Autumn Splendor

I had a flash of recollection while walking past the jams and jellies at the store last week: another meat dish I had "forgotten to remember" since giving up my vegetarian ways. I prepared it using some of the beef from our own pasture and it was just as delicious as I remembered!

Autumn Splendor

Golden Glazed Flank Steak

1 envelope onion soup mix
1 (12 oz.) jar apricot preserves (I use the "spreadable fruit")
1/2 cup water
1 flank steak (about 2 pounds) cut into thin strips
2 medium peppers (green, red or yellow), cut into thin vertical slices
Hot cooked rice

Heat broiler. In a small bowl combine soup mix, apricot preserves and water. Mix well. In a large, shallow baking pan arrange steak and peppers; spoon soup mixture evenly on top. Broil, turning once, until steak is done to taste. Serve over hot rice.