Best Pounded Flank Steak With Zucchini Salsa Recipes

FLANK STEAK WITH ZUCCHINI

Flank Steak With Zucchini image

Marinate the meat at leisure, allow enough time to salt the zucchini to extract excess moisture and you are ready for speed-dial cooking. Once cooked, the dish can also bide its time, to anchor a summer buffet at room temperature.

Provided by Florence Fabricant

Categories meat, main course

Time 5h40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup soy sauce
2 tablespoons mirin
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
1 1/2 tablespoons light brown sugar
1 teaspoon five-spice powder
1 3/4 to 2-pound flank steak
2 pounds zucchini, trimmed
Salt
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon slivered ginger
4 scallions, chopped
Leaves from 20 stems cilantro

Steps:

Mix soy sauce, mirin, sesame oil, vinegar, sugar and five-spice powder in a bowl. Place meat in a shallow dish, cover with mixture, turn, cover and marinate 3 to 5 hours in refrigerator.
Meanwhile, julienne zucchini lengthwise, preferably using a mandoline for longer strips than in a food processor. Separate into strings, place in a bowl, toss with 1 1/2 teaspoons salt and set aside for one hour. Rinse and squeeze dry on paper towels.
Heat grill. Drain marinade from meat into a saucepan. Grill steak 3 to 4 minutes on each side for medium rare. Set aside on a cutting board.
Heat oil in a skillet. Add garlic and ginger, saute a couple of minutes, add zucchini and stir-fry until wilted. Stir in scallions and cilantro. Season with salt. Spread on a platter. Bring marinade to a simmer. Slice meat thin on the bias and arrange on zucchini. Pour hot marinade over meat and serve.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 25 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 8 grams, Sodium 1160 milligrams, Sugar 9 grams

POUNDED FLANK STEAK WITH ZUCCHINI SALSA

Pounded Flank Steak with Zucchini Salsa image

A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.

Provided by Amiel Stanek

Categories Bon Appétit Summer Grill Steak Oregano Zucchini Quick & Easy

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds zucchini, cut into 1/4-inch pieces (about 5 cups)
1/2 cup red wine vinegar
1 tablespoon coarsely chopped oregano, plus leaves for serving
1/4 cup olive oil, plus more for steak
Kosher salt, freshly ground pepper
1 (1 1/2-pound) piece flank steak

Steps:

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