We love this low-cost cut for its big, beefy flavor, but feel free to substitute flank or skirt steak in a pinch. Slice medium-rare steak against the grain for melt-in-your-mouth bites. Tuck leftovers into a whole-wheat tortilla for a tasty lunch.

Robby Melvin
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary test

active:
15 mins
total:
45 mins
Yield:
Serves 6 (serving size: 3 oz. steak and 2/3 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drizzle steak with 2 tablespoons oil. Stir together 1 teaspoon salt, cumin, and pepper. Rub mixture into steak; let stand at room temperature 30 minutes.

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  • Toss together zucchini, vinegar, lime zest and juice, and remaining 2 tablespoons oil in a bowl. Stir in cilantro, oregano, and remaining 3/4 teaspoon salt.

  • Preheat grill to medium-high (400°F to 450°F). Place steak on oiled grates. Grill, uncovered, to medium-rare or desired degree of doneness, about 5 minutes per side. Remove from heat; let stand 5 minutes. Cut diagonally against the grain into thin slices. Serve with zucchini salsa.

Nutrition Facts

248 calories; fat 16g; saturated fat 4g; protein 21g; carbohydrates 4g; fiber 1g; sugars 3g; sodium 621mg.
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