Heat oil in a large nonstick saucepan over medium high heat. Add onion, bell pepper, and minced thyme; saute 8 minutes. Stir in vermouth, 1/4 teaspoon salt and 1/8 teaspoon pepper. Lower heat and continue cooking 8 minutes more. Cover and set aside.
Meanwhile, pat steak dry and season both sides with remaining salt and pepper. Heat a large grill pan or nonstick skillet over medium heat; add steak and cook 4 minutes. Flip steak and cook 3 to 4 minutes more for medium rare. Transfer to a cutting board and let rest 5 minutes; cut across the grain into thin slices.
Divide onion and pepper mixture among four dinner plates and top each with steak slices. Sprinkle with goat cheese and garnish with a thyme sprig.
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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 156 (51%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 62.1mg||19 %|
|Sodium 214.3mg||7 %|
|Potassium 559.4mg||15 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 4.2g|
|Protein 30.9g||44 %|
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Calories per serving: 306
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