Balsamic and Black Pepper Glazed Steaks with Grilled Zucchini

Looking for a quick and delicious dinner you can whip up with a handful of pantry staples? This is it! And the easy balsamic glaze works for any steak variety you choose - so get what's affordable and looks fresh.

Note #1: I call for balsamic glaze or aged vinegar, you want the vinegar to be syrupy, not thin. 
Note #2: I like to finish my steaks in the oven - I sear them on the grill pan and then cook in the oven until they reach medium. You can keep them on the grill pan if you want meat that is more rare. Any longer than that and the sugars in the balsamic glaze with start to burn. 
Note #3: I served my steak with grilled zucchini - cooked it right alongside the steaks on the grill pan! Just season with salt and pepper and get those zucchini slices seared! 

Olive oil
4 steaks
2-3 tablespoons balsamic glaze or aged balsamic vinegar
Salt and freshly ground black peppercorns

Brush olive oil all a stove-top grill pan and preheat to medium-high. Preheat the oven to 400 degrees. 

Brush the glaze all over one side of the steaks and season with salt and pepper. 

Place the steaks, glazed side down, on the hot grill. Brush the top side with the glaze, and season the salt and pepper. 

Flip the steaks after 1-2 minutes and cook another 1-2 minutes. 

Transfer the steaks to an oven-proof skillet and transfer to the oven. Bake for 3-8 more minutes, depending on the desired level of doneness. 

Let the steaks rest for 5 minutes before serving. Meanwhile, grill up some zucchini!

Serves 5