Steak With Squash Medley

• 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

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 thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). 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.

beef ribeye, olive oil, onion, zucchini, okra, garlic, tomato sauce, vinegar, rosemary, thyme, pepper

Taken from www.tasteofhome.com/recipes/steak-with-squash-medley/ (may not work)