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
Scale
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.
