T-Bone Steaks with Sweet & Savory Steak Sauce

• 50 min
• 4 SERVINGS
• 350 Cal
• 32 g Protein

Ingredients:

• 2 beef T-Bone Steaks, cut 1 inch thick (about 16 ounces each)
• 1/2 pound small carrots with tops, trimmed
• 2 tablespoons water
• 2 medium zucchini and/or yellow squash, cut in 1/2-inch slices
• 1 teaspoon olive oil
• 2 teaspoons coarse grind black pepper

• 1 can (8 ounces) tomato sauce
• 1/3 cup chopped pitted dates
• 1/4 cup chopped onion
• 3 tablespoons balsamic vinegar
• 1 tablespoon molasses
• 1 tablespoon Worcestershire sauce
• 1 teaspoon minced garlic
• 1/2 teaspoon salt

Cooking:

1. Combine Sauce ingredients in small saucepan over medium heat; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to blend flavors, stirring occasionally. Place sauce in blender or food processor container. Cover; pulse on and off for slightly chunky texture. (For a thinner sauce, stir in additional 1 to 2 teaspoons water.) Return sauce to saucepan; keep warm until ready to serve.
2. Place carrots and 2 tablespoons water in large nonstick skillet. Cover; cook 8 to 10 minutes or until water has evaporated; add squash. Drizzle with oil; toss to coat evenly. Continue to cook, uncovered, 6 to 8 minutes or until vegetables are crisp-tender and beginning to brown, stirring occasionally. Season with salt, as desired.
3. Meanwhile, press pepper evenly onto beef T-Bone Steaks. Place steaks on grid over medium, ash-covered coals. Grill steaks, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
4. Remove bones; carve steaks crosswise into slices. Season steaks with salt, as desired. Serve with sauce and vegetables.