Author Notes
No August veggie feast is complete without a little steak to fill you up.
This stick-with-you rendition isn’t heavy, it’s just mmm-inducingly satisfying. You’re going for just-medium-rare here, and you haven’t lived until you’ve paired still-warm steak slivers with tangy Tzatziki and a chive-brightened herb vinaigrette. —CAVA
Continue After Advertisement
Ingredients
- for marinade:
-
1/2 cup
red wine vinegar
-
1/4 cup
Worcestershire sauce
-
1/5 cup
vegetable oil
-
2 tablespoons
Dijon mustard
-
2 tablespoons
brown sugar
-
2
large cloves garlic, minced
-
1
medium shallot, minced
-
2 tablespoons
chopped fresh herbs such as thyme or oregano
-
1 1/2 pounds
flank steak
- for zucchini and serving:
-
3
medium zucchini, ends removed and thinly sliced longways
-
1
container Cava Tzatziki
-
3 tablespoons
olive oil
-
1 tablespoon
lemon juice
-
1
clove garlic, finely minced
-
1 bunch
fresh chives, snipped into small pieces
-
salt and pepper to taste
Directions
-
For marinade, mix all marinade ingredients together and add flank steak. Marinate for at least one hour and up to 24 hours.
-
Preheat grill to high heat. Grill flank steak until cooked to desired doneness, approximately 3 to 4 minutes per side for medium rare. Grill sliced zucchini for approximately the same time, until lightly charred and softened. Remove steak to cutting board and let rest at least 5 minutes or ideally up to 10 minutes.
-
Slice steak into 1/2-inch slices across the grain at an angle (position knife perpendicular to the sinews of the meat and slice diagonally at 45 degrees towards the end of the steak).
-
For vinaigrette, whisk olive oil, lemon juice, garlic, chives, salt, and pepper rapidly until emulsified (we like to put our dressings in a jar and shake to achieve desired consistency).
-
To serve, spread tzatziki across bottom of a large platter. Alternate portions of steak and zucchini across platter. Drizzle with vinaigrette.
See what other Food52ers are saying.