Seared Skirt Steak with Lemon-Parmesan Cream and Balsamic Glaze

I really enjoy cooking and trying new things. I love my foodi, instant pot, dutch oven, and my crepe maker :) I love making meals from scratch and enjoying the fruits of my labor.

1-½ lb. skirt steak, trimmed of excess fatty patches, cut into 4 or 5 even pieces, at room temperature

Kosher salt and freshly ground black pepper

3 Tbs. olive oil

1 cup finely diced leek, white and light-green parts only, from about 2 medium or 1 very large leek

½ cup dry white wine

½ cup heavy cream

¼ cup lower-salt beef broth

1-¼ oz. finely grated Parmigiano-Reggiano (about 1 cup grated on a rasp)

2 tsp. chopped fresh rosemary

Zest of 1 lemon (about 1 tsp.)

Balsamic glaze, for serving

Directions at finecooking.com

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