Sirloin Tip Marsala

2 tablespoons olive oil, divided
4 sirloin tip steaks (6 ounces each), trimmed
2-1/2 cups sliced mushrooms
1 medium yellow onion, sliced (about 1 cup)
1 medium green bell pepper, sliced (about 1 cup)
2/3 cup marsala wine or beef broth
1/2 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper

In a large skillet, heat 1 tablespoon of oil over medium-high heat until hot, but not smoking. Add steaks and cook, turning once, until meat is no longer pink, about 7 minutes. Transfer to a plate and cover with foil to keep warm.

In same skillet, heat remaining oil over medium heat. Add mushrooms, onion, and green pepper. Cook, stirring constantly, until tender, about 10 minutes.

Add wine and thyme to skillet; increase heat to medium-high. Cook, stirring until most of the liquid evaporates, about 3 to 5 minutes. Add parsley and black pepper.

Return steaks to skillet; cook until heated through, about 3 minutes. Place steaks on serving plates. Spoon vegetables on top. Serve immediately.