Pounded Flank Steak with Zucchini Salsa
Tender flattened flank steak served with a bright, tangy zucchini salsa made with fresh oregano and red wine vinegar. This dish combines grilled beef with fresh vegetables for a perfect summer meal.
Ingredients
- •1½ pounds zucchini
- •½ cup red wine vinegar
- •1 tablespoon oregano
- •¼ cup olive oil
- •to taste kosher salt and pepper
- •1½ pounds flank steak
Cooking Instructions
- 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.
5 min
- 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" thick. (Don't hold back; you want it good and roughed up.) Pat steak dry with paper towels; season generously with salt and rub a bit of oil all over. Grill until browned, about 2 minutes per side for medium-rare. (You might not get that much color on this steak because it's so thin, but you don't want it to be overcooked.) 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.
20 min
- 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.
5 min
- 4.
Zucchini salsa can be made 1 day ahead. Cover and chill.
