Garlic-Dijon Ribeye with Warm Zucchini, Tomato, Mint & Feta Salad

Directions

1. Roast the zucchini on a baking sheet with a light drizzle of oil, salt, and pepper in a 425°F oven until fork-tender, about 20–25 minutes, tossing halfway.
2. Make a vinaigrette by whisking minced garlic with oil, balsamic vinegar, Dijon, salt, and pepper; set aside.
3. Slice the steak and lay pieces in a shallow dish, brushing both sides with the vinaigrette to coat; let sit briefly.
4. In a separate bowl, zest and juice the lemon, then whisk in oil, salt, and pepper to form a dressing.
5. Mince additional garlic and shallot; add to the dressing along with their oils.
6. Cut the tomato into wedges, add to the dressing, and toss to coat; set aside.
7. Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
8. Sear the steak pieces until browned and cooked to your liking, about 2–5 minutes per side; transfer to a clean plate.
9. Pick mint leaves from stems, discard the stems, and finely chop the leaves.
10. When the zucchini is tender, toss it with the warm dressing, tomatoes, and chopped mint to form the salad.
11. To serve, divide the steak and the warm salad between plates and crumble feta over the salad.