When you are feeling a little more flush than usual, or decide you'd rather put your dinner money into a homecooked meal instead of a restaurant, then you may be willing to consider steak.

And before the harvest is gone, the steak in teriyaki sauce ought to be paired with the vegetables that you don't really want to buy in the winter -- red ripe tomatoes and tender green beans. Not to mention what you can't buy in the winter, new potatoes.

With the tomatoes and green beans the perfect seasoning is summer savory. The Romans called it the bean herb. Absolutely nothing is needed on the potatoes, except some of the delicious sauce from the steak.

For dessert, take advantage of the peaches that are still in the market.

And put it all together in 30 minutes, from start to finish.

One important note: If you don't slice the steak thinly, it will be tough.

You can use less expensive, tougher cuts of meat if you think about this dinner the night before and marinate overnight, but then, that isn't true 30 minute meal.

For some people, this dinner may not have enough meat and too many vegetables. You can add more meat and still use the same amount of marinade. You can reduce the amount of potatoes by two and green beans to 1/2 pound, keeping the rest of the recipe for the beans in the same proportion. A stop at the grocery store or roadside stand for only five items and you are ready to cook. Beef Teriyaki Green Beans Tomatoes and Savory Boiled New Potatoes Peaches

STAPLES: Fresh or powdered ginger, garlic cloves, sugar, soy sauce, olive oil, onion, savory, salt, pepper.

SHOPPING LIST: 10 or 12 ounces bone-in sirloin steak, 3/4 pound fresh green beans, 1 large tomato, 8 small new potatoes, about 12 ounces, peaches.

GAME PLAN: Chop fresh ginger. Press garlic through press.Combine ginger and garlic with sugar, soy, and water. Slice steak across grain thinly. Place steak strips in marinade.

Scrub potatoes and place in pot with warm water. Cover an boil.

Cut off tips of green beans and wash. Place enough water to cover bottom of large skillet; add beans. Cover and boil for 5 minutes. Chop onion. Press garlic through press. Core and cut tomato in chunks.

Turn on broiler. Place meat in shallow roasting pan (covered with foil, if desired to save washing). Broil meat 5 to 7 minutes each side, basting once with marinade.

Pour water off beans. Add olive oil to pan and stir to spread. Add onion, garlic, savory, tomatoes and salt and pepper to taste. Cook uncovered. o BEEF TERIYAKI (2 servings) 1 teaspoon chopped fresh ginger or 1/2 teaspoon powdered ginger 1 small clove garlic 1teaspoon sugar 3 tablespoons soy sauce 1/2 cup water 10 to 12 ounces bone-in sirloin steak

Chop ginger. Press garlic through garlic press. Combine ginger, garlic, sugar, soy sauce and water in large bowl. Slice steak thinly across the grain. Place steak pieces in marinade an turn to coat.

Ten to 15 minutes before serving time, heat broiler. Place steak peices in shallow broiler pan and cook 5 to 7 minutes on each side, turning once and basting once. GREEN BEANS, TOMATO AND SAVORY (2 servings) 3/4 pound fresh green beans Water 1 tablespoon olive oil 1 medium onion 1 small clove garlic 1/2 teaspoon savory 1 large tomato Salt and pepper to taste

Cut the tips off the green beans and wash. Place enough water in large skillet to cover bottom of skillet. Add beans. Cover and bring to simmer. Simmer 5 minutes. Meanwhile, chop onion and put garlic through garlic press. sCore tomato and cut into large chunks. Drain water from skillet. Add oil to skillet and stir around. Add onion, garlic, savory, tomato and salt and pepper to taste. Cook, uncovered, until all vegetables are tender. BOILED NEW POTATOES (2 servings) 8 small new potatoes, about 12 ounces Water

Scrub potatoes but do not peel. Add to pot with warm water. Cover and boil, about 15 to 20 minutes, until potatoes are tender. Serve whole.

Good with some leftover marinade poured over.