1Season steaks with salt,garlic powder and black pepper. Set aside. In a large oven-proof skillet place peanut oil. Set aside. Heat 2 tablespoons oil in a medium-sized skillet. Add chopped green pepper and chopped onion. Saute green pepper and onion until softened. Add diced tomatoes to green pepper-onion mixture. Set aside. Melt butter in large pot or Dutch oven. Add cornstarch. Stir and heat until thickened and beginning to brown. Add beef broth and cook over medium heat until slightly thickened. Stir in sauteed green pepper,onions,tomato and garlic mixture. Keep this gravy mixture warm over low heat. Heat oil in large oven-proof skillet over medium heat. Meanwhile,dredge seasoned steak, in flour until steaks are well coated. Place steak in hot oil. Brown the steak on both sides;remove and place them on paper towels or paper bag to drain. Pour off all oil from large skillet, leaving fond on the bottom. Pour about half of the gravy mixture into the skillet and stir the fond into the gravy. (The rest of the gravy mixture may be used as needed at the table alongside the smothered steak.) Place browned steak back into skillet, allowing steak to be covered by the gravy mixture. Simmer over low heat on top of stove or bake in oven at 325 degrees until steaks are tender. Transfer steaks from skillet to serving dish. Pour gravy over top of steak.