Sirloin and Peppery Tomato Reduction with Squash-Onion Stir-Fry |
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Prep Time: 8 Minutes Cook Time: 22 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 teaspoon(s) chile powder |
1/2 teaspoon(s) garlic powder |
1/2 teaspoon(s) onion powder |
1/2 teaspoon(s) ground black pepper |
1/2 teaspoon(s) sea salt divided |
1 pound(s) boneless sirloin steak about 3/4-inch thick, trimmed of visible fat |
2 tablespoon(s) extra-virgin olive oil divided |
1 medium zucchini cut into eighths lengthwise, then cut into 2-inch pieces |
1/2 medium yellow onion quartered adn layers separated |
1/2 cup(s) diced tomatoes |
1/2 cup(s) water |
2 tablespoon(s) worchestershire sauce |
1 tablespoon(s) balsamic vinegar |
1/8 teaspoon(s) red pepper flakes |
2 teaspoon(s) extra-virgin olive oil |
Directions:
1. In a small bowl, combine chile powder, garlic powder, onion powder, black pepper ad 1/4 tsp salt. Sprinkle evenly over both sides of steak and press lightly to adhere. Let stand for 10 minutes.
2. Heat 1 tsp oil in a large nonstick skillet on medium-high, tilting skillet to coat bottom lightly. Add zucchini, squash and onion and cook for 3 to 4 minutes or until just tender-crisp, stirring frequently. Sprinkle mixture with remaining 1/4 tsp salt and place in a medium bowl; cover to keep warm.
3. Heat 1 tsp oil in same skillet on medium-high, Cook steak for 4 minutes per side or desired doneness.
4. Meanwhile, prepare sauce: In a small bowl, combine last 6 ingredients (starting from diced tomatoes) except 2 tsp oil.
5. Remove skillet from heat and place steak on cutting board. Return skillet to medium-high heat. Add sauce mixture to pan residue. bring to a boil and cook for 3 to 4 minutes or until reduced to 1/4 cup liquid, stirring frequently. Remove from heat, stir in 2 tsp oil and serve over steak, with squash-onion stir-fry alongside.
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