Grilled Strip Steaks and Zucchini with Olive Vinaigrette

Instructions

Whisk oil, garlic, and pepper flakes together in bowl. Toss zucchini with 1 tablespoon oil mixture, ½ teaspoon salt, and ½ teaspoon pepper in large bowl. Whisk tapenade, vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper into remaining oil mixture; set aside. Pat steaks dry with paper towels and sprinkle with remaining 1 teaspoon salt and ½ teaspoon pepper.
Grill steaks over hot fire until meat registers 125 degrees (for medium-rare), 4 to 8 minutes per side. Transfer steaks to carving board, tent with foil, and let rest for at least 10 minutes. Grill zucchini until charred and tender, 3 to 5 minutes per side; transfer to platter.
Slice steaks and transfer to platter with zucchini. Drizzle steaks and zucchini with dressing and sprinkle with pine nuts and parsley. Serve.