Black Pepper Steaks with a Creamy Pan Sauce and Caramelized Zucchini

• 1/2 cup extra-virgin olive oil (EVOO)
• Salt
• 4 small to medium T-bone steaks, no more than 1 1/2 inches thick
• 4 tablespoons freshly ground black pepper
• 2 large zucchini, cut into thin disks
• 3 garlic cloves, chopped
• 1 large Spanish onion, thinly sliced
• 2 plum tomatoes, cut in half lengthwise, seeds scraped out, then cut into thin strips
• 2 handfuls fresh flat-leaf parsley, chopped
• 1 tablespoon dry mustard powder or 2 tablespoons Dijon mustard
• 2 tablespoons thyme leaves (4 or 5 sprigs), chopped
• 1 cup chicken stock or broth
• 1/2 to 3/4 cup heavy cream

1. For the steaks, preheat 2 skillets each with 2 tablespoons EVOO over medium-high heat.
2. Season both sides of the steaks with salt.
3. Press about 1/2 tablespoon of freshly ground black pepper evenly on each side of the steaks.
4. Add 2 seasoned steaks to each hot skillet and cook the steaks for 6 to 7 minutes on each side for medium doneness.
5. If you have a huge skillet14 inchesyou can fit them all in one pan.
6. While the steaks are cooking, start the caramelized zucchini.
7. Preheat a large skillet with 2 tablespoons of the EVOO over medium-high heat.
8. Add the sliced zucchini, distributing it evenly over the entire surface of the skillet, and cook without stirring for 2 minutes.
9. By not stirring the zucchini once you have it settled in the skillet, you will ensure that it will brown.
10. Add the garlic, half of the sliced onion, and salt, and now you can stir it up to distribute the flavors.
11. Cook for 5 minutes, tossing it occasionally.
12. Add the tomatoes and half of the chopped parsley; continue to cook for 1 to 2 minutes, or until the tomatoes are heated through.
13. Remove the steaks from the skillet to a platter and tent with foil to rest while you make the sauce.
14. With a rubber spatula, remove the excess pepper from the skillets, being sure to remove any burned bits but leaving the brown bits in the pan.
15. Scrape all the drippings that remain into one skillet.
16. Return the skillet with all the drippings to the heat and add the remaining 2 tablespoons of EVOO.
17. Add the remaining sliced onion, the mustard, and thyme, and cook for 1 to 2 minutes, stirring frequently.
18. Add the chicken stock and heavy cream, raise the heat to high, and cook for 3 minutes, or until the sauce is slightly thickened.
19. Taste the sauce for seasoning, and then finish the sauce with the remaining chopped parsley.
20. To serve, top each steak with some of the sauce and serve alongside the caramelized zucchini.
21. Zucchini is one of those vegetables that you love because it is inexpensive, fast, and easy to prepare.
22. The thing is it really doesnt have a great big flavor all on its own.
23. By caramelizing it, you intensify the zucchini flavor.

extravirgin olive oil, salt, t, freshly ground black pepper, zucchini, garlic, spanish onion, tomatoes, parsley, mustard, thyme, chicken, heavy cream

Taken from www.epicurious.com/recipes/food/views/black-pepper-steaks-with-a-creamy-pan-sauce-and-caramelized-zucchini-374821 (may not work)