Triple-Pepper Elk Steaks

From the Recipe Book: Cooking Big Game

1-2 pounds elk steaks
1 tablespoon olive oil
1 red pepper, chopped
1 green pepper, chopped
2 jalapeno peppers, diced
1 onion, chopped
2 tomatoes, chopped
1 can tomato sauce
Dry mustard
Salt & Pepper
Meat Tenderizer (optional)

Liberally sprinkle elk steaks with dry mustard, salt, pepper and meat tenderizer (if desired). Let sit 20-30 minutes at room temperature. Brown elk steaks in olive oil on both sides in a large skillet. Add remaining ingredients and simmer,covered, on medium-low heat 45 minutes to 1 hour. Serve over polenta or sauteed polenta rounds.