Skillet Balsamic Skirt Steak with Garlic Zucchini, Squash and Tomatoes
2 Tablespoons olive oildivided
1 medium zucchini, cut into half-moons
1 medium yellow squash, cut into half-moons
1 cup cherry or grape tomatoes, halved
3 cloves garlic, minced
1-1/2 pounds skirt steak, trimmed and cut into 4 pieces
Kosher salt and freshly cracked pepper
1/2 cup balsamic vinegar
2 teaspoons granulated sugar
In a large skillet set to medium-high, heat 1 Tbsp. oil. Add zucchini and yellow squash. Saute until vegetables are tender and browned in spots, 5 minutes. During the last 2 minutes of cooking, add tomatoes and garlic. Transfer to a bowl.
To the same skillet, add 1 Tbsp. oil. Pat steaks dry and season with salt and pepper. Add to skillet and cook until browned, 2 to 3 minutes per side for medium rare. Transfer to a plate and loosely tent with foil.
Discard fat from skillet. Add balsamic vinegar, sugar, 1/2 teaspoon kosher salt, 1/2 teaspoon pepper. Cook, stirring, until reduced by half, about 5 minutes.
Slice steak and serve on individual plates with vegetables and balsamic glaze.
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