Pounded Flank Steak with Zucchini Salsa
Pounded Flank Steak with Zucchini Salsa
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    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.

    Ingredients

    • 1 1/2 pounds zucchini, cut into 1/4-inch pieces (about 5 cups)
    • 1/2 cup 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 (1 1/2-pound) piece flank steak

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 163 % Daily Value *
    • Total Fat: 15 g 23.41%
    • Saturated Fat: 3 g 12.83%
    • Trans Fat: 0 g %
    • Cholesterol: 15 mg 5.09%
    • Sodium: 16 mg 0.65%
    • Calcium: 20 mg 1.98%
    • Potassium: 98 mg 2.81%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 4.57%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 1 g %
    • Dietary Fiber: 0 g 1.26%
    • Sugar: 0 g
    • Protein: 5 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 0.26%
    • Vitamin C 0.26%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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