• Skirt steak, thawed 
  • 2 summer squash, sliced
  • 1 onion, sliced
  • 1 bulb garlic, minced
  • 1 bag green beans, ends trimmed and cut in half
  • 1 box peppers, chopped
  • 2 T butter 
  • ¼ c each dry white wine and water, or 2 T apple cider vinegar and 1/3 c water
  • 1 T honey, maple syrup, or sugar 
  • salt and pepper to taste 

Heat a large skillet over to medium high. Liberally salt and pepper both sides of steaks, and add steaks to pan (no oil--the stuck bits will enrich the sauce), and let sear. Cook on each side to desired doneness, about 7-10 minutes. Remove from skillet, place in low (200º) oven or wrap in foil and let rest. Heat butter in same pan, and add garlic, salt, onions, peppers, squash, and green beans. Cover and cook on medium until tender, stirring occasionally. Add wine, honey, and water, and let sit over medium heat for 5 minutes, stirring occasionally, until liquids are reduced. Spoon the veggie/sauce mixture over the steaks, and enjoy!

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