2 November 2009
2 tbs. olive oil
2 medium zucchini and/or yellow summer squash, sliced
1 large onion, cut into thick wedges
3 – 5 cloves garlic, chopped
1 tsp. dried rosemary, crushed*
1 lb. beef sirloin
salt and pepper
1/2 c. dry red wine
3 – 4 medium tomatoes, chopped
2 tsp. oregano*
2 tsp. basil*
1. In a large skillet, heat 1 tbs. of the oil. Cook the zucchini, onion, garlic, and rosemary in the hot oil over medium heat for 6 – 7 minutes or until vegetables are crisp-tender, stirring occasionally. Remove from skillet, and set aside.
2. Cut steak into 4 serving-size portions. Add remaining oil to skillet. Sprinkle steak with salt and pepper and add steak to hot skillet. Cook over medium-high heat for 6 – 8 minutes or to desired doneness, turning once. Transer to a serving platter, reserving drippings in skillet. Keep steaks warm
3. Add the wine to skillet, scraping up any browned bits on bottom. Stir in tomatoes, oregano and basil. Bring to a boil. Boil gently, uncovered about 5 minutes or until slightly thickened. Return cooked vegetables to skillet. Cook and stir until heated through. Spoon over steaks.
*You can also use fresh herbs…