4 oz. (1/2 cup) chicken livers, sliced
2 tbsp. butter
1/4 c. chopped green onion
1 c. sliced fresh mushrooms
1/2 c. dry white wine
1/4 tsp. salt
2 to 2 1/2 lb. beef sirloin steak, 1 to 1 1/2 inches thick

In small skillet, quickly cook chicken livers in butter; remove from pan. In same skillet, cook onion until almost tender; add mushrooms and cook 1 to 2 minutes more. Return livers to skillet. Stir in wine, salt and dash of pepper.

Heat through but do not boil. Grill steaks over medium coals 7 to 10 minutes on each side for medium-rare. Serve sauce over steaks. Garnish with fresh red and yellow peppers, if desired. Makes 4 servings and 1 cup sauce.