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Balsamic Flank Steak

Balsamic Flank Steak
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Balsamic Flank Steak is a mouthwatering dish that combines the robust flavors of marinated flank steak with the freshness of grilled zucchini and a creamy feta topping. Perfect for any occasion, this recipe balances savory and tangy notes with an impressive presentation that will wow your guests. In just 30 minutes, you can prepare a delightful meal that’s not only quick but also nutritious. The succulent steak, paired with the rich whipped feta and a drizzle of balsamic glaze, creates an unforgettable dining experience that’s sure to become a family favorite.

Ingredients

Scale
  • 1.5 lb flank steak
  • 2 teaspoons Dijon mustard
  • 4 cloves minced garlic
  • 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
  • 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

  1. Marinate the steak in a mixture of Dijon mustard, garlic, onion powder, soy sauce, olive oil, and balsamic vinegar for at least 2 hours or overnight.
  2. Preheat the grill to high heat (450°F).
  3. Grill the marinated steak for 3-5 minutes on each side until it reaches an internal temperature of 135°F for medium-rare.
  4. Grill zucchini slices brushed with olive oil until tender and charred.
  5. Let both the steak and zucchini rest for about 10 minutes before slicing.
  6. Prepare whipped feta by blending feta cheese with heavy cream until smooth.
  7. Serve sliced steak over grilled zucchini topped with whipped feta and drizzled with balsamic glaze.

Nutrition

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