Steak with Squash Medley Recipe

4 1 3
Steak with Squash Medley Recipe
Steak with Squash Medley Recipe photo by Taste of Home
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Steak with Squash Medley Recipe

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4 1 3
Publisher Photo
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
Recommended: Our Best Fall Recipes
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 rib eye steaks (10 ounces each)
  • 3 tablespoons olive or vegetable 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 white 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.
Originally published as Steak with Squash Medley in Reminisce Extra August 1999, p47

Nutritional Facts

1 each: 528 calories, 43g fat (12g saturated fat), 84mg cholesterol, 208mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 27g protein.

  • 2 rib eye steaks (10 ounces each)
  • 3 tablespoons olive or vegetable 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 white vinegar
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  1. 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.
  2. 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.
Originally published as Steak with Squash Medley in Reminisce Extra August 1999, p47

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Reviews forSteak with Squash Medley

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lrudolf User ID: 1219621 20986
Reviewed Aug. 21, 2011

"Liked the topping but it didn't do much for the steak. Might try putting in on chicken or pork chops instead."

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