Before starting, wash and dry all produce. Halve tomatoes. Cut zucchini into 1/4-inch rounds.

Heat a large non-stick pan over medium high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Transfer zucchini to a medium bowl. Add 1 tbsp pesto (dbl for 4 ppl), then toss to coat. Cover to keep warm.

Pat steaks dry with paper towels. Season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper. Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Pan-fry until cooked to desired doneness, 5-8 min per side.

While steaks cook, add vinegar and 1 tbsp pesto (dbl for 4 ppl) to a large bowl. Season with remaining garlic salt and pepper, then stir to combine. Add tomatoes and arugula and spinach mix, then toss to combine.

Let steaks rest for 5 min, then thinly slice. Divide steaks, zucchini and salad between plates. Spoon remaining pesto over steaks. Sprinkle Parmesan over zucchini and salad.