Steak and Vegetables

	2 tbsp olive oil
	2 medium zucchini and/or yellow summer squash, cut into 1-inch chunks
	1 large onion, cut into thick wedges
	2 stalks celery, cut into 1-inch slices
	3 cloves garlic, peeled
	1 tsp dried rosemary, crushed
	1 lb. boneless beef sirloin steak, cut 3/4 inch thick
	salt and pepper
	1/2 cup zinfandel
	1 14 1/2 -oz. can diced tomatoes with basil, oregano, and garlic.

In a large skillet heat 1 table spoon of the oil. Cook the zucchini, onion,

celery, garlic and rosemary in the hot oil over medium heat for 6 to 7

minutes or until just crisp-tender, stirring occasionally. remove from

skillet

Cut bee into 4 serving size pieces. Add remaining oil to skillet. Add beef

to hot skillet. Season with salt and pepper. Cook over med heat for 4 to

6 minutes or until med rare, turning once. Remove from skillet, cover and

keep warm.

Add the wine to the skillet, stirring up bronzed bits. Add the un-drained

tomatoes. Bring to boiling. Boil gently, uncovered for 5 minutes or until

slightly thickened. Return vegetables to skillet. Cook and stir until mixture

is just heated through. Spoon vegetable sauce over beef to serve. Makes 4