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–+ servings

Balsamic Flank Steak

A flavorful cut of beef marinated in balsamic vinegar, Dijon mustard, garlic, and soy sauce, grilled to perfection and served with grilled zucchini and whipped feta.
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Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 4 servings
Ingredients Method Nutrition

Ingredients
  

  • 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 The star ingredient, giving sweetness and acidity.
  • to taste salt and black pepper Essential seasoning for enhancing flavors.
  • 3 large zucchini Ends trimmed and cut into thick slices lengthwise.
  • 2-3 Tablespoons olive oil For grilling the zucchini to perfection.
  • to taste kosher salt Use it to season the zucchini before grilling.
  • 8 ounces feta cheese Adds creaminess and tang when whipped.
  • 3 Tablespoons heavy cream or milk Ensures a smooth consistency for the feta mixture.

Method
 

  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.
  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.
  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.
  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.
  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.
  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!

Nutrition

Serving: 1g

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