pepper-crusted steak with horseradish creme fraiche & tomato zucchini salad

*the* steak recipe for the summer.

I’m saying it now, this is the steak recipe of the summer. It’s bright and refreshing, but still meaty and hearty—basically everything I want when I’m craving something satisfying that doesn’t weigh me down. You’ve got perfectly peppered, crusty steak (grilled or roasted, depending on your resources/vibe), a juicy heirloom tomato and zucchini salad that tastes like summer on a plate, and a cool, creamy horseradish crème fraîche that ties it all together. Finish it off with chives and bang, it’s perfect. It’s light, bold, and a little luxurious without trying too hard.

I keep this recipe on rotation for those “we should grill tonight” moments and also for dinner parties where I want to serve something impressive but effortless.

In this recipe, I used a flank steak, but you can alter this for any cut of steak that you like. For date night, I’d go strip or ribeye. For groups, I’d go skirt or flank. The steak cooks in under 15 minutes, the salad takes no time, and the sauce is a simple stir. Serve it all on one big platter and let everyone dig in—it’s casual, elegant, and summer-ready.