1/4 cup sliced garlic
2 cups chopped zucchini
2 tbs olive oil
2 New York Strip Steaks
1/2 cup red wine
1 tbs balsamic vinegar
Sprinkle the steaks with salt and let them come to room temperature, approximately 45 minutes.
After prepping the vegetables, heat up a tbsp of oil in a pan on medium-high heat.
Once the pan is hot add all of the vegetables. Cook them for about 8 minutes making sure to toss them every 2 minutes.
Once they have some color and are tender remove them to an empty bowl.
Place the remaining oil into the same pan and adjust the temperature to high.
As soon as the oil has started to smoke add the steaks, making sure to remove any excess moister before placing them in the pan.
Allow the steaks to cook on each side for 4 to 5 minutes per side.
At this point remove the steaks. Place them on a clean plate and cover them with foil.
Remove remaining oil and now add the wine and balsamic vinegar to the pan. Use a spatula to scrape up any loose or burnt bits on the pan. Allow the liquid to reduce by half, approximately 4 minutes.
Plate the zucchini and steak with the sauce and enjoy!