If you’re craving a dish that bursts with vibrant flavors and textures, this Balsamic Flank Steak with Grilled Zucchini and Whipped Feta Recipe is an absolute must-try. Juicy flank steak marinated in a tangy balsamic glaze pairs beautifully with tender, smoky grilled zucchini, all elevated by a luscious, creamy whipped feta that brings an irresistible tangy creaminess. It’s a perfect balance of savory, sweet, and fresh that’s sure to impress at any dinner, whether weeknight or special occasion.
Ingredients You’ll Need
Every ingredient here plays a crucial role in creating a whirlwind of flavors that make this dish so memorable. From the punchy Dijon mustard to the silky whipped feta, each element contributes to the depth, texture, and color of this meal.
- 1.5 lb flank steak: The star of the dish, known for its rich flavor and perfect texture when grilled.
- 2 teaspoons Dijon mustard: Adds a subtle tang and depth to the marinade.
- 4 cloves minced garlic: Delivers a savory punch that infuses the meat.
- 2 teaspoons onion powder: Brings a sweet onion flavor without added moisture.
- 3 tablespoons soy sauce: Adds umami richness and seasoning complexity.
- 3 tablespoons olive oil: Helps bind the marinade and keeps the steak juicy.
- 1/2 cup balsamic vinegar: The key ingredient for tanginess and sweetness in the marinade and glaze.
- Salt and black pepper to taste: Essential for seasoning and balancing flavors.
- 3 large zucchini: Provides a fresh, green component with lovely grill marks and flavor.
- 2-3 tablespoons olive oil: For brushing zucchini to enhance grill caramelization.
- Kosher salt to taste: To season the zucchini perfectly.
- 8 ounces feta cheese: The creamy base for the whipped feta, adding tang and richness.
- 3 tablespoons heavy cream: Whips the feta into a silky, spreadable texture.
- 2 tablespoons fresh parsley, finely chopped: Adds a fresh, herby brightness as a finishing touch.
How to Make Balsamic Flank Steak with Grilled Zucchini and Whipped Feta Recipe
Step 1: Prepare the Marinade
Start by combining Dijon mustard, minced garlic, onion powder, soy sauce, olive oil, and balsamic vinegar in a large resealable bag or shallow dish. This marinade is where the magic begins—it infuses your flank steak with layers of tangy, savory, and slightly sweet flavor.
Step 2: Marinate the Steak
Season your flank steak generously with salt and black pepper before adding it to the marinade. Seal the bag or cover the dish and refrigerate for at least 2 hours, but preferably overnight. This slow absorption time ensures your steak is tender and bursting with flavor.
Step 3: Preheat the Grill
Fire up the grill to high heat, around 450°F. A hot grill is essential for that beautiful sear and caramelization on the steak, locking in all the flavors you’ve carefully built up during marination.
Step 4: Grill the Steak and Zucchini
Place the steak on the grill, cooking for about 3 to 5 minutes per side until it reaches medium rare (135°F internal temperature). During the last few minutes, grill the zucchini slices brushed with olive oil and sprinkled with kosher salt. The zucchini’s natural sweetness and slight char complement the steak perfectly.
Step 5: Make the Balsamic Glaze
Take the reserved marinade and bring it to a boil in a small saucepan. Reduce the heat and simmer until it thickens into a glossy glaze. This glaze adds a wonderful punch of concentrated balsamic flavor to drizzle over your finished dish.
Step 6: Whip the Feta
Blend feta cheese with heavy cream until smooth and creamy. This whipped feta is a luxurious topping that cuts through the richness of the steak and adds a cool, tangy contrast to the smoky grilled zucchini.
Step 7: Slice and Serve
Let your steak rest for about 5 minutes after grilling to lock in those flavorful juices. Slice it thinly against the grain, then plate with grilled zucchini, a generous dollop of whipped feta, and a drizzle of the balsamic glaze for a stunning presentation and incredible taste.
How to Serve Balsamic Flank Steak with Grilled Zucchini and Whipped Feta Recipe
Garnishes
Freshly chopped parsley sprinkled over the whipped feta adds not only a pop of green but also a fresh herbaceous note that lifts the entire dish. You can also scatter some toasted pine nuts or crushed red pepper flakes for an extra layer of texture and subtle heat.
Side Dishes
This recipe stands beautifully on its own, but pairing it with a crunchy arugula salad or a lemony couscous helps round out the meal. Roasted baby potatoes or garlic mashed potatoes serve as hearty companions for anyone needing a more substantial side.
Creative Ways to Present
For a showstopper dinner, create a vibrant platter by fanning the sliced steak alongside alternating zucchini ribbons with whipped feta dollops nestled throughout. Drizzle the balsamic glaze artfully across the plate and finish with a sprinkle of parsley for a restaurant-quality look that’s surprisingly easy to accomplish.
Make Ahead and Storage
Storing Leftovers
Store any leftover steak, zucchini, and whipped feta separately in airtight containers in the refrigerator for up to 3 days. Keeping the components separate helps maintain the textures and prevents sogginess.
Freezing
Flank steak is best enjoyed fresh or refrigerated rather than frozen after cooking, as freezing can alter its texture. However, you can freeze the raw marinated steak for up to 1 month before grilling. The whipped feta and grilled zucchini are not recommended for freezing.
Reheating
Reheat leftover steak gently in a skillet over medium heat or in the oven at low temperature to avoid overcooking. Warm the zucchini briefly on the stove or in the oven. Serve with fresh whipped feta for the best taste and texture.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank steak is ideal because of its flavor and texture, skirt or hanger steak can also work beautifully. Just be sure to adjust cooking times to suit the thickness and type of steak.
What if I don’t have a grill?
No grill? No problem. You can sear the steak in a hot cast-iron skillet and roast the zucchini in the oven or pan-grill them if you have a grill pan. Just aim for a nice char and don’t overcook!
Can I make the whipped feta without heavy cream?
If you prefer a lighter option, you can substitute Greek yogurt for heavy cream. The texture will be slightly different but still creamy and delicious.
How long should I marinate the steak for the best flavor?
Marinating overnight is ideal to really let the flank steak soak up all those bold flavors. However, if you’re short on time, a minimum of 2 hours will still impart great taste.
Is this recipe suitable for meal prep?
Definitely! The components keep well separately, and the fresh whipped feta adds a nice creaminess when served. Just prep the steak and zucchini in advance and whip up the feta fresh before serving.
Final Thoughts
If you’re looking for a recipe that’s elegant yet unpretentious, this Balsamic Flank Steak with Grilled Zucchini and Whipped Feta Recipe is a total winner. It captures a beautiful balance of bold grilled flavors, creamy tang, and fresh veggies that you’ll want to make over and over. Trust me, once you try it, this dish will quickly become one of your favorites to share with family and friends.
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Balsamic Flank Steak with Grilled Zucchini and Whipped Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes (including marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
This Balsamic Flank Steak recipe features a juicy, tender flank steak marinated in a savory blend of Dijon mustard, garlic, soy sauce, and balsamic vinegar. Grilled to medium rare perfection alongside tender zucchini slices, it’s served with a creamy whipped feta sauce and a rich balsamic glaze, creating a harmonious balance of tangy, savory, and fresh flavors ideal for a delicious and impressive meal.
Ingredients
For the Steak Marinade and Steak
- 1.5 lb flank steak
- 2 teaspoons Dijon mustard
- 4 cloves minced garlic
- 2 teaspoons onion powder
- 3 tablespoons soy sauce
- 3 tablespoons olive oil
- 1/2 cup balsamic vinegar
- Salt and black pepper to taste
For the Grilled Zucchini
- 3 large zucchini
- 2–3 tablespoons olive oil
- Kosher salt to taste
For the Whipped Feta Sauce
- 8 ounces feta cheese
- 3 tablespoons heavy cream
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Prepare the Marinade: In a large resealable bag or shallow dish, combine Dijon mustard, minced garlic, onion powder, soy sauce, olive oil, and balsamic vinegar. Mix well to create a flavorful marinade base.
- Marinate the Steak: Season the flank steak generously with salt and black pepper. Place the steak into the marinade, ensuring it is fully coated. Seal and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat deeply.
- Preheat Grill: Heat your grill to high, aiming for a temperature of about 450°F. This will ensure a good sear and proper cooking of the steak.
- Grill Steak and Zucchini: Remove the steak from the marinade and place it on the hot grill. Cook for 3 to 5 minutes per side for medium-rare doneness, or until the internal temperature reaches 135°F. During the last few minutes, add zucchini slices brushed with olive oil and sprinkle with kosher salt to the grill. Cook zucchini until tender and slightly charred.
- Make Balsamic Glaze: While the steak rests, pour the reserved marinade into a small saucepan and bring it to a boil. Reduce the heat and simmer until the liquid is thickened into a glaze, concentrating the flavors.
- Prepare Whipped Feta Sauce: In a blender or food processor, combine the feta cheese and heavy cream. Blend until the mixture is smooth and creamy. Stir in the finely chopped fresh parsley to add brightness and color.
- Rest and Slice Steak: Let the grilled steak rest for 5 to 10 minutes to allow juices to redistribute. Then, slice the steak thinly against the grain to maximize tenderness.
- Serve: Plate the sliced flank steak alongside grilled zucchini, drizzle with the balsamic glaze, and dollop with the whipped feta sauce. Garnish with additional parsley if desired, then enjoy!
Notes
- Marinating overnight enhances the depth of flavor and tenderness of the steak.
- Use a meat thermometer to ensure perfect medium-rare doneness without overcooking.
- Whipped feta sauce can be made ahead and stored covered in the refrigerator for up to 2 days.
- The balsamic glaze is potent; drizzle sparingly to complement the dish without overpowering it.
- Feel free to substitute zucchini with other grill-friendly vegetables like asparagus or bell peppers.
