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Preheat oven to 425°F.
Wash and dry the fresh produce.
Trim zucchini, quarter lengthwise, then slice crosswise into 2-inch long pieces; transfer to a baking sheet pan. Drizzle with oil, season with salt and pepper, and toss to coat; spread out in an even layer.
Place baking sheet in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until zucchini is fork-tender, 20-25 minutes. Remove from oven.
Meanwhile, peel and mince garlic; place in a small bowl along with oil, vinegar, Dijon, salt, and pepper. Whisk to combine the marinade.
Cut steak into portions, place on a plate, and drizzle with marinade on both sides; turn to coat and set aside.
While the steaks are marinating, zest and juice lemon into a medium bowl. Add oil, salt, and pepper; whisk to combine the dressing.
Using a clean cutting board, peel and mince additional garlic; peel and mince shallot. Add both to the bowl with the dressing.
Slice tomato lengthwise into wedges; add to the bowl, stir to coat, and set aside.
Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.
Once the grill pan is hot, add steaks and cook until desired doneness, 2-5 minutes per side. Remove to a clean plate.
While the steaks are cooking, pick mint leaves off the stems; discard stems and mince the leaves.
When the zucchini is done, add to the bowl with the dressing and tomatoes. Add mint and toss to combine the warm salad.
To serve, divide steak and salad between plates; sprinkle feta over salad and enjoy!
Preheat oven to 425°F.
Wash and dry the fresh produce.
Trim zucchini, quarter lengthwise, then slice crosswise into 2-inch long pieces; transfer to a baking sheet pan. Drizzle with oil, season with salt and pepper, and toss to coat; spread out in an even layer.
Place baking sheet in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until zucchini is fork-tender, 20-25 minutes. Remove from oven.
Meanwhile, peel and mince garlic; place in a small bowl along with oil, vinegar, Dijon, salt, and pepper. Whisk to combine the marinade.
Cut steak into portions, place on a plate, and drizzle with marinade on both sides; turn to coat and set aside.
While the steaks are marinating, zest and juice lemon into a medium bowl. Add oil, salt, and pepper; whisk to combine the dressing.
Using a clean cutting board, peel and mince additional garlic; peel and mince shallot. Add both to the bowl with the dressing.
Slice tomato lengthwise into wedges; add to the bowl, stir to coat, and set aside.
Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.
Once the grill pan is hot, add steaks and cook until desired doneness, 2-5 minutes per side. Remove to a clean plate.
While the steaks are cooking, pick mint leaves off the stems; discard stems and mince the leaves.
When the zucchini is done, add to the bowl with the dressing and tomatoes. Add mint and toss to combine the warm salad.
To serve, divide steak and salad between plates; sprinkle feta over salad and enjoy!