Steak with Squash Medley Recipe

Steak with Squash Medley Recipe photo by Taste of Home

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This recipe for our traditional Sunday night dinner dates back to the 1960s, yet it's still a favorite. At that time, we operated a small inn in southern Indiana, and every week after most of the guests had departed, my wife and I would enjoy a quiet, leisurely dinner. -Jim Tusing, Oklahoma City, Oklahoma

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Steak with Squash Medley Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

Ingredients

2 beef ribeye steaks (10 ounces each)
3 tablespoons olive oil, divided
1/2 cup chopped onion
1/2 cup chopped yellow summer squash
1/2 cup chopped zucchini
1/2 cup sliced okra, optional
1 garlic clove, minced
1/4 cup tomato sauce
3 tablespoons vinegar
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Directions

In a skillet over medium heat, brown steaks on both sides in 2 tablespoons oil. Cook 8 minutes longer or until the meat reaches desired doneness(for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
Drain skillet. Saute onion, squash, zucchini, okra if desired and garlic in remaining oil for 6 minutes or until tender. Stir in the tomato sauce, vinegar, rosemary, thyme and pepper. Cook 3-4 minutes longer or until heated through. Serve over steaks. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 528 calories, 43 g fat (12 g saturated fat), 84 mg cholesterol, 208 mg sodium, 8 g carbohydrate, 2 g fiber, 27 g protein.

Originally published as Steak with Squash Medley in Reminisce Extra August 1999, p47