Balsamic Steak With Garlic Zucchini Recipes

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BALSAMIC STEAK WITH GARLIC ZUCCHINI



Balsamic Steak with Garlic Zucchini image

Seared steak, tender zucchini, and a sweet, tangy sauce share the spotlight in this one-skillet dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 6

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

Steps:

  • 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, 4 to 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; add any accumulated juices from steak to skillet and stir to combine. Drizzle steak with sauce and serve alongside zucchini.

Nutrition Facts : Calories 478 g, Fat 29 g, Fiber 2 g, Protein 36 g, SaturatedFat 10 g

BALSAMIC-GLAZED ZUCCHINI



Balsamic-Glazed Zucchini image

I am a member of a community supported agriculture farm. I once received the most delicious garlic and garden-fresh zucchini in a seasonal box. That's when I came up with this fabulous recipe. -Joe Cherry, Metuchen, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 tablespoon olive oil
3 medium zucchini, cut into 1/2-inch slices
2 garlic cloves, minced
1/4 teaspoon salt
1/4 cup balsamic vinegar

Steps:

  • In a large enamel-coated cast-iron or other heavy skillet, heat oil over medium-high heat. Add zucchini; cook and stir until tender, 5-7 minutes. Add garlic and salt; cook 1 minute longer. Remove from pan. , Add vinegar to same pan; bring to a boil. Cook until reduced by half. Add zucchini; toss to coat.

Nutrition Facts : Calories 65 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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