This one pot wonder makes clean up a breeze. The butter and fresh dill on your sautéed veggies gives it that old steak house feel, while the balsamic sauce gives it a new twist. But don’t think the balsamic is just for the steak, its great drizzled on the veggies too.

We Provide
  • 2, 5 oz. Sirloin Steak
  • 1 Tablespoon butter
  • 2 Zucchini
  • 1 Carrot
  • Fresh Dill
  • 6 Tablespoons Balsamic Vinegar
You Provide
  • Chefs knife
  • Cutting board
  • Sauté pan with lid
  • Bowl for salad
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Step 1


Preheat pan to high heat with 1 tablespoon olive oil. Season steak with salt and pepper on both sides. Once oil starts to smoke, turn down to medium and cook steak for 4 minutes on one side. While steak cooks, start prepping your veggies.

Step 2


Slice zucchini and carrots on a bias about ¼ inch thick. Finely chop the fresh dill. Set aside until your ready to cook your veggies.

Step 3


Once your steak has cooked 4 minutes, flip over continue cooking for another 2 minutes. At the end of 2 minutes, add in balsamic vinegar and let cook down for 3 minutes or until a thick sticky sauce.

Once the steak has cooked and the balsamic has reduced, remove onto a plate to rest and use a spatula to get all the sticky sauce out of the pan. Rinse your pan with water and place back on medium heat to cook your veggies.

Step 4


Add 1 tablespoon butter, zucchini ,carrots, and dill to hot pan. Allow to cook for 3 minutes slightly covered with the lid. While your veggies cook, make your salad (see provided cue card).

Step 5


After your veggies are cooked but still crisp, its time to plate.  Place half the veggies on one plate and top with your steak and sauce. Serve next to your salad.

– Enjoy!


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