Step 1Arrange bell peppers skin side up on large sheet of aluminum foil. Place on broiler rack so surface of peppers is 3 to 4 inches from heat. Broil 12 to 15 minutes or until skin is blackened. Fold aluminum foil over peppers to enclose. Let stand 5 minutes.
Step 2Meanwhile combine 1 tablespoon garlic and black pepper in small bowl; press evenly onto beef steaks. Heat 1 tablespoon oil in ridged grill pan or large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 minutes for medium rare to medium doneness, turning occasionally. Remove to serving platter; season with salt, as desired. Keep warm.
Step 3Remove and discard blackened skins from peppers. Place peppers, remaining 2 tablespoons oil, 1 tablespoon garlic and 1/2 teaspoon salt in blender or food processor container. Add tomatoes, cilantro, pine nuts, orange juice and orange peel. Cover; pulse on and off until pureed.
Step 4Spoon some sauce over steaks; serve remaining sauce with steaks. Garnish with cilantro sprigs, orange slices and pine nuts, if desired.
Nutrition information per serving: 622 Calories; 369 Calories from fat; 41g Total Fat (8 g Saturated Fat; 19 g Monounsaturated Fat;) 102 mg Cholesterol; 412 mg Sodium; 14 g Total Carbohydrate; 3.8 g Dietary Fiber; 48 g Protein; 6.4 mg Iron; 8.7 mg NE Niacin; 1.1 mg Vitamin B6; 6.1 mcg Vitamin B12; 16.7 mg Zinc; 34.3 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.