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Steak with Balsamic Reduction & Garlic Zucchini Sauté.

  • 6 cloves
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1 ½ lb
    ribeye steak
  • 4 medium
    zucchini squash
    balsamic vinegar
    black pepper
    crushed red pepper
    virgin coconut oil
  • 1
    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.
    6 cloves garlic
    4 zucchini
    1 small bunch Italian (flat-leaf) parsley
  • 2
    Heat a skillet over medium-high heat.
  • 3
    Coat bottom of skillet with oil. Add garlic and crushed red pepper and cook until fragrant, 15-30 seconds.
    2 tbsp virgin coconut oil
    ¼ tsp crushed red pepper
  • 4
    Add zucchini, salt, and pepper. Stirring frequently, cook until tender and lightly browned, 5-6 minutes. Transfer to a bowl and stir in parsley.
    ¼ tsp salt
    ⅛ tsp black pepper
  • 5
    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.
    2 tbsp virgin coconut oil
    1 ½ lb ribeye steak
  • 6
    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.
    1 cup balsamic vinegar
    ¼ tsp salt
    1 tsp black pepper
  • 7
    Thinly slice steak against the grain. Add any accumulated juices to skillet and stir to combine.
  • 8
    To serve, place steak and zucchini on a plate and drizzle with balsamic reduction. Enjoy!