Recipe: Balsamic Steak with Garlic Zucchini (Martha Stewart)

Other than the steak with Worcestershire onions, I also tried another steak recipe from Martha Stewart's website - the balsamic steak with garlic zucchini. I love zucchini (courgette), and it went very well with the steak. However I felt that the balsamic sauce was slightly overpowering for the steak, but this is a matter of personal preference as I like to enjoy the natural flavours of the beef. My mum on the other hand thought the sweet-tangy balsamic sauce was nice and appetizing with the beef.

I would like to thank everyone who joined us in this "Cook Like Martha Stewart" bloghop. Sorry if I have not been visiting and leaving comments on your blog as I'm having a really busy month. Lastly, Happy 2013 to all!

Balsamic steak with garlic zucchini

Recipe adapted from Martha Stewart

Preparation time: 5-10 minutes

Cooking time: 10 - 12 minutes

Serves 3

Ingredients

3 tbsp extra virgin olive oil, divided
5 cloves garlic, thinly sliced
2 medium zucchini, cut into thin half-moons
Coarse sea salt and pepper
3 x 250g striploin steaks
3/4 cup balsamic vinegar


1. In a large pan, heat 1 tablespoon oil over medium high heat. Add garlic and zucchini, season with salt and pepper, and saute until zucchini is tender and browned in spots, about 4-5 minutes. Transfer to a bowl.

2. Clean the steaks under running water and pat dry with kitchen towel before searing to get a nice crust. Season both sides with pepper and rub with 1 tsp of extra virgin olive oil. (Note: The original recipe asks to season the steak with salt before searing. However, I always season the steak with salt only after resting, in order not to draw the juices out when cooking)

3. In a large frying pan over high heat, add remaining tablespoon of oil and wait until the pan/oil is smoking hot. Place the steaks in the pan, and start your timer. Every 15-20 seconds, flip the steak. Cook to desired doneness (depending on thickness, this guide is for 1 inch thick steak) - 2 minutes each side for medium rare, 3 minutes each side for medium and 4 minutes each side for well done.

4. Transfer to plate and loosely tent with foil, and allow to rest for at least 10 minutes. Remember to season the steaks with salt before serving.

5. Discard fat from skillet, then add balsamic vinegar, 1/2 teaspoon salt, and 2 teaspoons pepper. Cook, stirring, until reduced by half, about 2 minutes. Slice steak; add any accumulated juices from steak to skillet and stir to combine. Drizzle steak with sauce and serve alongside zucchini.

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