Pounded Flank Steak with Zucchini Salsa
Pounded Flank Steak with Zucchini Salsa is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Toss zucchini, vinegar, chopped oregano, and 1/4 cup oil in a medium bowl to combine; season zucchini salsa with salt and pepper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionToss zucchini, vinegar, chopped oregano, and 1/4 cup oil in a medium bowl to combine; season zucchini salsa with salt and pepper.
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.
Zucchini salsa can be made 1 day ahead.
Cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.