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!).
Why You'll Love This Balsamic Flank Steak
- This incredible Balsamic Flank Steak transforms simple ingredients into restaurant-quality flavors that will blow your mind.
Foolproof techniques guarantee perfect results every single time making even novice cooks feel like professional chefs.
Stunning visual appeal with gorgeous colors creates the ultimate Instagram-worthy dish for any occasion.
Endlessly adaptable for different dietary needs while working beautifully for meal prep or entertaining groups effortlessly.
Ingredients for Balsamic Flank Steak
Here is what you will need to make this delicious Balsamic Flank Steak:
1.5 lb flank steak: Choose a fresh cut for the best flavor.
2 teaspoons Dijon mustard: Adds depth and tanginess to the marinade.
4 cloves minced garlic: Fresh garlic infuses the steak with aromatic notes.
2 teaspoons onion powder: Enhances the overall savoriness of the dish.
3 Tablespoons soy sauce or coconut aminos: Provides umami richness and saltiness.
3 Tablespoons olive oil: Helps to tenderize the meat while adding flavor.
1/2 cup balsamic vinegar (plus more as needed): The star ingredient, giving sweetness and acidity.
Salt and black pepper to taste: Essential seasoning for enhancing flavors.
3 large zucchini (ends trimmed and cut into thick slices lengthwise): A healthy side that complements the steak nicely.
2-3 Tablespoons olive oil: For grilling the zucchini to perfection.
Kosher salt to taste: Use it to season the zucchini before grilling.
8 ounces feta cheese (in the brine): Adds creaminess and tang when whipped.
3 Tablespoons heavy cream or milk: Ensures a smooth consistency for the feta mixture.
How to Make Balsamic Flank Steak
Follow these simple steps to prepare this delicious Balsamic Flank Steak:
Step 1: Marinate the Steak
Add the dijon, garlic, onion powder, soy sauce, olive oil, and balsamic vinegar together in a large plastic bag or shallow dish. Season both sides of the steak with salt and pepper then add the steak to the marinade let it marinate for 2 hours or overnight in the refrigerator.
Step 2: Preheat Your Grill
When you’re ready to grill, brush the grill grates with oil and heat the outdoor grill to high heat (450°F). Remove the flank steak from the marinade and shake off excess, but do not discard marinade as you will need it later for making glaze.
Step 3: Grill the Flank Steak
Add the flank steak to the hot grill and close the lid. Cook for 3-5 minutes on each side for medium-rare steak, or until the internal temperature reaches 135°F, which allows for 5-10 degrees of carryover cooking while it rests.
Step 4: Prepare Zucchini on Grill
Brush zucchini slices with a little olive oil and sprinkle with salt. Add them to the other side of the grill when you flip the steak, grilling for 2-3 minutes on each side until they are tender and charred in spots.
Step 5: Resting Time & Make Balsamic Glaze
Remove both steak and zucchini from heat and let them rest on a clean cutting board for about 10 minutes. Meanwhile, add reserved marinade to a medium saucepan and bring it to a rolling boil over medium-high heat until it reaches at least 165°F, ensuring it’s safe after marinating.
Step 6: Whip Feta & Serve
Blend feta cheese and heavy cream until smooth using a blender or food processor. Brush half of your balsamic glaze onto sliced steak before serving atop whipped feta, grilled zucchini, drizzling remaining glaze on top, then enjoy!
Perfecting Balsamic Flank Steak Cooking Process
Cooking balsamic flank steak efficiently involves preparation and timing. Marinating the steak in advance not only enhances the flavor but also allows for a quicker grilling process. With everything prepped, you can have a delicious meal ready in under 30 minutes, making it perfect for weeknight dinners.
Add Your Touch to Balsamic Flank Steak
Experimenting with balsamic flank steak opens up a world of culinary creativity. Consider adding fresh herbs like rosemary or thyme to the marinade for an aromatic twist. You could also substitute the feta with goat cheese for a tangy flavor or add a hint of heat with red pepper flakes. The possibilities are endless!
Storing and Reheating Balsamic Flank Steak
To store leftover balsamic flank steak, wrap it tightly in plastic wrap or place it in an airtight container. It can be refrigerated for up to 3 days. When reheating, use a low heat on the stovetop or microwave to prevent drying out. A splash of balsamic vinegar while reheating can help retain moisture.
Chef's Helpful Tips for Balsamic Flank Steak
I remember hosting a barbecue where I first made balsamic flank steak; my friends couldn’t stop raving about it! That day has since become a cherished memory, reminding me of how food brings people together.
FAQs About Balsamic Flank Steak
What is Balsamic Flank Steak?
Balsamic flank steak is a flavorful cut of beef marinated in balsamic vinegar, Dijon mustard, garlic, and soy sauce, which tenderizes the meat while infusing it with rich flavors. After marinating, it is grilled to perfection, resulting in a juicy and tender steak that pairs beautifully with various sides.
How do I know when my flank steak is cooked perfectly?
For optimal doneness, use an instant-read thermometer to check the internal temperature of your flank steak. For medium-rare, aim for about 135°F; allow for carryover cooking as it rests outside the grill. Adjust your grilling time based on personal preference but always prioritize food safety.
Can I use this marinade on other cuts of meat?
Absolutely! The marinade used for balsamic flank steak works wonderfully on other cuts like skirt steak or even chicken breast. Just adjust cooking times according to the type and thickness of the meat to ensure they are cooked through yet tender.
What sides pair well with Balsamic Flank Steak?
Balsamic flank steak pairs beautifully with grilled vegetables like zucchini and asparagus, fresh salads, or creamy mashed potatoes. You could also serve it over rice or quinoa for a heartier meal that balances the flavors of the dish nicely.
Conclusion for Balsamic Flank Steak
In summary, balsamic flank steak is not just a delicious meal but also an easy one that can be prepared quickly without sacrificing flavor. Whether you’re hosting friends or enjoying a family dinner, this recipe provides rich taste and satisfying textures that will impress everyone at your table.
Balsamic Flank Steak
Ingredients
Method
- Marinate the Steak: Add the dijon, garlic, onion powder, soy sauce, olive oil, and balsamic vinegar together in a large plastic bag or shallow dish. Season both sides of the steak with salt and pepper then add the steak to the marinade let it marinate for 2 hours or overnight in the refrigerator.
- Preheat Your Grill: When you’re ready to grill, brush the grill grates with oil and heat the outdoor grill to high heat (450°F). Remove the flank steak from the marinade and shake off excess, but do not discard marinade as you will need it later for making glaze.
- Grill the Flank Steak: Add the flank steak to the hot grill and close the lid. Cook for 3-5 minutes on each side for medium-rare steak, or until the internal temperature reaches 135°F, which allows for 5-10 degrees of carryover cooking while it rests.
- Prepare Zucchini on Grill: Brush zucchini slices with a little olive oil and sprinkle with salt. Add them to the other side of the grill when you flip the steak, grilling for 2-3 minutes on each side until they are tender and charred in spots.
- Resting Time & Make Balsamic Glaze: Remove both steak and zucchini from heat and let them rest on a clean cutting board for about 10 minutes. Meanwhile, add reserved marinade to a medium saucepan and bring it to a rolling boil over medium-high heat until it reaches at least 165°F, ensuring it's safe after marinating.
- Whip Feta & Serve: Blend feta cheese and heavy cream until smooth using a blender or food processor. Brush half of your balsamic glaze onto sliced steak before serving atop whipped feta, grilled zucchini, drizzling remaining glaze on top, then enjoy!
