Kenyatta's Teriyaki T-Bone Steaks with Mushrooms and Peppers
Firefighter Kenyatta Smith of Cincinnati's Engine Company 3

4 T-bone steaks (at least 1-inch thick, about 8 ounces each)
1/2 to 1 cup teriyaki sauce
2 tablespoons vegetable oil or butter
1 red bell pepper, seeded, cut into strips
1 green bell pepper, seeded, cut into strips
1 medium-size yellow onion, sliced lengthwise (optional)
1 cup sliced mushrooms
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper

To tenderize steaks, use a fork to pierce both sides several times. Place in large glass bowl with teriyaki
sauce; turn meat to coat. Marinate for 3 to 6 hours (the longer the better).
Heat broiler or grill according to manufacturer's directions. Meanwhile in large skillet, heat oil over medium heat; saute peppers, onion and mushrooms until peppers are tender, about 5 to 7 minutes. Season with salt (if desired) and black pepper. Broil or grill steaks about 3 inches from heat source, turning once (4 minutes per side for rare, 5 minutes for medium-rare, 6 minutes for medium or 7 minutes for well done). Let steaks rest 5 minutesbefore serving. To serve: Spoon vegetable
mixture over steaks. Makes 4 servings.

Per serving: 376 calories, 21 grams fat,
84 milligrams cholesterol, 233 milligrams
sodium, 6 grams carbohydrate, 39
grams protein.