T-Bones with Sweet & Savory Steak Sauce

Courtesy of The Beef Checkoff

Servings: 4
Prep Time: 25 Min.
Cook Time: 25 Min.

* 2 beef T-Bone steaks, cut 1-in. thick (about 16 oz. each)
* 1/2 lb. small carrots with tops, trimmed
* 2 Tbsp. water
* 2 medium zucchini and/or yellow squash, cut in 1/2-in. slices
* 1 tsp. olive oil
* 2 tsp. coarse grind black pepper

Sweet & Savory Steak Sauce:
* 1 can (8 oz.) tomato sauce
* 1/3 c. chopped pitted dates
* 1/4 c. chopped onion
* 3 Tbsp. balsamic vinegar
* 1 Tbsp. molasses
* 1 Tbsp. Worcestershire sauce
* 1 tsp. minced garlic
* 1/2 tsp. salt

1. Combine Sauce ingredients in small saucepan over medium heat; bring to a boil. Reduce heat; simmer, uncovered, 10 min. 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 1-2 tsp. water.) Return sauce to saucepan; keep warm until ready to serve.
2. Place carrots and 2 Tbsp. water in large nonstick skillet. Cover; cook 8-10 min. or until water has evaporated; add squash. Drizzle with oil; toss to coat evenly. Continue to cook, uncovered, 6-8 min. or until vegetables are crisp-tender and beginning to brown, stirring occasionally. Season with salt, as desired.
3. Meanwhile, press pepper evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill steaks, covered, 11-16 min. (over medium heat on preheated gas grill, 15-19 min.) 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.

* Recipe Courtesy of The Beef Checkoff

Calories: 354;   Total Fat: 12g;   Saturated Fat: 4g;   Cholesterol: 61mg;   Total Carbs: 30g;   Fiber: 5g;   Protein: 32g;   Sodium: 792mg;