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