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Pounded Flank Steak with Zucchini Salsa


  • 1 1/2 pounds zucchini, cut into 1/4-inch pieces (about 5 cups)
  • 1/2 cup red wine vinegar
  • 1 tablespoon coarsely chopped oregano, plus leaves for serving
  • 1/4 cup olive oil, plus more for steak
  • Kosher salt, freshly ground pepper
  • 1 (1 1/2-pound) piece flank steak


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