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Steak with Squash Medley
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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 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.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |