Imagine cutting into a perfectly seared steak with a glistening balsamic glaze, accompanied by tender, garlic-infused zucchini that melts in your mouth. This isn't just another dinner recipe – it's a culinary adventure that transforms your kitchen into a gourmet restaurant. Whether you're looking to impress your date, wow your family, or simply treat yourself to an extraordinary meal, this Balsamic Steak with Garlic Zucchini recipe is your ticket to instant cooking fame.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 beef steaks
- 1/4 cup balsamic vinegar
- 2 zucchinis, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat steaks dry with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season both sides of steaks generously with salt and freshly ground black pepper.
- Heat a large cast-iron skillet or grill pan over high heat until it's smoking hot.
- Add 1 tablespoon olive oil to the pan and carefully place steaks in the skillet.
- Cook steaks for 4-5 minutes on each side for medium-rare, adjusting time based on thickness and desired doneness.
- During the last minute of cooking, drizzle balsamic vinegar over the steaks to create a rich, tangy glaze.
- Remove steaks from pan and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- In the same pan, add remaining olive oil and minced garlic, sautéing briefly until fragrant.
- Add sliced zucchini to the pan, season with salt and pepper, and cook for 3-4 minutes until tender-crisp.
- Slice steaks against the grain and serve immediately with the garlic zucchini on the side.
Tips
- Temperature is Key: Always let your steaks rest at room temperature before cooking to ensure even heat distribution and a more consistent result.
- Dry Means Crispy: Pat your steaks completely dry before seasoning. Moisture is the enemy of a perfect sear – the drier the steak, the better the crust.
- High Heat is Your Friend: Use a cast-iron skillet or heavy-bottomed pan and get it smoking hot before adding your steaks. This creates that restaurant-quality caramelized exterior.
- Don't Overcrowd the Pan: Cook steaks in batches if necessary to maintain high heat and prevent steaming.
- Let It Rest: Allowing your steak to rest after cooking is crucial. This helps the juices redistribute, ensuring a juicy, tender bite every time.
- Balsamic Glaze Timing: Add the balsamic vinegar in the last minute of cooking to create a rich, tangy coating without burning.
- Zucchini Pro Tip: Keep your zucchini slightly crisp by cooking it quickly on high heat, preserving its texture and nutrients.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 6g
Protein: 43g
Fat: 25g
Saturated Fat: 7g
Cholesterol: 120mg
