Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 528
  • Fat:
  • 43 g
  • Saturated Fat:
  • 12 g
  • Cholesterol:
  • 84 mg
  • Sodium:
  • 208 mg
  • Carbohydrate:
  • 8 g
  • Fiber:
  • 2 g
  • Protein:
  • 27 g

Steak with Squash Medley

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

SERVINGS

2

CATEGORY

Main Dish

METHOD

Stovetop - One-Dish

PREP

10 min.

COOK

20 min.

TOTAL

30 min.

INGREDIENTS

  • 2 rib eye 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.

Printed from tasteofhome.com Oct 14, 2008

Copyright Reiman Media Group, Inc © 2008