Sirloin & Peppery Tomato Reduction

Ingredients

• 1 tsp Red Chile Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Spices, Ground Black Pepper
• 1/2 tsp Sea Salt
• 16 oz Boneless Sirloin Steak
• 1 medium Zucchini (raw)
• 1 medium Yellow Squash (aldi)
• 1/2 medium Yellow Onion
• 1/2 cup Tomatoes Diced
• 4 oz Water
• 1 tsp Balsamic Vinegar
• 1/8 tsp Red Pepper Flakes
• 4 tsp Extra Virgin Olive Oil

Directions

1. In a small bowl combine chile powder, garlic powder, onion powder, black pepper and 1/4 tsp sea salt. Sprinkle evenly over both sides of steak and press lightly to adhere. Let stand for 10 mins.

2. Heat 1 tsp oil in large nonstick skillet on medium-high heat, tilting skillet to lightly coat bottom. Add zucchini, squash and onion and cook for 3-4 mins. or until just tender-crisp, stirring frequently. Sprinkle mixture with remaining 1/4 tsp salt and place in a medium bowl and 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 mins. per side or to desired doneness.

4. Meanwhile, prepare sauce: In a bowl combine diced tomato, water, worcestershire, balsamic vinegar, and red pepper flakes.

5. Remove skillet from heat and place steak on a cutting board. Return skillet to medium-high heat. Add sauce mixture to pan. Bring to a boil and cook for 3-4 mins or until reduced to 1/4 cup liquid, stirring frequently. Remove from heat, stir in 2 tsp olive oil and serve over steak, with squash onion stir fry on the side.