For Zucchini Bread

3 eggs

1/2 cup plain yogurt

6 tablespoons unsalted butter, melted and cooled

2 cups unpeeled zucchini

1/2 cup extra sharp cheddar, grated

2 cups all-purpose-flour

1/4 cup sugar

1 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon ground cardamon

Pre-heat oven to 375 F.

Sift flour, baking soda, baking powder, cardamon, and salt together in large bowl. In another bowl whisk sugar, yogurt, eggs, and melted butter until combined.

Shred zucchini and squeeze to remove excess liquid. Fold wet ingredients, cheese and zucchini into flour mixture until just combined, do not over beat. Spoon batter into a greased cast iron skillet or pan. Bake for about 1 hour until toothpick comes out clean.

For Steak

1 pound skirt steak (1 steak), cut in half

5 shallots, thinly sliced

1/2 cup balsamic vinegar

2 tablespoons brown sugar

3 tablespoon unsalted butter

Salt and freshly ground pepper

Pat steak dry, season with salt and pepper. Set aside at room temperature.

In a medium saucepan over moderate heat add vinegar and sugar. Simmer and reduce for 10 minutes or until mixture reduces to a thick syrup. Remove from heat and stir in 1 tablespoon of butter until melted. Set aside.

Melt remaining butter in a medium skillet over moderate heat. Add the shallots and season with salt and pepper. Cook until they begin to brown all over, about 10 minutes.

Prepare grill for medium-high heat, indoor or out. Brush glaze on all sides of steak reserving 2 tablespoons. Cook for 2 minutes on each side for medium rare. Transfer to a cutting board and let stand for 5 minutes. Serve with reserved glazed and shallots.