The sound of sizzling steak on the grill can instantly transport me to summer evenings, where the aroma dances through the air like a long-lost friend. Today, I’m thrilled to share my recipe for Balsamic Flank Steak with Grilled Zucchini and Creamy Whipped Feta, a dish that captures that essence of cheerful gatherings. With just 30 minutes of preparation, this meal is perfect for those busy weeknights when you crave something hearty yet effortlessly delicious. The marinated flank steak pairs beautifully with the grilled zucchini, creating a delightful contrast of flavors and textures that will make your taste buds sing. And who can resist the creamy whipped feta, adding a luxurious touch to an already incredible dish? Ready to elevate your cooking game and impress your family and friends? Let’s dive in!
Why is this dish a must-try?
Quick and Easy: This Balsamic Flank Steak takes just 30 minutes to prepare, making it ideal for busy weeknights when you want something special without the fuss.
Bold Flavors: The marinated steak, enhanced with a tangy balsamic glaze, perfectly complements the grilled zucchini, creating an explosion of taste.
Creamy Whipped Feta: With its smooth and rich texture, the whipped feta adds a touch of elegance that transforms a simple meal into a gourmet experience.
Versatile Options: Swap the zucchini for seasonal veggies like asparagus or bell peppers to keep things fresh and exciting.
Crowd-Pleaser: This dish is sure to impress both family and guests alike, making it a go-to for gatherings. Pair it with a vibrant salad or crusty bread to enhance the meal further. Check out my recipes for Grilled Chicken Pasta or Italian Beef Sandwich for more delicious ideas!
Balsamic Flank Steak Ingredients
For the Marinade
- Flank Steak – Lean cut perfect for marinating, offering rich flavor.
- Dijon Mustard – Adds tanginess and ensures the marinade adheres well to the meat.
- Garlic – Provides aromatic qualities that enhance the overall flavor profile.
- Onion Powder – Contributes sweetness and depth, balancing the marinade.
- Soy Sauce or Coconut Aminos – Introduces umami flavor, helping to tenderize the steak.
- Olive Oil – Keeps the meat moist while adding richness to the marinade.
- Balsamic Vinegar – A star ingredient in the marinade, bringing sweetness and acidity for a well-rounded taste.
For the Grilled Zucchini
- Zucchini – Fresh and textural vegetable that pairs perfectly with the steak; grill until tender.
For the Whipped Feta
- Feta Cheese – Adds richness and creaminess; blend until smooth for a luxurious texture.
- Heavy Cream or Milk – Used to thin out and smooth the whipped feta, making it lighter.
With these simple yet flavorful ingredients, your Balsamic Flank Steak with Grilled Zucchini and Whipped Feta will shine at your dinner table! Enjoy the delightful medley of tastes that will surely impress your family and friends.
Step‑by‑Step Instructions for Balsamic Flank Steak with Zucchini and Whipped Feta
Step 1: Marinate the Steak
In a large resealable plastic bag or shallow dish, combine Dijon mustard, minced garlic, onion powder, soy sauce, olive oil, and balsamic vinegar to create the marinade. Add the flank steak, ensuring it is well-coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 2 hours or overnight for deeper flavor penetration.
Step 2: Prepare the Grill
About 30 minutes before cooking, remove the marinated flank steak from the refrigerator to bring it to room temperature. Preheat your grill to high heat, aiming for around 450°F. Once hot, lightly oil the grill grates to prevent sticking, making sure they’re well-coated for optimal grilling.
Step 3: Grill the Steak
Place the marinated flank steak on the hot grill. Cook for 3-5 minutes on each side for medium-rare, using an instant-read thermometer to check for a temperature of 135°F. As the steak cooks, you’ll notice a beautifully charred exterior developing, indicating it’s achieving that perfect grill mark.
Step 4: Grill the Zucchini
While the steak is grilling, prepare the zucchini by brushing it with olive oil and seasoning with salt. Add the zucchini to the grill alongside the flank steak. Grill for 2-3 minutes per side, until it is tender and has a lovely char, which complements the flavors of the Balsamic Flank Steak beautifully.
Step 5: Rest and Slice the Steak
Once the steak reaches the perfect doneness, remove it from the grill and let it rest on a cutting board for about 10 minutes. This resting period allows the juices to redistribute within the steak. After resting, slice the flank steak against the grain into thin strips, ensuring each piece remains tender and juicy.
Step 6: Prepare the Balsamic Glaze
In a small saucepan, pour the remaining marinade from the steak and bring it to a boil over medium heat. Allow it to cook for 2-3 minutes, stirring occasionally, until it thickens into a glaze. This will amplify the flavors of your Balsamic Flank Steak with Zucchini and Whipped Feta.
Step 7: Serve the Dish
To serve, place a generous dollop of creamy whipped feta on the bottom of your plate, creating a luscious base. Layer the sliced flank steak on top of the feta, then add the grilled zucchini alongside. Finally, drizzle the thick balsamic glaze over everything to enhance both the visual appeal and flavor of this delightful dish.
Storage Tips for Balsamic Flank Steak with Zucchini and Whipped Feta
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days to maintain freshness and flavor.
Freezer: For longer storage, freeze the marinated flank steak before grilling in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before grilling.
Reheating: When ready to enjoy leftovers, reheat the steak and zucchini gently in a skillet over medium heat or in the microwave until warmed through, ensuring they remain moist.
Serving Freshness: For the best texture and taste, serve freshly made whipped feta while it’s still creamy, storing it separately and using within 3 days.
Balsamic Flank Steak with Zucchini Variations
Feel free to play with this recipe and discover delightful alternatives that’ll suit your taste.
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Steak Alternatives: Swap flank steak for skirt steak or ribeye for a richer, more marbled flavor. Each cut brings its own unique tenderness to the grill!
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Zucchini Alternatives: For a crisp twist, try grilling asparagus or bell peppers. Their vibrant colors and different textures will add a fun contrast to your dish.
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Flavoring Variations: Elevate your marinade with fresh herbs like rosemary or thyme. These aromatic additions can create a lovely fragrance and depth of flavor, making every bite memorable.
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Spice It Up: Add a pinch of red pepper flakes or a drizzle of hot sauce to the marinade for a spicy kick. The heat will beautifully complement the sweetness of the balsamic glaze.
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Dairy-Free Option: Replace whipped feta with a cashew-based cream or avocado spread for a dairy-free version. This would maintain creaminess while catering to a broader audience!
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Smoky Flavor: Incorporate smoked paprika into the marinade for a deep, BBQ-inspired flavor. It adds a delightful smokiness to the beef that’s simply irresistible.
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Grainy Delight: Serve your steak over a bed of quinoa or farro instead of zucchini for a heartier meal. This makes the dish robust and gives it an extra nutty flavor.
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Breakfast Flair: Transform leftovers into a delicious breakfast by making a steak and veggie scramble. Just toss the sliced steak with eggs and your favorites; it’s a tasty morning treat!
And if you’re in the mood for more scrumptious recipes, don’t miss my Simple Barbecue Steak Tips Recipe or a hearty Mediterranean Steak Bowl!
Make Ahead Options
These Balsamic Flank Steak with Grilled Zucchini and Whipped Feta are fantastic for meal prep! You can marinate the flank steak up to 24 hours in advance, allowing the flavors to deepen. Simply combine the marinade ingredients, add the steak, and refrigerate it. The zucchini can also be prepped by slicing and storing it in an airtight container for up to 3 days. To maintain quality, keep the whipped feta separate and prepare it fresh before serving for the best texture. When ready to serve, grill the steak and zucchini as instructed, then finish with the balsamic glaze for restaurant-quality results with minimal effort!
What to Serve with Balsamic Flank Steak with Grilled Zucchini and Whipped Feta
Crafting the perfect meal to accompany your delightful steak can take your dining experience from ordinary to extraordinary.
- Crispy Garlic Bread: The crunchy texture and buttery garlic flavor make it a delightful contrast to the juicy steak.
- Fresh Arugula Salad: A peppery arugula salad with cherry tomatoes, balsamic vinaigrette, and shaved parmesan adds vibrant freshness.
- Roasted Sweet Potatoes: Their natural sweetness complement the tangy balsamic glaze beautifully while offering a satisfying, tender texture.
- Creamy Mashed Potatoes: Smooth and buttery mashed potatoes serve as a rich backdrop, pairing perfectly with the savory steak and whipped feta.
- Grilled Asparagus: For a light and crisp vegetable side, grilled asparagus brings a touch of smoky flavor that enhances the entire dish.
- Herbed Quinoa: This nutty, nutritious grain serves as a wholesome base, absorbing the delightful flavors of the steak’s glaze.
- Chilled White Wine: A light, fruity Sauvignon Blanc elevates the meal, balancing the rich flavors of the steak and feta.
With this selection, your meal will be a delightful celebration of flavors and textures!
Expert Tips for Balsamic Flank Steak
- Marinating Time: Allow the flank steak to marinate for at least 2 hours, or overnight if possible. This enhances flavor and tenderness.
- Grilling Precision: Use an instant-read thermometer to ensure the steak reaches 135°F for medium-rare. This prevents overcooking and keeps it juicy.
- Resting Period: Don’t skip the resting time! Allow the steak to rest for 10 minutes after grilling for juiciness and enhanced flavor.
- Cutting Technique: Always slice the flank steak against the grain. This technique helps achieve tender, melt-in-your-mouth pieces when enjoying your Balsamic Flank Steak with Zucchini and Whipped Feta.
- Zucchini Grilling: Brush the zucchini with oil and season well to enhance flavor. Grill until you see beautiful char marks, about 2-3 minutes per side.
- Glaze Consistency: Boil the remaining marinade to create a thick balsamic glaze. This adds a rich finishing touch that elevates the dish beautifully.
Balsamic Flank Steak with Grilled Zucchini and Whipped Feta Recipe FAQs
What should I look for when choosing flank steak?
When selecting flank steak, look for a piece with a bright red color and minimal dark spots or discoloration. Ensure it has a good amount of marbling, which adds flavor and tenderness. Avoid any cuts that appear dry or have a strange odor. Fresh is best!
How do I store leftovers?
Store any leftover Balsamic Flank Steak and grilled zucchini in an airtight container in the refrigerator for 3-4 days. Be sure to let it cool to room temperature before sealing it to maintain the best texture and flavor.
Can I freeze the marinated steak?
Absolutely! For freezing, place the marinated flank steak in a freezer-safe bag, ensuring to remove as much air as possible before sealing. It will keep well for up to 3 months. To use, simply thaw it in the refrigerator overnight before grilling.
What should I do if the steak turns out tough?
If you’ve accidentally overcooked the steak, don’t worry! To salvage it, slice the flank steak very thinly against the grain and serve it with a flavorful sauce or glaze, like the balsamic glaze from this recipe. This helps to mask any toughness and adds moisture.
Can I make this dish gluten-free?
Yes! To make your Balsamic Flank Steak with Grilled Zucchini and Whipped Feta gluten-free, simply substitute soy sauce with coconut aminos or a gluten-free soy sauce alternative. The rest of the recipe remains gluten-free, ensuring all your guests can enjoy it!
Is whipped feta safe for dogs?
While feta cheese is not toxic to dogs, it should be given in moderation. If your dog is lactose intolerant or has allergies to dairy products, it’s best to avoid feeding them whipped feta. Always consult with your veterinarian before introducing new foods into your dog’s diet.
Balsamic Flank Steak with Zucchini and Whipped Feta Bliss
Ingredients
Equipment
Method
- In a large resealable plastic bag or shallow dish, combine Dijon mustard, minced garlic, onion powder, soy sauce, olive oil, and balsamic vinegar to create the marinade. Add the flank steak, ensuring it is well-coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 2 hours or overnight for deeper flavor penetration.
- About 30 minutes before cooking, remove the marinated flank steak from the refrigerator to bring it to room temperature. Preheat your grill to high heat, aiming for around 450°F.
- Place the marinated flank steak on the hot grill. Cook for 3-5 minutes on each side for medium-rare, using an instant-read thermometer to check for a temperature of 135°F.
- While the steak is grilling, prepare the zucchini by brushing it with olive oil and seasoning with salt. Grill for 2-3 minutes per side, until it is tender and has a lovely char.
- Once the steak reaches the perfect doneness, remove it from the grill and let it rest on a cutting board for about 10 minutes, then slice against the grain.
- In a small saucepan, pour the remaining marinade from the steak and bring it to a boil over medium heat. Cook for 2-3 minutes until it thickens into a glaze.
- To serve, place a dollop of whipped feta on your plate, layer the sliced flank steak on top, add the grilled zucchini, and drizzle with balsamic glaze.
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