Chile-Garlic Steak and Zucchini

Chile-Garlic Steak and Zucchini

Umami-rich rich steak and mild yet hearty zucchini are paired with a simple sauce that works to enhance both. First the steak is sliced thin, then cooked hot and fast. One side is cooked a little longer to brown and caramelize, while the other has just brief contact with the skillet to keep the steak medium-rare. The zucchini is cooked similarly, steaming in its own moisture until tender yet still somewhat firm. A bright, slightly spicy, tangy sauce is drizzled over, with a handful of refreshing mint to finish. Serve as is, or pair with chunks of baguette, roasted potatoes or a lightly dressed green salad.

Yield: 4 servings

2 garlic cloves, minced

1 teaspoon crushed red pepper, divided

Salt and black pepper  

2 teaspoons red wine vinegar

1¼ pounds hanger or skirt steak

5 tablespoons extra-virgin olive oil, plus more as needed 

4 medium zucchini (about 1¼ pounds), cut on a diagonal into ½-inch-thick slices  

1 big handful mint leaves (about ½ cup)

To a small bowl, add the garlic, ½ teaspoon crushed red pepper, ¼ teaspoon salt and ¼ teaspoon black pepper, then stir in the vinegar and set aside.

Cut the steak against the grain into ½-inch-thick slices and season with salt, black pepper and the remaining ½ teaspoon crushed red pepper.

Heat a large skillet (preferably not non-stick) over high. Once the pan is hot, add 1 tablespoon oil. Once the oil shimmers and easily glides to coat the bottom of the skillet when tilted, use tongs to add enough steak slices to form a single layer, without overcrowding the pan. If all the steak slices fit comfortably in a single layer, cook as instructed. If they don’t, cook the steak in batches, adding a little more oil as needed. Sear the steak slices, undisturbed, until they are deeply browned on the bottom but still rare on top, about 2 minutes. Flip and cook to medium-rare doneness, 20 to 30 seconds more. Transfer to a serving platter. Adjust heat down to medium.

Add 1 tablespoon oil to the same pan and arrange the zucchini evenly across the surface. Cook until some of the pieces start to become golden on the bottom in spots, then sauté, gently tossing the zucchini and shaking the pan, until just softened throughout, 6 to 8 minutes. Turn off heat, season with salt, toss again and then transfer to the platter with the steak.

Stir the remaining 3 tablespoons olive oil into the bowl with the garlic vinegar and spoon it over the seared steak and zucchini. Garnish with mint and serve immediately.

We really liked this. Pressed the garlic, put the oil in with the sauce at the beginning instead of waiting til the end (why would you do that?) The zucchini was great after being cooked in the pan with the skirt steak juices and after we put salt pepper and red pepper on the up-side of the zucchini while it was cooking on the down side. . We made rice to go with it. Will definitely cook again. My husband said "we could cook this for strangers!" (which is high praise coming from him)