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Steak with Squash Medley

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

In a skillet over medium heat, brown steaks on both sides in 2

Printed from tasteofhome.com Sep 7, 2008

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Steak with Squash Medley cont.

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.