Beef Recipes |

Ingredients:

6 (4 to 6-ounce each) boneless beef chuck top blade steaks, 3/4-inch thick
1 tablespoon vegetable oil
3 medium zucchini or yellow squash, cut into 1/4-inch slices
3 small onion, cut into 1/4-inch slices
1 tablespoon Herb and Garlic Blend
3/8 teaspoon salt
1/3 cup plus 2 teaspoons dry white wine

Herb and Garlic Blend:
1 tablespoon crushed dried basil
1 tablespoon crushed dried marjoram
2 teaspoons garlic powder
2 teaspoons dried thyme
1 teaspoon crushed dried rosemary
3/4 teaspoon crushed dried oregano

Methods:

1. Trim excess fat from steaks.
2. Heat oil in a large nonstick skillet over medium heat for 5 minutes (watch carefully!). Sauté steaks for 4 minutes; turn. Push steaks to one side of skillet and add zucchini and onion. Sprinkle herb blend and salt over vegetables and continue cooking for 5 minutes stir vegetables occasionally.
3. Remove beef and vegetables to serving platter. Season beef with salt, if desired.
4. Increase heat to high add wine. Cook and stir for 30 seconds. Pour sauce over beef and vegetables and serve immediately.

Herb and Garlic Blend:
Combine all ingredients. Store, covered, in airtight container. Shake before using blend.