Sirloin & Peppery Tomato Reduction
1 tsp chile powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground black pepper
1/2 tsp sea salt, divided
1 lb boneless sirloin steak, about 3/4-inch thick, trimmed of visible fat
2 tsp extra-virgin olive oil, divided
1 medium zucchini, cut into eighths lengthwise, then cut into 2-inch pieces
1 medium yellow squash, cut into eighths lengthwise, then cut into 2-inch pieces
1/2 medium yellow onion, quartered and layers separated
SAUCE
1/2 cup diced tomato
1/2 cup water
2 tsp Worcestershire sauce
1 tsp balsamic vinegar
1/8 tsp red pepper flakes
2 tsp extra-virgin olive oil
INSTRUCTIONS:
In a small bowl, combine chile powder, garlic powder, onion  powder, black pepper and 1/4 tsp salt. Sprinkle evenly over both sides  of steak and press lightly to adhere. Let stand for 10 minutes.
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.
Heat 1 tsp oil in same skillet on medium-high, tilting skillet  to coat bottom lightly. Cook steak for 4 minutes per side or to desired  doneness.
Meanwhile, prepare sauce: In a small bowl, combine all sauce ingredients, except 2 tsp oil.
Remove skillet from heat and place steak on a 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.
***I’m going to make this for dinner tonight.  I always tend to do our steaks the same way.  So, I’ll try to get a review up after dinner!

Sirloin & Peppery Tomato Reduction

  • 1 tsp chile powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground black pepper
  • 1/2 tsp sea salt, divided
  • 1 lb boneless sirloin steak, about 3/4-inch thick, trimmed of visible fat
  • 2 tsp extra-virgin olive oil, divided
  • 1 medium zucchini, cut into eighths lengthwise, then cut into 2-inch pieces
  • 1 medium yellow squash, cut into eighths lengthwise, then cut into 2-inch pieces
  • 1/2 medium yellow onion, quartered and layers separated

SAUCE

  • 1/2 cup diced tomato
  • 1/2 cup water
  • 2 tsp Worcestershire sauce
  • 1 tsp balsamic vinegar
  • 1/8 tsp red pepper flakes
  • 2 tsp extra-virgin olive oil

INSTRUCTIONS:

  1. In a small bowl, combine chile powder, garlic powder, onion powder, black pepper and 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, tilting skillet to coat bottom lightly. Cook steak for 4 minutes per side or to desired doneness.
  4. Meanwhile, prepare sauce: In a small bowl, combine all sauce ingredients, except 2 tsp oil.
  5. Remove skillet from heat and place steak on a 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.

***I’m going to make this for dinner tonight.  I always tend to do our steaks the same way.  So, I’ll try to get a review up after dinner!

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