Ingredients
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1/4 cup dry sherry
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2 tbsp reduced-sodium soy sauce
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2 tbsp olive oil, plus more for brushing
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3 cloves garlic, minced
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1 lb flank steak
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2 medium zucchini
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3 ciabatta rolls, split
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1/3 cup peppercorn salad dressing
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1/2 (5 oz) pkg baby spinach and spring mix
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1 pint grape tomatoes
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1/2 small red onion, thinly sliced
Steps
1
In a large resealable plastic bag, combine the sherry, soy sauce, oil, and garlic. Add the steak and seal bag. Refrigerate 1 hour or up to overnight.
2
Set grill or grill pan to medium-high. Remove steak from marinade and pat dry. Season with salt and pepper. Grill steak 8–10 min. for medium-rare and until charred on all sides. Transfer to cutting board and let rest 10 min.
3
Meanwhile, cut the zucchini in half lengthwise. Brush zucchini with oil and season with salt and pepper. Grill zucchini 10 min., until charred and tender, turning occasionally. Brush the rolls with oil. Grill bread alongside zucchini 4–5 min., until lightly toasted, turning occasionally. Transfer zucchini and bread to cutting board and let cool slightly. Slice zucchini into half-moons. Cut bread into 1-inch cubes.
4
In a large serving bowl, combine the dressing, spinach and spring mix, tomatoes, and onion. Add the zucchini and bread and toss to combine. Season with salt and pepper. Slice steak against the grain and arrange on top of salad. Serve immediately.
