Description
Balsamic Flank Steak with Zucchini and Whipped Feta is a stunning, restaurant-quality meal that brings together the robust flavors of grilled beef with the bright elements of Mediterranean cuisine. It features a juicy flank steak marinated in a rich balsamic and garlic mixture, paired with charred grilled zucchini and a luxuriously smooth whipped feta spread. Perfect for busy weeknight dinners or elegant weekend gatherings.
Ingredients
For the Balsamic Marinade & Steak:
1.5 lb flank steak
2 tsp Dijon mustard
4 cloves garlic, minced
2 tsp onion powder
3 tbsp soy sauce (or coconut aminos for a soy-free option)
3 tbsp olive oil
½ cup balsamic vinegar
Salt and black pepper (to taste)
For the Grilled Zucchini:
3 large zucchini, cut into thick lengthwise slices
2 to 3 tbsp olive oil
Kosher salt (to taste)
For the Whipped Feta:
8 oz feta cheese in brine
3 tbsp heavy cream (add 1 extra tbsp if needed for consistency)
Instructions
1. Marinate the steak: In a large plastic bag or shallow dish, combine the Dijon mustard, minced garlic, onion powder, soy sauce, olive oil, and balsamic vinegar. Season the flank steak generously with salt and black pepper on both sides. Place the steak in the marinade, ensuring it is fully coated. Let it marinate in the refrigerator for at least 2 hours (or overnight for best results).
2. Prepare the grill and vegetables: Brush the grill grates with oil and preheat your outdoor grill to high heat (around 450°F). Brush the thick zucchini slices with olive oil and sprinkle lightly with kosher salt.
3. Grill the steak and zucchini: Remove the flank steak from the marinade and shake off the excess liquid (reserve the remaining marinade for the glaze). Place the steak on the hot grill and close the lid. Cook for 3 to 5 minutes on each side for medium-rare (internal temperature of 135°F). During the last few minutes, add the zucchini to the grill. Cook for 2 to 3 minutes per side until tender and charred.
4. Rest the meat and make the glaze: Transfer the steak and zucchini to a clean cutting board and let them rest for 10 minutes. Pour the reserved marinade into a medium saucepan and bring it to a rolling boil over medium-high heat. Cook until it reduces and thickens into a glossy glaze, about 2 to 3 minutes.
5. Whip the feta and plate the dish: Add the feta cheese and heavy cream to a blender or food processor. Blend until completely smooth and creamy. Brush half of the warm balsamic glaze over the sliced steak. Spread a generous layer of whipped feta on the bottom of your serving plates. Top with the sliced steak and grilled zucchini, then drizzle with the remaining glaze.
Notes
Slice Against the Grain: Flank steak has long, tough muscle fibers. Slicing the meat thinly against the grain is the absolute most important step to ensure every bite is tender and easy to chew.
Food Safety First: Never consume marinade that touched raw meat without cooking it first. The reserved liquid must reach a full rolling boil (at least 165°F) to destroy harmful bacteria before using it as a glaze.
Dry the Steak: Shake off the excess liquid and pat the steak slightly dry before the meat hits the grill. This prevents steaming and ensures you get a beautiful caramelized crust.
Whip the Feta Cold: Ensure your feta cheese and heavy cream are cold before blending to achieve the fluffiest whipped feta texture.
Storage: Store leftover sliced steak and zucchini in separate airtight containers in the refrigerator for up to 3 days. The whipped feta stays fresh for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean / American
Nutrition
- Serving Size: 1 serving
- Calories: ~450
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg