Steak with Squash Medley

Name: Steak with Squash Medley
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings.
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

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

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 thermometer should read 135°; medium, 140°; medium-well, 145°). 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.