Name: Steak with Balsamic Reduction & Garlic Zucchini Sauté
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 9 cloves garlic; 1 ½ small bunches Italian (flat-leaf) parsley; 1.02 kg ribeye steak; 6 medium zucchini squash; balsamic vinegar; black pepper; crushed red pepper; salt; virgin coconut oil

Steak with Balsamic Reduction & Garlic Zucchini SautéSteak with Balsamic Reduction & Garlic Zucchini Sauté — a 30-minute dinner recipe with 9 ingredients, serving 6.Ingredients

9 cloves garlic

1 ½ small bunches Italian (flat-leaf) parsley

1.02 kg ribeye steak

6 medium zucchini squash

balsamic vinegar

black pepper

crushed red pepper

salt

virgin coconut oil

Instructions

Peel and mince garlic. Wash and dry zucchini and parsley. Trim zucchini ends; halve lengthwise and slice into half rounds. Shave parsley leaves off the stems; discard the stems and mince the leaves.

Heat a skillet over medium-high heat.

Coat bottom of skillet with oil. Add garlic and crushed red pepper and cook until fragrant, 15-30 seconds.

Add zucchini, salt, and pepper. Stirring frequently, cook until tender and lightly browned, 5-6 minutes. Transfer to a bowl and stir in parsley.

Return skillet to stove and add more oil. Season steak with salt and pepper and place in skillet. Cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil.

Discard any fat from skillet, return to stove, and reduce heat to medium-low. Add vinegar, salt, and pepper. Cook until reduced by about ½, 2-3 minutes.

Thinly slice steak against the grain. Add any accumulated juices to skillet and stir to combine.

To serve, place steak and zucchini on a plate and drizzle with balsamic reduction. Enjoy!

Open this recipe in Flambette