Grilled Flank Steak with Zucchini Corn Salad

1.In a bowl, whisk together olive oil, soy sauce, red wine vinegar, honey, minced garlic, black pepper, and salt to create the marinade.

2.Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

3.While the steak marinates, prepare the zucchini corn salad. In a large bowl, combine diced zucchinis, corn kernels, red bell pepper, red onion, and cilantro.

4.In a separate small bowl, whisk together lime juice, lime zest, cumin, chili powder, and a pinch of salt. Pour this dressing over the salad and toss to combine. Set aside to let the flavors meld.

5.Preheat the grill to medium-high heat (about 400°F / 200°C). Remove the flank steak from the marinade and let excess marinade drip off.

6.Grill the flank steak for about 5-7 minutes per side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check for an internal temperature of 130-135°F (54-57°C) for medium-rare.

7.Once grilled, remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain into thin strips.

8.To serve, place a generous portion of the zucchini corn salad on each plate and top with sliced flank steak. Garnish with additional cilantro if desired.