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News / Life / Food

Glazed steak dish perfect for any meal

By Linda Gassenheimer, Tribune News Service
Published: February 22, 2023, 6:05am

Here’s a simple glaze to flavor skirt steak. It’s a quick recipe for a special occasion or really for anytime you want a steak dinner.

I make the Sweet Potatoes and Zucchini side dish in the microwave. It’s fast and saves washing another pot. Microwave ovens have different power levels. Use the cooking times in the recipe as a guide. The potatoes should be soft when ready. Add more time if needed.

Helpful Hints:

  • You can use any type of quick-cooking steak.
  • You can boil the potatoes and zucchini in a saucepan instead of cook them in the microwave. Figure about 18 minutes for the potatoes and add the zucchini for another 2 minutes.

Glazed Steak

Yield 2 servings. Recipe by Linda Gassenheimer

3/4 pound grass-fed skirt steak

Olive oil spray

2 tablespoons maple syrup

2 teaspoons balsamic vinegar

2 teaspoons Dijon mustard

Salt and freshly ground black pepper

Whisk maple syrup, balsamic vinegar and mustard together until smooth and set aside. Remove visible fat from meat. Heat a medium-size nonstick skillet over medium-high heat and spray with olive oil spray. Add steak and sauté 3 minutes per side if thin (about 1/2-inch thick) or 4 minutes per side if thicker. A meat thermometer should read 120-130 degrees Fahrenheit for rare, 135-145 for medium. Remove to a cutting board. Add maple syrup mixture to the skillet and stir for about 1 minute. The sauce will thicken slightly. Remove skillet from the heat. Slice the steak on a diagonal against the grain. Return meat to the skillet and mix with the sauce. Divide between two dinner plates and sprinkle with salt and pepper to taste. Spoon sauce on top. Serve with the Potatoes and Zucchini.

Per serving: 276 calories (21% from fat), 6.5 g fat (19.1 g saturated,1.5 g monounsaturated), 84 mg cholesterol, 34.4 g protein, 15.2 g carbohydrates, 0.2 g fiber, 143 mg sodium.

Sweet Potatoes and Zucchini

Yield 2 servings. Recipe by Linda Gassenheimer

3/4 pound sweet potatoes (about 31/4 cups)

3/4 pound zucchini, sliced (about 3 cups)

2 tablespoons olive oil

Salt and freshly ground black pepper

Wash potatoes, do not peel and cut into 1/2-inch pieces. Wash zucchini and cut into 1/2-inch pieces. Place potatoes in a microwave-safe bowl, cover with a plate or plastic wrap and microwave on high for 2 minutes. Test to make sure they are soft. Add another minute, if needed. Remove and add the zucchini. Cover and microwave on high for 3 more minutes. Combine potatoes and zucchini and toss with olive oil and salt and pepper to taste.

Per serving: 295 calories (43% from fat), 14.1 g fat (2.1 g saturated,6.5 g monounsaturated), no cholesterol, 4.7 g protein, 39.6 g carbohydrates, 6.8 g fiber, 107 mg sodium.

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