Wednesday, October 10, 2012

balsamic steak with garlic zucchini... 30 minutes

the goods:
2 tablespoons olive oil, divided
5 garlic cloves, thinly sliced
3 medium zucchini, cut into thin half-moons
1 skirt steak, trimmed and cut into 4 pieces
3/4 cup balsamic vinegar

In a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and zucchini; season with salt and pepper, and saute until zucchini is tender and browned in spots, about 6 minutes. Transfer to a bowl.
Add remaining tablespoon oil to skillet. Season steak with salt and pepper and cook until browned, 5 minutes per side. Transfer to a plate and loosely tent with foil.
Discard fat from skillet, then add vinegar, 1/2 teaspoon salt, and 2 teaspoons pepper. Cook, stirring, until reduced by half, about 2 minutes. Slice steak. Drizzle steak with sauce and serve alongside zucchini.

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