Friday, October 4, 2013

Balsamic Steak with Garlic Zucchini

This recipe is originally from Everyday Food.  As with most recipes, I customized it to my families tastes:  I added onion to the zucchini and used a different cut of steak (I subbed top round instead of using skirt steak).  I also used low-sodium Montreal Steak Seasoning in addition to the salt and pepper.  All this turned out absolutely wonderful.  The only thing I would do next time - is add sliced mushrooms to the zucchini in addition to the onion and garlic.  

Balsamic Steak with Garlic Zucchini 
(my version)


2 TB Olive Oil
5 Cloves Garlic, minced
3 Medium Zucchini, sliced thin
1 Medium Yellow Onion, sliced
1.5 pounds Steak, sliced thin
3/4 Cup Balsamic Vinegar
1 Teaspoon Low-Sodium Montreal Steak Seasoning
Salt & Pepper

Directions:  In a large skillet, heat 1 TB of olive oil over medium-high.  Add the onion, garlic and zucchini.  Sprinkle with the steak seasoning.  Saute until the zucchini is starting brown.  Transfer to dish.
Add remaining TB of olive oil to the skillet.  Season the steak with the steak seasoning.  Add to the skillet, arranging so that each piece lays flat on the bottom of the pan.  If all the slices don't fit, you can cook the steak in batches.  Sear the steak on both sides and then transfer to a plate.  Repeat this step until all the steak is cooked.  
Once the steak is all cooked and removed from the pan, add the balsamic vinegar and a little salt and pepper.  Cook, stirring, until reduced by half.  Be sure to scrape up any tasty bits of steak etc from the pan.  As well, add any accumulated juices from the steak on the plate to the pan.   
To serve, drizzle the balsamic glaze over the steak and serve the veggies on the side.

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