Preparation:

• Preheat broiler. Spray a broiler-pan rack with cooking spray.
• Mince garlic. Rub both sides of the steak with the garlic, black pepper and 1/8 teaspoon of the salt; place steak on prepared rack and drizzle with 1 teaspoon of the vinegar.
• Broil steak 5 to 6 inches from heat for about 5 minutes, then turn and drizzle the second side with another teaspoon of vinegar.
• Broil 4 to 5 minutes longer for medium-rare or until desired doneness. Transfer the steak to a warmed platter, cover loosely with foil and let stand for 5 minutes.
• While steak is cooking, wash and thinly slice bell peppers; and cut onion and tomato into thin wedges.
• In a deep, non-stick skillet, heat the oil over high heat. Add bell peppers and onions, and toss to coat them with the oil; cook, stirring, for 1 minute.
• Reduce heat to medium-high, add tomatoes and 1 tablespoon of water, and toss to combine.
• Cover and cook, stirring frequently, for 8 to 10 minutes, or until vegetables are tender.
• Uncover the skillet and add remaining 1 teaspoon of vinegar, 1/8 teaspoon of salt, and any juices that have collected on the steak platter; simmer for 1 minute. Remove from heat and stir in parsley.
• Carve the steak into thin slices and arrange on the platter. Spoon the vegetables and pan juices around the steak.