STEAK AND VEGGIES with WINE SAUCE

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...