If time allows, partially freeze steak to firm. Cut into two 1/2" thick
slices. In medium skillet over medium high heat, melt butter. Cook green
pepper, onion and basil in hot butter 5 minute. Remove and set aside. Add
steaks to skillet; cook 2 to 3 minutes, turning once. Don't overcook.
Sprinkle salt and pepper over steaks. Remove to warm platter. Keep warm.
Return vegetables to skillet. Add water and bouillon and cook 2 to 3 minutes
more or until tender crisp. Serve vegetables with steak. Serves 2
Source: My Old Recipes