Balsamic Flank Steak With Grilled Zucchini (Print Version)
Tender balsamic flank steak served alongside charred zucchini and creamy whipped feta for a complete summer meal.
# What You’ll Need:
→ Steak Marinade
01 - 1 ½ lbs flank steak
02 - ¼ cup balsamic vinegar
03 - 2 tbsp olive oil
04 - 2 garlic cloves, minced
05 - 1 tbsp fresh rosemary, chopped
06 - 1 tsp Dijon mustard
07 - 1 tsp kosher salt
08 - ½ tsp black pepper
→ Grilled Zucchini
09 - 3 medium zucchini, sliced lengthwise into ½-inch planks
10 - 2 tbsp olive oil
11 - ½ tsp kosher salt
12 - ¼ tsp black pepper
→ Whipped Feta
13 - 6 oz feta cheese, crumbled
14 - ¼ cup Greek yogurt
15 - 1 tbsp olive oil
16 - 1 tsp lemon juice
17 - Freshly ground black pepper, to taste
→ To Serve
18 - 2 tbsp fresh mint or parsley, chopped
19 - Extra balsamic glaze
# Steps:
01 - Whisk together balsamic vinegar, olive oil, garlic, rosemary, Dijon mustard, salt, and pepper in a shallow dish or zip-top bag. Add flank steak and turn to coat thoroughly.
02 - Refrigerate the steak for at least 1 hour, up to 8 hours for optimal flavor penetration.
03 - Heat grill or grill pan to medium-high temperature.
04 - Brush zucchini planks with olive oil and sprinkle with salt and pepper.
05 - Remove steak from marinade, allowing excess to drip off. Grill for 4-5 minutes per side for medium-rare doneness, adjusting time for preferred doneness.
06 - Transfer steak to a cutting board, tent loosely with foil, and let rest for 10 minutes to retain juices.
07 - Place seasoned zucchini on the grill and cook for 2-3 minutes per side until tender and charred.
08 - Combine feta cheese, Greek yogurt, olive oil, lemon juice, and black pepper in a food processor. Blend until completely smooth and creamy.
09 - Cut the rested steak thinly against the grain. Spread whipped feta on a serving platter, arrange grilled zucchini and steak slices on top, and garnish with fresh herbs and balsamic glaze.
# Expert Tips:
01 -
- The whipped feta adds this incredible creamy tang that cuts through the rich steak like magic
- Everything cooks on the same grill which means less cleanup and more time with your people
- The balsamic marinade creates this gorgeous caramelized crust that looks restaurant fancy but takes zero skill
02 -
- Slicing against the grain is the difference between tender bites and chewing forever
- Don't marinate longer than 8 hours or the balsamic will start breaking down the meat too much
- Room temperature steak grills more evenly than cold straight from the fridge
03 -
- Score the steak lightly on both sides before marinating to help the flavors penetrate deeper
- Double the whipped feta recipe and keep the extra in your fridge for toast or crackers all week