Balsamic Flank Steak

One of my new grilling favorites is this balsamic flank steak served over grilled zucchini and creamy whipped feta and drizzled with a sweet and tangy delicious balsamic glaze. It’s a full meal you can make in 30 minutes or less with tons of flavor (the balsamic glaze is delicious!). Perfect for a weeknight dinner or a weekend barbecue, this dish caters to all occasions, making it an instant crowd-pleaser.

Why You’ll Love This Recipe

• Quick Preparation: This recipe takes only 30 minutes from start to finish, making it ideal for busy evenings.
• Flavorful Marinade: The marinade infuses the steak with rich flavors that are both savory and slightly sweet.
• Versatile Side Dish: Grilled zucchini pairs wonderfully with the steak, bringing fresh flavors to the plate.
• Healthy Ingredients: Packed with protein and healthy fats, this meal is nutritious without sacrificing taste.
• Impressive Presentation: The combination of vibrant colors and textures makes this dish visually appealing for any gathering.

Tools and Preparation

Before you dive into making balsamic flank steak, gather your tools. Having the right equipment will make your cooking experience smoother.

Essential Tools and Equipment

• Grill
• Mixing bowl or plastic bag
• Tongs
• Medium saucepan
• Blender or food processor
• Cutting board

Importance of Each Tool

• Grill: Provides high heat for perfect cooking, giving your steak those desirable grill marks.
• Blender or Food Processor: Ensures creamy feta sauce blends smoothly, enhancing the overall dish’s texture.

Ingredients

To prepare this delicious balsamic flank steak, you’ll need the following ingredients:

• 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

How to Make Balsamic Flank Steak

Step 1: Marinate the Steak

1. In a large plastic bag or shallow dish, combine Dijon mustard, minced garlic, onion powder, soy sauce, olive oil, and balsamic vinegar.
2. Season both sides of the flank steak with salt and black pepper. Add it to the marinade ensuring it’s well coated.
3. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.

Step 2: Prepare the Grill

1. Preheat your outdoor grill to high heat (450°F) and brush the grates with oil.
2. Remove the flank steak from the marinade, shaking off excess liquid but do not discard it—this will be used for glazing later.

Step 3: Grill the Steak

1. Place the flank steak on the hot grill and close the lid.
2. Cook for 3-5 minutes on each side until medium rare (135°F internal temperature).

Step 4: Grill Zucchini

1. While grilling the steak, brush sliced zucchini with olive oil and sprinkle with kosher salt.
2. After flipping the steak, add zucchini to another side of the grill.
3. Grill zucchini for 2-3 minutes on each side until tender.

Step 5: Resting Period

1. Once cooked, remove both steak and zucchini from grill onto a clean cutting board.
2. Let them rest for about 10 minutes before slicing.

Step 6: Make Balsamic Glaze

1. Pour reserved marinade into a medium saucepan over medium-high heat.
2. Bring to a rolling boil (at least 165°F), then reduce heat to simmer until thickened (about 2-3 minutes).

Step 7: Prepare Whipped Feta

1. In a blender or food processor, combine feta cheese and heavy cream or milk.
2. Blend until smooth and creamy.

Step 8: Plate Your Dish

1. Brush half of your balsamic glaze over sliced steak once rested.
2. On each plate, spoon whipped feta at the bottom; top with sliced steak and grilled zucchini drizzled with remaining glaze.

Enjoy your flavorful balsamic flank steak paired beautifully with grilled zucchini!

How to Serve Balsamic Flank Steak

Balsamic flank steak is a versatile dish that can be served in various ways to enhance its flavor and presentation. Whether you’re hosting a dinner party or enjoying a casual family meal, these serving ideas will elevate your dining experience.

Over Grilled Vegetables

• Serve the sliced balsamic flank steak over a bed of grilled zucchini, peppers, and onions for a colorful and healthy option.

With Creamy Whipped Feta

• Spoon creamy whipped feta on the plate first, then top with the sliced steak and drizzle with balsamic glaze for a rich flavor contrast.

In Tacos

• Use thin slices of the steak in soft tortillas topped with avocado, fresh cilantro, and a squeeze of lime for a delicious taco twist.

On Salad

• Create a vibrant salad by placing the grilled flank steak over mixed greens, cherry tomatoes, and cucumbers. Drizzle with extra balsamic vinaigrette for added zest.

As Sandwiches

• Slice the steak thinly and serve it on crusty bread with arugula and roasted red peppers for a satisfying sandwich option.

With Garlic Bread

• Pair the balsamic flank steak with warm garlic bread to soak up any remaining glaze. It’s perfect for a hearty meal.

How to Perfect Balsamic Flank Steak

To achieve the best results when making balsamic flank steak, consider these helpful tips. They will ensure your steak is tender, flavorful, and cooked just right.

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  Marinate for Flavor: Allow the steak to marinate for at least 2 hours or overnight. This enhances the flavor and tenderness.

  
  
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  Use High Heat: Preheat your grill to high heat (450°F) before adding the steak. This helps create a nice sear on the outside.

  
  
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  Check Temperature: Use a meat thermometer to check doneness. Aim for 135°F for medium-rare; this ensures juicy meat.

  
  
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  Let It Rest: After grilling, let the flank steak rest for about 10 minutes. This allows juices to redistribute within the meat.

  
  
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  Slice Against the Grain: Cut the steak against the grain into thin slices. This technique makes each bite more tender and easy to chew.

  
  
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  Adjust Glaze Consistency: If your balsamic glaze is too thin, simmer it longer until it thickens to your desired consistency.

  
  

Best Side Dishes for Balsamic Flank Steak

Serving sides that complement balsamic flank steak can enhance your meal significantly. Here are some great accompaniments:

1. 
   

   Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic provide a comforting side that pairs well with savory flavors.

   
   
2. 
   

   Grilled Asparagus: Lightly seasoned grilled asparagus adds crunch and freshness, balancing out the richness of the steak.

   
   
3. 
   

   Roasted Brussels Sprouts: Tossed with olive oil and roasted until crispy, Brussels sprouts bring earthy flavors to your plate.

   
   
4. 
   

   Quinoa Salad: A refreshing quinoa salad mixed with cucumber, parsley, and lemon dressing offers lightness alongside hearty meat.

   
   
5. 
   

   Caesar Salad: Crisp romaine lettuce tossed in creamy Caesar dressing complements the bold flavors of balsamic flank steak beautifully.

   
   
6. 
   

   Corn on the Cob: Grilled corn on the cob brushed with butter provides sweetness that harmonizes nicely with tangy glaze.

   
   
7. 
   

   Sweet Potato Fries: Crispy sweet potato fries offer a delightful contrast in taste while adding some sweetness to balance out savory notes.

   
   
8. 
   

   Coleslaw: A crunchy slaw made from cabbage and carrots dressed in tangy vinegar adds brightness to each bite of beefy goodness.

   
   

Common Mistakes to Avoid

When making balsamic flank steak, it’s easy to overlook a few key details. Here are some common mistakes to watch out for.

• Marinade Timing: Not marinating the steak long enough can lead to bland flavor. Aim for at least 2 hours, or overnight for the best taste.
• Grill Temperature: Grilling at too low a temperature may cause the steak to cook unevenly. Make sure your grill is preheated to high heat (450°F) before adding the meat.
• Cutting Technique: Failing to cut against the grain can result in tough slices. Always slice the steak against the grain for tender bites.
• Skipping the Resting Period: Cutting into the steak too soon will lead to juices running out. Let it rest for 10 minutes after grilling to keep it juicy.
• Overcooking: Cooking the steak past medium-rare can make it chewy and dry. Use a meat thermometer to check for an internal temperature of 135°F.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover balsamic flank steak in an airtight container.
• It will last up to 3-4 days in the refrigerator.

Freezing Balsamic Flank Steak

• Wrap the cooked steak tightly in plastic wrap, then place it in a freezer bag.
• It can be frozen for up to 3 months.

Reheating Balsamic Flank Steak

• Oven: Preheat to 350°F and cover with foil. Heat for about 10-15 minutes until warmed through.
• Microwave: Place in a microwave-safe dish and cover loosely. Heat in short bursts of 30 seconds until warm.
• Stovetop: Slice and heat in a skillet over medium heat, adding a splash of broth or water if needed.

Frequently Asked Questions

Here are some common questions about balsamic flank steak that might help you prepare this delicious dish.

Can I use another cut of meat instead of flank steak?

Yes, you can use skirt steak or sirloin as alternatives, but cooking times may vary based on thickness.

What should I serve with balsamic flank steak?

It pairs well with grilled vegetables, mashed potatoes, or a fresh salad for a complete meal.

How do I enhance the flavor of balsamic flank steak?

Consider adding herbs like rosemary or thyme to your marinade for extra depth of flavor.

Is balsamic flank steak gluten-free?

Yes, if you use gluten-free soy sauce or coconut aminos, this dish can be enjoyed by those avoiding gluten.

Can I make balsamic glaze ahead of time?

Absolutely! The glaze can be made ahead and stored in the refrigerator for up to two weeks.

Final Thoughts

Balsamic flank steak is not only flavorful but also versatile and quick to prepare. This dish is perfect for weeknight dinners or special occasions. Feel free to customize your meal by adding different vegetables or spices according to your taste!

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