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
What to do:
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.
