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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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:
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.
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