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Cooking With Chef Hermann: Pounded Flank Steak with Zucchini Salsa

Pounded Flank Steak with Zucchini Salsa (Serves 4)


  • 1 ½ lb. zucchini, cut into ¼” pieces (about 5 cups)
  • ½ cup red wine vinegar
  • 1 Tbsp. coarsely chopped oregano, plus leaves for serving
  • 4 cup olive oil, plus more steak
  • Kosher salt, freshly ground pepper
  • 1 1½ lb. piece of flank steak


Toss zucchini, vinegar, chopped oregano, and ¼ 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 to ½” thick. 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; do not overcook. Transfer steak to a cutting board and let rest for 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.

Note: zucchini salsa can be made 1 day ahead.