Weeknight Steak With Vegetables
|Olive oil||2 Tablespoon|
|Zucchini/Yellow summer squash||2 Medium, cut into 1-inch chunks|
|Celery stalks||2 , cut into 1-inch slices|
|Onion||1 Large, cut into thick wedges|
|Garlic||3 Clove (15 gm), peeled|
|Dried rosemary||1 Teaspoon, crushed|
|Boneless beef top sirloin steak||1 Pound, cut 3/4 inch thick|
|Zinfandel/Other fruity dry red wine||1⁄2 Cup (8 tbs)|
|Canned diced tomatoes with garlic, basil, and oregano||14 1⁄2 Ounce (1 Can)|
In a large skillet heat 1 tablespoon of the oil over medium heat.
Cook the squash, celery, onion, garlic, and rosemary in the hot oil for 6 to 7 minutes or just until vegetables are crisp-tender, stirring occasionally.
Remove from skillet.
Trim fat from steak.
Cut steak into 4 serving-size portions.
Add remaining oil to skillet.
Add steak to hot skillet; sprinkle with salt and pepper.
Cook over medium-high heat for 4 to 5 minutes or until medium rare (145°), turning once.
Remove steak from skillet.
Cover and keep warm.
Add the wine to skillet, scraping up any browned bits on bottom.
Stir in undrained tomatoes.
Bring to boiling.
Boil gently, uncovered, about 5 minutes or until slightly thickened.
Return cooked vegetables to skillet.
Cook and stir just until heated through.
Serve the vegetable mixture over steak.