Name: Pounded Flank Steak with Salsa
Yield: 4 servings
Ingredients: 1½ pounds zucchini, cut into ¼-inch pieces (about 5 cups); ½ cup red wine vinegar; 1 tablespoon coarsely chopped oregano, plus leaves for serving; ¼ cup olive oil, plus more for steak; Kosher salt, freshly ground pepper; 1 1½-pound piece flank steak

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A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star. We cribbed the pounding technique from Chris Fischer's amazing The Beetlebung Farm Cookbook.

Pounded Flank Steak with Zucchini Salsa

Recipe notes