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Steak with Squash Medley Recipe

  • 2servings
  • 30minutes
  • 528calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 beef ribeye steaks (10 ounces each )

  2. 3 tablespoons olive oil, divided

  3. 1/2 cup chopped onion

  4. 1/2 cup chopped yellow summer squash

  5. 1/2 cup chopped zucchini

  6. 1/2 cup sliced okra, optional

  7. 1 garlic clove, minced

  8. 1/4 cup tomato sauce

  9. 3 tablespoons vinegar

  10. 1/2 teaspoon dried rosemary, crushed

  11. 1/2 teaspoon dried thyme

  12. 1/8 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Steak with Squash Medley Recipe photo by Taste of Home 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.

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