Skillet Balsamic Skirt Steak With Garlic Zucchini, Squash And Tomatoes

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Zucchini

  Summer squash, includes skin, raw

  1 ⅔ medium or 323g

• Squash

  Summer, all varieties, raw

  1 medium or 196g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Garlic

  Raw

  3 cloves, minced or 9g

• Beef plate

  Inside skirt steak, separable lean only, trimmed to 1/4" fat, all grades, raw

  1 ½ lb or 680g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Balsamic vinegar

  ½ cup or 128g

• Sugar

  White, granulated sugar

  2 tsp or 8g

Directions

1. 2 Tablespoons olive oil, divided 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
2. 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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