Ingredients Jump to Instructions ↓

  1. Herb and Garlic Blend: 1 tablespoon crushed dried basil

  2. 1 tablespoon crushed dried marjoram

  3. 2 teaspoons garlic powder

  4. 2 teaspoons dried thyme

  5. 1 teaspoon crushed dried rosemary

  6. 3/4 teaspoon crushed dried oregano

  7. 6 (4 to 6-ounce each) boneless beef chuck top blade steaks, 3/4-inch thick

  8. 1 tablespoon vegetable oil

  9. 3 medium zucchini or yellow squash, cut into 1/4-inch slices

  10. 3 small onion, cut into 1/4-inch slices

  11. 1 tablespoon Herb and Garlic Blend

  12. 3/8 teaspoon salt

  13. 1/3 cup plus 2 teaspoons dry white wine

Instructions Jump to Ingredients ↑

  1. For Herb and Garlic Blend: Combine all ingredients. Store, covered, in airtight container. Shake before using blend.

  2. Trim excess fat from steaks.

  3. Heat oil in a large nonstick skillet over medium heat for 5 minutes (watch carefully!). Sauté steaks for 4 minutes; turn. Push steaks to one side of skillet and add zucchini and onion. Sprinkle herb blend and salt over vegetables and continue cooking for 5 minutes; stir vegetables occasionally.

  4. Remove beef and vegetables to serving platter. Season beef with salt, if desired.

  5. Increase heat to high; add wine. Cook and stir for 30 seconds. Pour sauce over beef and vegetables and serve immediately.


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