Speedy and satisfying, this weeknight win is packed with the good stuff. Charred zucchini is tossed with corn, beans, spinach and tangy feta, and served alongside tender steak for a lean and veg-heavy dinner that's ready in just half-an-hour.
Trim zucchini and slice into rounds. Drain corn and black beans. Rinse and roughly chop coriander. Crumble feta. Finely zest and juice lime.
Heat a frypan over medium-high heat. Add 2 teaspoons oil and zucchini and cook for 3–4 minutes or until caramelised. Sprinkle with garlic and herb mix and remove from heat. Wipe out frypan.
Return frypan to medium-high heat. Rub steaks with 2 teaspoons oil and season with salt and pepper. Add to pan and cook for 3 minutes each side, or until medium-rare. Remove from pan, cover with aluminium foil and set aside to rest for 5 minutes while you make the salad.
While the steaks are resting, place remaining olive oil, lime zest and juice, feta and coriander in a bowl large enough to fit the salad. Season with salt and pepper and mix well to combine
Add corn, black beans, baby spinach leaves and charred zucchini to the bowl with the dressing and toss to combine. Season with salt and pepper.
Slice steaks. Divide steaks and charred zucchini salad between plates to serve.