One of my new grilling favorites is this balsamic flank steak served over grilled zucchini and creamy whipped feta, drizzled with a sweet and tangy balsamic glaze. It’s a full meal you can make in 30 minutes or less, bursting with flavor. This dish is perfect for summer barbecues, weeknight dinners, or any gathering where you want to impress your guests with minimal effort.
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in just 30 minutes, making it perfect for busy weeknights.
- Flavorful: The marinade infuses the flank steak with rich flavors, while the balsamic glaze adds a delightful sweetness.
- Versatile Meal: Serve this dish on its own or pair it with sides like salad or rice for a complete meal.
- Healthy Ingredients: Packed with protein and fresh vegetables, this recipe is both delicious and nutritious.
- Impressive Presentation: The vibrant colors of the grilled zucchini and the creamy feta make this dish visually stunning.
Tools and Preparation
To prepare your balsamic flank steak, you will need a few essential tools that will make the cooking process smoother.
Essential Tools and Equipment
- Grill
- Large plastic bag or shallow dish
- Medium saucepan
- Blender or food processor
- Tongs
Importance of Each Tool
- Grill: Gives the steak that perfect char and smoky flavor that enhances the overall taste.
- Blender or Food Processor: Ensures a smooth consistency for your feta sauce, making it easy to spread over your dish.
Ingredients
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: Prepare the Marinade
Add the Dijon mustard, minced 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. Add the steak to the marinade and let it marinate for at least 2 hours or overnight in the refrigerator.
Step 2: Preheat the Grill
When you’re ready to grill, brush the grill grates with oil and heat your outdoor grill to high heat (450°F). Remove the flank steak from the marinade, shaking off excess but do not discard.
Step 3: Grill the Steak
Add the flank steak to the hot grill and close the lid. Cook for about 3-5 minutes on each side for medium-rare steak, until it reaches an internal temperature of 135°F.
Step 4: Grill the Zucchini
Brush zucchini slices with olive oil and sprinkle with salt. Place them on another side of the grill when you flip the steak. Grill for about 2-3 minutes on each side until tender.
Step 5: Resting Period
Remove both the steak and zucchini from the grill to a clean cutting board. Let them rest for about 10 minutes.
Step 6: Make Balsamic Glaze
While resting, take your reserved marinade and pour it into a medium saucepan. Bring it to a rolling boil over medium-high heat to ensure safety from bacteria. Reduce to a simmer for about 2-3 minutes until it thickens into a glaze.
Step 7: Prepare Whipped Feta
In a blender or food processor, combine feta cheese and heavy cream. Blend until smooth.
Step 8: Serve Your Dish
Brush half of your balsamic glaze on top of the sliced flank steak against the grain. Spoon whipped feta onto plates before layering with grilled zucchini, flank steak slices, and drizzling with remaining glaze. Enjoy!
How to Serve Balsamic Flank Steak
Serving balsamic flank steak is an opportunity to showcase its rich flavors and tender texture. Here are some delightful ways to enjoy this dish.
On a Bed of Grilled Vegetables
- Zucchini and Bell Peppers: Place the sliced steak over a mix of grilled zucchini and bell peppers for added color and flavor.
- Mixed Greens: Serve the steak on a bed of mixed greens with a light vinaigrette for a fresh contrast.
In Tacos
- Flank Steak Tacos: Slice the steak thinly and serve in corn tortillas, topped with avocado, salsa, and cilantro for a tasty twist.
- Balsamic Glaze Drizzle: Drizzle leftover balsamic glaze over the tacos for an extra kick.
With Pasta
- Pasta Salad: Toss the sliced steak with cooked pasta, cherry tomatoes, and spinach, then drizzle with olive oil for a hearty salad.
- Creamy Alfredo: Serve alongside fettuccine Alfredo for a rich and satisfying meal.
As Sandwiches
- Steak Sandwiches: Layer sliced steak in crusty bread with arugula and roasted red peppers for a delicious sandwich option.
- Wraps: Roll the steak in a tortilla with hummus, cucumbers, and lettuce for a quick lunch.
How to Perfect Balsamic Flank Steak
To achieve the perfect balsamic flank steak, consider these essential tips.
- Marinate Properly: Allow the steak to marinate for at least 2 hours or overnight. This enhances flavor and tenderness.
- Preheat Your Grill: Make sure your grill is hot enough (around 450°F) before adding the steak. This helps achieve those beautiful grill marks.
- Use a Meat Thermometer: For precise cooking, check the internal temperature. Aim for 135°F for medium-rare.
- Let It Rest: Resting the steak for about 10 minutes after grilling allows juices to redistribute, resulting in juicier meat.
- Cut Against the Grain: Slicing against the grain ensures each bite is tender and easy to chew.
Best Side Dishes for Balsamic Flank Steak
Pairing your balsamic flank steak with complementary sides can elevate your meal. Here are some great options:
- Garlic Mashed Potatoes: Creamy potatoes infused with garlic make a comforting side that pairs well with steak.
- Grilled Asparagus: Lightly seasoned asparagus adds a touch of elegance while balancing out the richness of the steak.
- Roasted Brussels Sprouts: Crispy roasted Brussels sprouts offer a nutty flavor that complements the balsamic glaze beautifully.
- Quinoa Salad: A refreshing quinoa salad with cucumber, tomatoes, and herbs provides a healthy option full of texture.
- Corn on the Cob: Sweet corn grilled until charred brings summer flavors that harmonize well with grilled meats.
- Caesar Salad: A classic Caesar salad adds crunch and creaminess that pairs nicely with the savory notes of flank steak.
Common Mistakes to Avoid
When preparing Balsamic Flank Steak, avoiding common mistakes can ensure a flavorful and tender outcome. Here are some pitfalls to watch out for:
- Skipping the Marinade Time – Marinating your flank steak for at least 2 hours (or overnight) is essential for maximum flavor. Rushing this step leads to a bland taste.
- Not Using a Meat Thermometer – Cooking without checking the internal temperature can result in overcooked or underdone steak. Aiming for 135°F ensures a perfect medium-rare.
- Cutting Against the Grain – Always slice the steak against the grain to maintain tenderness. Cutting with the grain makes the meat chewy and hard to eat.
- Ignoring Resting Time – Letting the steak rest for 10 minutes after grilling allows juices to redistribute. Skipping this step will lead to dry meat when sliced.
- Forgetting About Glazing – The balsamic glaze enhances flavor but skipping it diminishes the overall dish. Make sure to cook down your marinade into a glaze for that sweet and tangy finish.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Balsamic Flank Steak in an airtight container.
- It can last in the refrigerator for up to 3 days.
Freezing Balsamic Flank Steak
- Wrap the steak tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag.
- It can be frozen for up to 3 months.
Reheating Balsamic Flank Steak
- Oven – Preheat your oven to 350°F, place the steak in an oven-safe dish, cover with foil, and heat until warmed through, about 15-20 minutes.
- Microwave – Slice the steak into portions and microwave on medium power in short intervals (30 seconds), checking frequently until heated.
- Stovetop – Heat a skillet over medium heat and add a little oil. Sear slices of steak on each side until warmed, about 3-5 minutes.
Frequently Asked Questions
Here are some common questions regarding Balsamic Flank Steak:
What is Balsamic Flank Steak?
Balsamic Flank Steak is marinated flank steak grilled to perfection and drizzled with a balsamic glaze. It’s savory and slightly sweet, making it delicious.
Can I use another cut of beef?
Yes! While flank steak is ideal, you can substitute with skirt steak or sirloin if preferred, adjusting cooking times as needed.
How can I customize my Balsamic Flank Steak?
Feel free to add herbs like rosemary or thyme into your marinade for extra flavor. You can also experiment with different vinegars.
What should I serve with Balsamic Flank Steak?
This dish pairs well with grilled veggies like zucchini or asparagus, mashed potatoes, or a fresh salad for a complete meal.
Final Thoughts
Balsamic Flank Steak is not only quick and easy but also bursting with flavors that satisfy any craving. This recipe offers versatility; feel free to customize it with your favorite sides or herbs. Try this delightful dish tonight!
Balsamic Flank Steak
Balsamic Flank Steak is a mouthwatering dish that elevates your grilling game. This recipe features tender flank steak marinated in a savory balsamic vinegar blend, grilled to perfection, and served over vibrant grilled zucchini with a creamy whipped feta topping. With its sweet and tangy balsamic glaze, this meal is not just quick (ready in 30 minutes) but also visually stunning, making it ideal for summer barbecues, weeknight dinners, or any gathering. Impress your guests with minimal effort while delivering maximum flavor!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately four people
- Category: Main
- Method: Grilling
- Cuisine: American
Ingredients
- 1.5 lb flank steak
- 2 tsp Dijon mustard
- 4 cloves minced garlic
- 2 tsp onion powder
- 3 tbsp soy sauce or coconut aminos
- 3 tbsp olive oil
- 1/2 cup balsamic vinegar
- Salt and black pepper to taste
- 3 large zucchini
- 2-3 tbsp olive oil
- Kosher salt to taste
- 8 oz feta cheese
- 3 tbsp heavy cream
Instructions
- In a large bag or shallow dish, combine Dijon mustard, minced garlic, soy sauce, olive oil, and balsamic vinegar. Season the flank steak with salt and pepper, then add to the marinade. Let marinate for at least 2 hours or overnight.
- Preheat the grill to high heat (450°F). Remove the steak from the marinade and grill for 3-5 minutes on each side until medium-rare (135°F).
- Grill zucchini slices brushed with olive oil and salt for about 2-3 minutes per side until tender.
- While resting both the steak and zucchini, boil the reserved marinade until thickened into a glaze.
- Blend feta cheese and heavy cream until smooth.
- Serve sliced flank steak over grilled zucchini with whipped feta and drizzle with balsamic glaze.
Nutrition
- Serving Size: Approximately 6 ounces of cooked flank steak with vegetables and feta
- Calories: 360
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg
