Chile-Garlic Steak and Zucchini

To a small bowl, add the garlic, ½ teaspoon crushed red pepper, ¼ teaspoon salt and ¼ teaspoon black pepper, then stir in the vinegar and set aside.

Cut the steak against the grain into ½-inch-thick slices and season with salt, black pepper and the remaining ½ teaspoon crushed red pepper.

Heat a large skillet (preferably not non-stick) over high. Once the pan is hot, add 1 tablespoon oil. Once the oil shimmers and easily glides to coat the bottom of the skillet when tilted, use tongs to add enough steak slices to form a single layer, without overcrowding the pan. If all the steak slices fit comfortably in a single layer, cook as instructed. If they don’t, cook the steak in batches, adding a little more oil as needed. Sear the steak slices, undisturbed, until they are deeply browned on the bottom but still rare on top, about 2 minutes. Flip and cook to medium-rare doneness, 20 to 30 seconds more. Transfer to a serving platter. Adjust heat down to medium.

Add 1 tablespoon oil to the same pan and arrange the zucchini evenly across the surface. Cook until some of the pieces start to become golden on the bottom in spots, then sauté, gently tossing the zucchini and shaking the pan, until just softened throughout, 6 to 8 minutes. Turn off heat, season with salt, toss again and then transfer to the platter with the steak.

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