Ingredients:

  • 1 lb flank steak
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 0.5 tsp cracked black pepper
  • 0.5 tsp sea salt
  • 2 medium zucchinis, sliced into 0.5 inch half-moons
  • 1 tbsp avocado oil
  • 0.5 tsp dried oregano
  • 1 pinch red chili flakes
  • 0.25 cup fresh parsley, finely chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp capers, chopped

Instructions:

  1. Pat the 1 lb flank steak completely dry with paper towels. Surface moisture is the enemy of a good sear.
  2. Mix the 2 tbsp olive oil, 2 cloves minced garlic, 1 tsp smoked paprika, 0.5 tsp black pepper, and 0.5 tsp sea salt. Rub this all over the steak until every inch is coated.
  3. Place your heavy skillet over medium high heat for 3 full minutes. Wait until the pan is lightly smoking.
  4. Lay the steak in the pan (away from you to avoid splashes). Cook for 4-5 minutes per side until a dark, mahogany crust forms.
  5. Remove the steak to a plate and tent loosely with foil. Let it sit for 7 minutes to allow the juices to redistribute.
  6. In the same pan (don't wash it!), add 1 tbsp avocado oil. Toss in the 2 sliced zucchinis, 0.5 tsp oregano, and chili flakes.
  7. Cook the zucchini for 4-6 minutes until the edges are golden and slightly translucent but still firm.
  8. In a small bowl, whisk the 1 tbsp lemon juice, 1 tsp Dijon, 1 tbsp chopped capers, and 0.25 cup parsley.
  9. Find the direction of the muscle fibers and slice across them into thin strips. Look for the long lines and cut perpendicular to them.
  10. Divide the zucchini between two bowls, top with the steak slices, and drizzle that punchy caper sauce over everything.