Description
Balsamic Flank Steak is a mouthwatering dish that combines tender, marinated beef with the freshness of grilled zucchini and the creaminess of whipped feta. Ready in just 30 minutes, this recipe is perfect for busy weeknights or weekend gatherings. The savory flavors of the balsamic marinade enhance the steak, making each bite juicy and delicious. Drizzle it with a homemade balsamic glaze for an extra touch of sweetness and tang. Serve it over grilled zucchini for a complete meal that’s not only nourishing but also visually stunning.
Ingredients
- 1.5 lb flank steak
- 4 cloves minced garlic
- 1/2 cup balsamic vinegar
- 3 tablespoons olive oil
- 8 ounces feta cheese
- 3 large zucchini
- 2 teaspoons Dijon mustard
- 2 teaspoons onion powder
- 3 Tablespoons soy sauce or coconut aminos
- Salt and black pepper to taste
- 2–3 Tablespoons olive oil for zucchini
- Kosher salt to taste
- 3 Tablespoons heavy cream or milk
Instructions
- In a bag or dish, mix Dijon mustard, garlic, onion powder, soy sauce, olive oil, and balsamic vinegar. Season the flank steak with salt and pepper, then marinate in the mixture for at least 2 hours or overnight.
- Preheat grill to high heat (450°F) and oil the grates. Remove flank steak from marinade and grill for 3-5 minutes on each side until medium rare (135°F).
- Brush zucchini slices with olive oil and grill alongside the steak for about 2-3 minutes per side until tender.
- Let steak rest for 10 minutes before slicing against the grain.
- Blend feta cheese with heavy cream until smooth to create whipped feta.
- Serve sliced steak over grilled zucchini, topped with whipped feta and drizzled with balsamic glaze.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approximately 6 oz steak with zucchini)
- Calories: 400
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 110mg