Pounded Flank Steak with Zucchini Salsa

Name: Pounded Flank Steak with Zucchini Salsa
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
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

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.

4 servings

30 min

Published October 4, 2025

Be the first to rate this recipe

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.

Cooking Instructions

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

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

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

Zucchini salsa can be made 1 day ahead. Cover and chill.