (1 to 1 1/4 pounds total)

1/2 teaspoon salt, divided

1/4 teaspoon ground pepper

1/4 cup all-purpose flour

2 tablespoons extra-virgin olive oil, divided

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.)