Created by ImPat on November 29, 2018
Step 1: Rub steak all over with half the garlic and then set aside on a plate for 5 minutes.
Step 2: Put, wine, Worcestershire sauce, half of the vinegar and half of the lemon zest in a large bowl, mixing to combine and then add the steaks, tossing to coat and then cover bowl and set aside for 25 minutes to marinate.
Step 3: Put zucchini in a large bowl and add 1 1/2 tablespoons of the oil and toss to coat and season to taste.
Step 4: Preheat a chargrill pan or barbecue grill to medium and grill zucchini, turning for 5 minutes or until lightly blackened and transfer to a large bowl and add olives, eschalots, capers, kale and pomegranate, mixing to combine.
Step 5: Add remaining garlic, vinegar, zest and remaining oil and toss to combine and season.
Step 6: Increase heat to high and remove steaks from marinade and grill, turning regularly for 12 minutes or until cooked to medium and then transfer to a plate, loosely cover with foil and allow to rest for 5 minutes.
Step 7: Serve with barbecued zucchini on the side.