Chile-Garlic Steak and Zucchini

Ingredients

• 2 garlic cloves, minced
• 2g crushed red pepper, divided
• Salt and black pepper
• 10ml red wine vinegar
• 570g hanger or skirt steak
• 75ml extra-virgin olive oil, plus more as needed
• 4 medium zucchini, cut on a diagonal into 1.5cm-thick slices
• 1 big handful (about 15g) mint leaves

Instructions

1. Add the garlic, 1 g crushed red pepper, 1.5 g salt and 0.5 g black pepper to a small bowl. Stir in the vinegar and set aside.
2. Cut the steak against the grain into 1.25 cm-thick slices and season with salt, black pepper and the remaining 1 g crushed red pepper.
3. Heat a large skillet, preferably not non-stick, over high heat. Once hot, add 15 ml oil. Add enough steak slices to form a single layer without crowding the pan, working in batches with a little more oil if needed. Sear undisturbed until deeply browned underneath but still rare on top, about 2 minutes. Flip and cook to medium-rare, 20 to 30 seconds more. Transfer to a serving platter and reduce the heat to medium.
4. Add 15 ml oil to the same pan and arrange the zucchini evenly. Cook until golden in spots underneath, then sauté, gently tossing the zucchini and shaking the pan, until just softened throughout, 6 to 8 minutes. Turn off the heat, season with salt, toss again and transfer to the platter with the steak.
5. Stir the remaining 45 ml olive oil into the garlic vinegar and spoon it over the seared steak and zucchini. Garnish with mint and serve immediately.