Can I make this salad even if I don't have a grill?

A cast iron grill pan on the stovetop works well for both the steak and zucchini. You won't get the same smoky flavor, but the technique is the same. Get the pan hot before adding anything.

Can I use a different cut of steak for this grilled steak salad?

Flank steak is the lean go-to for me, but skirt steak makes a great swap. Otherwise, sirloin steak would also work well, here, but I'd maybe skip the marinade if I used sirloin!

Can I make the pesto ahead of time?

I wouldn't recommend it, but technically yes. Pesto is best when it's fresh and is more likely to discolor if you make it ahead. However, you can press a piece of plastic wrap directly on the surface to discourage discoloration.

How long does this grilled steak salad keep?

Up to 2 days in the fridge, but the pesto will start to discolor once tossed. Keep leftovers in an airtight container and eat cold or at room temperature - reheated zucchini loses its texture.

Grilled Steak Salad with Zucchini & Pesto

Description

An easy, oven-free gluten free summer salad recipe! Flank steak, a quick punchy marinade, grilled zucchini, fresh tomatoes, and a homemade pesto come together for a salad that's simple but loaded with bright summer flavors. Add shaved parmesan or arugula if you'd like to change it up.

Ingredients

Units Scale

1.5 pound flank steak
1/2 cup extra virgin olive oil, divided
3 tablespoons red wine vinegar
1/4 cup chopped parsley
1 tablespoon crushed red pepper
1 large zucchini, sliced diagonally (or 2 medium)
1 cup cherry tomatoes, halved
1 cup packed basil leaves
1/4 cup pine nuts
2 tablespoons lemon juice

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Instructions

Marinate steak. Combine 1/4 cup extra virgin olive oil, red wine vinegar, chopped parsley, and crushed red pepper in a shallow dish or zip-top bag. Add flank steak and turn to coat or squeeze the bag to distribute marinade. Marinate for at least 5 hours to overnight.
Prepare zucchini and preheat grill. Toss the zucchini slices in 1/2 tablespoon olive oil. Season the flank steak with kosher salt and pepper and let come to room temperature while the grill preheats. Prepare a grill for medium-high (450-500 degrees F) indirect heat: for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off; for a pellet grill, set temperature to 450 degrees F.
Grill steak. Place steaks over direct heat/on the hot side of the grill. Cook for 1-2 minutes on each side, keeping the grill cover closed unless flipping. Move the steaks to indirect heat and cook for 4-6 minutes without flipping, until steak reaches an internal temperature of 125 degrees F for medium-rare or 135 degrees for medium, depending on how done you'd like the steak.
Grill zucchini. Meanwhile, add the zucchini slices to the hot side of the grill and cook for 1-2 minutes on each side, just enough to sear the zucchini without overcooking it. Transfer the zucchini and steak to separate plates and turn off the grill.
Make the pesto. Add the basil leaves, pine nuts, lemon juice, and remaining 3 1/2 tablespoons extra virgin olive oil to a food processor or blender. Process until almost smooth, stopping to scrape down the sides as necessary.
Assemble salad. Thinly slice the steak against the grain. Add the grilled zucchini, halved tomatoes, steak slices, and pesto to a large bowl. Toss to combine and serve immediately! Will keep in the fridge for up to 2 days, but the pesto may discolor.

Notes

Swap flank steak with skirt steak if needed. Sirloin also makes a good substitute!
No grill? Use a cast iron grill pan. The method is the same!
To store leftovers, keep in an airtight container for up to 2 days. The pesto will likely discolor. I don't recommend prepping the full salad in advance because of the pesto discoloring, but you can prep the steak and vegetables in advance and toss everything together just before serving if needed.