Balsamic Steak With Garlic Zucchini Recipes

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.

Steps:

• Combine 1 1/2 cups warm water and raisins in medium bowl; let stand until raisins are soft, at least 15 minutes and up to 1 hour. Mix vinegar and shallots in small bowl; let stand 15 minutes. Add vinegar mixture to raisin mixture, then stir in all remaining ingredients. Working in 3 batches, puree mixture in blender until smooth. If desired, season with more salt and pepper. Return mixture to medium bowl. Cover and refrigerate at least 12 hours to blend flavors. DO AHEAD Can be made 1 week ahead. Keep refrigerated.

Steps:

• 1. In a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and zucchini, season with salt and pepper, and sauté until zucchini is tender and browned in spots, about 6 minutes. Transfer to a bowl. 2. 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 ten with foil. 3. 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.

Steps:

• Mix all the ingredients except for the steak in a shallow glass dish or a food storage bag.
• Add steak, turning to coat.
• Cover the dish or seal the bag.
• Refrigerate at least 8 hours or overnight, turning occasionally.
• Remove steak from the marinade; reserve marinade.
• Grill over direct high heat for 5 minutes; turn steak and sear the other side.
• Move steak to a cooler part of the grill; cover and grill until desired doneness, turning and brushing with reserved marinade once or twice. (This is a good time to place packet potatoes or a vegetable packet over the hot side of the grill to go with your steak. Don't forget to turn them occasionally while your steak cooks).
• Discard any remaining marinade.
• To serve, cut beef into slices across the grain into slices.

Steps:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Steps:

• Preheat grill for medium-low heat and lightly oil the grate.
• Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
• Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.

Steps:

• Preheat broiler. Place steak on a broiler pan; sprinkle with pepper. Broil 4 in. from heat 7 minutes. Meanwhile, mix vinegar and steak sauce., Turn steak; drizzle with 1 tablespoon vinegar mixture. Broil just until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes. , Remove steak to a cutting board; let stand 5 minutes. Cut steak into 1/4-in. slices; return to broiler pan, arranging slices close together. Drizzle slices with remaining vinegar mixture; top with cheese. Broil just until cheese is melted, 30-60 seconds.