Chile-Garlic Steak and Zucchini

Instructions

1. 1

   Combine the garlic, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl, then stir in the vinegar and set aside.

2. 2

   Cut the steak against the grain into 1/2-inch-thick slices and season with salt, pepper, and the remaining 1/2 teaspoon crushed red pepper.

3. 3

   Heat a large skillet (not nonstick) over high heat. Add 1 tablespoon oil, and once shimmering, add enough steak slices to form a single layer without crowding (work in batches with a little more oil if needed). Sear undisturbed until deeply browned on the bottom but still rare on top, about 2 minutes, then flip and cook 20 to 30 more seconds for medium-rare. Transfer to a platter and reduce heat to medium.

4. 4

   Add 1 tablespoon oil to the same pan and spread the zucchini evenly across the surface. Cook until golden in spots, then toss and shake the pan until just softened throughout, 6 to 8 minutes. Season with salt and transfer to the platter with the steak.

5. 5

   Stir the remaining 3 tablespoons olive oil into the garlic-vinegar mixture and spoon it over the steak and zucchini. Garnish with mint and serve immediately.