Dinner With The Bush's

 Welcome to Dinner With The Bush's!!!! I just tried out a new dish that I found from a magazine called Clean Eating. This magazine is awesome so you should go check it out. I am always going to their website to get new recipes!!! I love the recipes they offer because they are healthy, easy, and super yummy. So here is the first edition of Dinner With The Bush's. I hope you find it helpful especially if you were in a cooking rut like I was.
  You should most definitely make this dish. I am telling you it was so good and very easy to make. I will be making it again sometime in the future. Thanks Clean Eating for all of your fabulous recipes.
   One thing I did differently was I used a ribeye instead of a sirloin. I mostly did this because Fresh Market didn't have sirloin but they did have ribeye so I improvised.

                              Sirloin Peppery Tomato Reduction With Squash Onion

                                                                       Stir- Fry

INGREDIENTS:

• 1 tsp chile powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground black pepper
• 1/2 tsp sea salt, divided
• 1 lb boneless sirloin steak, about 3/4-inch thick, trimmed of visible fat
• 2 tsp extra-virgin olive oil, divided
• 1 medium zucchini, cut into eighths lengthwise, then cut into 2-inch pieces
• 1 medium yellow squash, cut into eighths lengthwise, then cut into 2-inch pieces
• 1/2 medium yellow onion, quartered and layers separated

SAUCE

• 1/2 cup diced tomato
• 1/2 cup water
• 2 tsp Worcestershire sauce
• 1 tsp balsamic vinegar
• 1/8 tsp red pepper flakes
• 2 tsp extra-virgin olive oil

INSTRUCTIONS:

1. In a small bowl, combine chile powder, garlic powder, onion powder, black pepper and 1/4 tsp salt. Sprinkle evenly over both sides of steak and press lightly to adhere. Let stand for 10 minutes.
2. Heat 1 tsp oil in a large nonstick skillet on medium-high, tilting skillet to coat bottom lightly. Add zucchini, squash and onion and cook for 3 to 4 minutes or until just tender-crisp, stirring frequently. Sprinkle mixture with remaining 1/4 tsp salt and place in a medium bowl; 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 minutes per side or to desired doneness.
4. Meanwhile, prepare sauce: In a small bowl, combine all sauce ingredients, except 2 tsp oil.
5. Remove skillet from heat and place steak on a cutting board. Return skillet to medium-high heat. Add sauce mixture to pan residue. Bring to a boil and cook for 3 to 4 minutes or until reduced to 1/4 cup liquid, stirring frequently. Remove from heat, stir in 2 tsp oil and serve over steak, with squash-onion stir-fry alongside.