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.
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.
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.
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