Balsamic Skirt Steak

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Really simple and really fantastic. That's all I have to say. My husband would be happy if I stayed a woman of such few words for a while but that's never going to happen, nope never! LOL! 



Balsamic Skirt Steak with Zucchini
adapted by There's Always Thyme to Cook Source: Martha Stewart - Everyday Food, September 2012
Printable Recipe
1 1/2 pounds skirt steaks, pounded thin; cut into 4 piecesolive oil4 cloves garlic, minced3 zucchini, cut into half-moonssalt and pepper3/4 cup balsamic vinegar
In a large skillet, on medium-high, heat about 2 tablespoons of olive oil. Add the garlic and zucchini, season with salt and pepper, and sauté until zucchini is browned in spots and just softened, about 6-8 minutes. Transfer to a bowl.

Add remaining tablespoon oil to skillet. Season steak with salt and pepper and cook until browned, turn steaks over and cook to desired doneness. Transfer to a plate. Drain the fat from the skillet, then add the vinegar, salt and pepper, to taste. Cook, stirring, until reduced by about half, about 2-3 minutes. Add the steak to the pan for another minute to heat through. Serve the steak along with the zucchini. Drizzle the steak with more sauce and serve.
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