Cut your sirloin into 4, 6 oz pieces. Pound the sirloin with a pounder (use rolling pin in you don’t have a pounder) and flatten until they are ¼ inch thick. Finely chop your garlic and place on a cutting board, mixed with 1 tsp of salt. Rub the garlic and salt on both sides of your sirloin steaks and sprinkle with pepper.
In a large nonstick skillet heat 1 tbsp of olive oil over medium-high heat. Add your half moon zucchini pieces and cook for 5 – 8 minutes, or until the slices begin to brown. Sprinkle with ¼ tsp of salt and fold in your dried tomato pesto. Remove from skillet and wipe the skillet clean with a paper town.
Heat 1 tsp olive oil in your skillet over high heat and add your steaks. Cook for 1 – 1 ½ minutes on each side, or until they begin to brown. Cook longer if you desire a more well-done steak. Serve with a side of the zucchini.