Let's get that spring feeling into your bowl with this saucy, salad-y steak and veg combo. As sweet and fragrant as a Mediterranean breeze with cherry tomatoes, fresh basil and zucchini blistered in a pan, close your eyes, take a bite, and you're basically on a Greek Island.
Thinly slice zucchini into rounds. Halve cherry tomatoes. Peel and crush garlic. Finely grate lemon zest.
Heat ½ the oil in a frypan over medium-high heat. Add steaks, season with salt and pepper, and cook for 3 minutes each side for medium or until cooked to your liking. Place on a plate, cover with foil, and rest for 5 minutes. While steaks are cooking, continue with step 3.
Heat remaining oil in a frypan over medium-high heat. Add zucchini and a pinch of salt and pepper and cook, stirring, for 3–4 minutes or until golden brown and tender.
Add garlic and lemon zest and stir for 30 seconds or until fragrant. Add tomatoes and cook for 3–4 minutes or until blistered and starting to break down.
Pick basil leaves from their stems and stir ½ through tomato mixture with baby spinach and 60ml (¼ cup) water. Cook for 1 minute or until saucy and spinach has wilted. Season to taste with salt and pepper.
Cut lemon into wedges. Divide tomato mixture and steaks between bowls. Crumble over feta, top with remaining basil leaves and serve with lemon wedges.