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Steak with Squash Medley

 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
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Steak with Squash Medley (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.