Balsamic Flank Steak with Zucchini and Whipped Feta Recipe
A savory and tangy balsamic flank steak marinated with garlic, Dijon mustard, and soy sauce, grilled to perfection alongside charred zucchini slices, served with a smooth and creamy whipped feta topping. This dish combines bold flavors and simple ingredients for an impressive and satisfying meal.
- Prep Time: 10 minutes plus 2 hours to overnight marinating
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes to overnight marinating plus 15 minutes cooking
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Balsamic Flank Steak
- 1.5 lb flank steak
- 2 teaspoons Dijon mustard
- 4 cloves garlic, minced
- 2 teaspoons onion powder
- 3 Tablespoons soy sauce or coconut aminos
- 3 Tablespoons olive oil
- 1/2 cup balsamic vinegar, plus more as needed
- Salt and black pepper to taste
Zucchini and Whipped Feta (Optional)
- 3 large zucchini, ends trimmed and cut into thick slices lengthwise
- 2-3 Tablespoons olive oil
- Kosher salt to taste
- 8 ounces feta cheese in the brine
- 3 Tablespoons heavy cream or milk
Instructions
- Prepare the marinade: Combine Dijon mustard, minced garlic, onion powder, soy sauce, olive oil, and balsamic vinegar in a large plastic bag or shallow dish. Season both sides of the flank steak with salt and black pepper, then add it to the marinade. Refrigerate and marinate for at least 2 hours or overnight for best flavor.
- Preheat the grill: Oil the grill grates to prevent sticking and heat the outdoor grill to high heat, approximately 450°F.
- Grill the steak: Remove the flank steak from the marinade, shaking off excess but reserving the marinade for the glaze. Place the steak on the hot grill and close the lid. Cook for 3-5 minutes on each side for medium-rare doneness or until the internal temperature reaches 135°F.
- Grill the zucchini: While flipping the steak, brush zucchini slices with olive oil and sprinkle with kosher salt. Add zucchini to the grill and cook 2-3 minutes per side, pressing gently with tongs to develop grill marks and achieve tender, charred spots.
- Rest steak and zucchini: Transfer both grilled steak and zucchini to a clean cutting board and let the steak rest for 10 minutes to allow juices to redistribute.
- Make balsamic glaze: Bring the reserved marinade to a rolling boil in a medium saucepan over medium-high heat, ensuring it reaches at least 165°F to be safe. Reduce to a simmer and cook for 2-3 minutes until thickened and syrupy, coating the back of a spoon. Add more balsamic vinegar to adjust consistency if needed.
- Prepare whipped feta: Combine feta cheese and heavy cream or milk in a blender or food processor. Blend until smooth and creamy.
- Serve: Brush half of the balsamic glaze over the rested steak, then slice thinly against the grain. Plate the whipped feta as a base, top with sliced steak and grilled zucchini, then drizzle remaining balsamic glaze over the dish and enjoy.
Notes
- Marinate the steak overnight for deeper flavor and more tender meat.
- Use a meat thermometer to ensure perfect medium-rare doneness.
- Balsamic glaze can be stored in the refrigerator for up to one week.
- Substitute heavy cream with milk for a lighter whipped feta, though cream yields richer texture.
- Serve with a side of crusty bread or roasted potatoes for a complete meal.
