Categories: Steak

Ingredients

• 1 1/2 lb. zucchini, cut into 1/4-inch pieces
• 1/2 cup red wine vinegar
• 1 tbsp. coarsely chopped oregano, plus leaves for serving
• 1/4 cup olive oil, plus more for steak
• Kosher salt
• Black pepper
• 1 1/2 lb. piece flank steak

Directions

1. Toss zucchini, vinegar, chopped oregano and 1/4 cup oil in a medium bowl to combine; season zucchini salsa with salt and pepper. Set aside.

2. Prepare a grill for high heat. Meanwhile, flatten your steak. Cover a cutting board with a long piece of plastic wrap and set steak on top; fold plastic over steak to cover. Using the smooth side of a meat mallet, pound steak to about 1/2-inch thick. Pat steak dry with paper towels; season generously with salt and rub a bit of olive oil all over. Grill until browned, about 2 minutes per side for medium-rare. Transfer steak to a cutting board and let rest 5-10 minutes. Cut in half lengthwise with the grain, then slice thinly against the grain.

3. Arrange steak on a platter and spoon half of reserved salsa along with some juices over steak. Top with oregano leaves. Serve remaining salsa alongside.

Email to a friend | Print this recipe | Back