adapted by There's Always Thyme to Cook
Source: Martha Stewart - Everyday Food, September 2012
1 1/2 pounds skirt steaks, pounded thin; cut into 4 pieces
olive oil
4 cloves garlic, minced
3 zucchini, cut into half-moons
salt and pepper
3/4 cup balsamic vinegar
In a large skillet, on medium-high, heat about 2 tablespoons of olive oil. Add the garlic and zucchini, season with salt and pepper, and sauté until zucchini is browned in spots and just softened, about 6-8 minutes. Transfer to a bowl.
Add remaining tablespoon oil to skillet. Season steak with salt and pepper and cook until browned, turn steaks over and cook to desired doneness. Transfer to a plate.
Drain the fat from the skillet, then add the vinegar, salt and pepper, to taste. Cook, stirring, until reduced by about half, about 2-3 minutes. Add the steak to the pan for another minute to heat through. Serve the steak along with the zucchini. Drizzle the steak with more sauce and serve.