Balsamic Steak with Garlic Zucchini

     Nearly two weeks ago, on August 13th, our baby Wren Teagan Agnes was born.  It's hard to believe she hasn't always been here.  My heart is filled with so much love for this sweet little girl.  Arnauld and I couldn't be happier.  On Wren's one week birthday, Arnauld consulted September issue of Everyday Food for dinner inspiration.  This is what he came up with and it was delicious!  Thanks Arn!

Balsamic Steak with Garlic Zucchini

Ingredients
2 tbsp olive oil, divided
5 cloves of garlic, sliced thin
3 medium zucchini, cut into half moons
salt and pepper
1-1.5 lb skirt steak
3/4 cup balsamic vinegar

Method
1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.  Add the garlic and zucchini.  Season with salt and pepper.  Saute until the zucchini is tender and browned, about 6 minutes.  Transfer to a bowl.
2. Add the remaining oil to the skillet.  Season the steak with salt and pepper and cook until browned-about 4-5 minutes per side.  Transfer to a place and loosely cover in foil.
3. Remove the fat from the foil.  Add the vinegar, 1/2 teaspoons of salt, and 2 teaspoons of pepper.  Stir until reduced by half, about 2 minutes.
4. Slice the steak and and add any juices on the plate to the skillet.  Stir and then drizzle over the steak.

Arnauld thought rice would be a good addition to this meal.  He has a go to video he likes to watch whenever he makes rice.  His rice always turns out non-sticky and fluffy. Here is a link to the video:

How to Cook Non-Sticky Rice

Wren