Pounded Flank Steak with Courgette Salsa

Ingredients for Pounded Flank Steak with Courgette Salsa

• 675g courgette, cut into 1/4-inch pieces (about 1200ml )

• 120ml 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 (675g) piece flank steak

Toss courgette, vinegar, chopped oregano, and 60ml oil in a medium bowl to combine; season courgette 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 colour 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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.