Weeknight Steak With Vegetables Recipe


Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientInterest Group


 Olive oil2 Tablespoon
 Zucchini/Yellow summer squash2 Medium, cut into 1-inch chunks
 Celery stalks2 , cut into 1-inch slices
 Onion1 Large, cut into thick wedges
 Garlic3 Clove (15 gm), peeled
 Dried rosemary1 Teaspoon, crushed
 Boneless beef top sirloin steak1 Pound, cut 3/4 inch thick
 Zinfandel/Other fruity dry red wine1⁄2 Cup (8 tbs)
 Canned diced tomatoes with garlic, basil, and oregano14 1⁄2 Ounce (1 Can)

Nutrition Facts

Serving size

Calories 325 Calories from Fat 130

% Daily Value*

Total Fat 15 g22.5%

Saturated Fat 3.2 g16%

Trans Fat 0 g

Cholesterol 53.3 mg

Sodium 246.3 mg10.3%

Total Carbohydrates 18 g6%

Dietary Fiber 4.1 g16.3%

Sugars 7.8 g

Protein 25 g49.1%

Vitamin A 6.1% Vitamin C 38.7%

Calcium 6.2% Iron 5.5%

*Based on a 2000 Calorie diet


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.