Balsamic Flank Steak

If you’re looking for a dish that combines bold flavors with simplicity, you’ve found it in this balsamic flank steak recipe! It’s quickly becoming my go-to for summer grilling. The marinade infuses the steak with a sweet and tangy flavor while the grilled zucchini provides a perfect, fresh side. Plus, topping it off with creamy whipped feta just takes it to another level. It’s not only delicious but also a quick meal that you can whip up in 30 minutes or less—perfect for those busy weeknights or family gatherings when you want something special without spending hours in the kitchen.

Whether you’re hosting friends or just enjoying a cozy dinner at home, this balsamic flank steak is sure to impress. Let’s dive into why you’ll love this recipe!

Why You’ll Love This Recipe

• Quick to Prepare: You can marinate the steak in advance and grill it up in no time.
• Flavorful and Satisfying: The combination of balsamic glaze and whipped feta creates an explosion of taste.
• Healthy Option: Packed with protein and served with fresh vegetables, it’s a wholesome meal choice.
• Family-Friendly: Kids love the tender steak and cheesy feta, making it a hit at the dinner table.
• Perfect for Meal Prep: Make extra portions for lunches throughout the week!

Ingredients You’ll Need

Gathering your ingredients is part of the fun! This recipe uses simple, wholesome items that you can easily find at your local grocery store. Here’s what you’ll need:

For the Marinade

• 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

For the Grilled Zucchini

• 3 large zucchini (ends trimmed and cut into thick slices lengthwise)
• 2-3 Tablespoons olive oil
• Kosher salt to taste

For the Whipped Feta

• 8 ounces feta cheese (in the brine)
• 3 Tablespoons heavy cream or milk

Now that we have our ingredients ready, let’s explore some variations to customize this dish!

Variations

This balsamic flank steak is versatile! Feel free to get creative based on what you have on hand or your personal preferences.

• Swap the protein: Use chicken breast or tofu instead of flank steak for different flavors.
• Add more veggies: Bell peppers or asparagus would be great on the grill alongside zucchini.
• Try different cheeses: Cream cheese or goat cheese can replace feta if you’re looking for a change.
• Make it spicy: Add red pepper flakes to the marinade if you enjoy some heat.

How to Make Balsamic Flank Steak

Step 1: Marinate the Steak

Start by mixing together your Dijon mustard, minced garlic, onion powder, soy sauce (or coconut aminos), olive oil, and balsamic vinegar in a large plastic bag or shallow dish. Season both sides of your flank steak with salt and pepper before placing it in the marinade. Letting it marinate for at least 2 hours (or overnight if you have time) is key; it allows all those wonderful flavors to soak into the meat!

Step 2: Heat Up Your Grill

When you’re ready to cook, brush your grill grates with a little oil and get that outdoor grill heated up to high heat—about 450°F. This ensures that you’ll get a lovely sear on your steak while keeping it juicy inside.

Step 3: Grill Your Steak

Remove the flank steak from its marinade, giving it a little shake to remove excess liquid (but don’t throw away that marinade!). Place the steak on your hot grill. Close the lid and cook for about 3-5 minutes on each side until it reaches an internal temperature of 135°F for medium-rare. Remember: carryover cooking will bring that temperature up another few degrees while resting!

Step 4: Grill the Zucchini

While your steak cooks, brush your zucchini slices with olive oil and sprinkle them lightly with salt. Once you’ve flipped your steak, place these beauties on the grill too! Grill them for about 2-3 minutes per side until they’re tender and beautifully marked.

Step 5: Make The Balsamic Glaze

After removing both from heat, let them rest on a clean cutting board for about 10 minutes. Meanwhile, pour that reserved marinade into a medium saucepan and bring it to a rolling boil over medium-high heat. This step is crucial as it ensures any bacteria from marinating is cooked off. Once boiling, reduce to simmer for about 2-3 minutes until thickened into a glaze.

Step 6: Whip Up The Feta

Blend together your feta cheese and heavy cream (or milk) until smooth. This creamy mixture adds such richness against all those bold flavors!

Step 7: Serve It Up!

Time to assemble! Brush half of your delicious balsamic glaze over sliced steak cut against the grain. Start by spooning some whipped feta onto each plate before layering on slices of grilled steak and zucchini. Drizzle everything generously with remaining balsamic glaze—then dig in and enjoy every bite!

Pro Tips for Making Balsamic Flank Steak

Grilling the perfect balsamic flank steak is easier than you think! Here are some pro tips to help you achieve mouthwatering results every time.

• Marinate Longer: Allowing your flank steak to marinate overnight will deepen the flavors and tenderize the meat, making each bite more delicious.

• Rest Your Meat: Letting the steak rest for at least 10 minutes after grilling is crucial. This step allows the juices to redistribute, resulting in a juicier and more flavorful steak.

• Use a Meat Thermometer: To ensure perfect doneness, use a meat thermometer. Aim for 135°F for medium-rare, as this will guarantee a tender and juicy steak.

• Don’t Rush the Glaze: When making your balsamic glaze, let it simmer until it thickens. A well-reduced glaze adds a rich flavor that beautifully complements the grilled meat.

• Experiment with Seasonings: Feel free to customize your marinade with herbs like rosemary or thyme. These additions can elevate the dish with new flavors that suit your palate.

How to Serve Balsamic Flank Steak

Presenting your balsamic flank steak beautifully can make a simple dinner feel extra special. Here are some ideas to serve this delightful dish!

Garnishes

• Fresh herbs: A sprinkle of chopped parsley or basil adds a burst of color and freshness that brightens up the dish.
• Lemon wedges: Serving lemon wedges on the side not only enhances flavor but also adds a refreshing acidity that balances the richness of the steak.
• Crushed red pepper: For those who enjoy a bit of heat, a dash of crushed red pepper flakes can provide an exciting kick to every bite.

Side Dishes

• Grilled Asparagus: Lightly seasoned grilled asparagus brings a satisfying crunch and pairs wonderfully with the balsamic flavors.

• Quinoa Salad: A refreshing quinoa salad with cucumbers, tomatoes, and a lemon vinaigrette complements the richness of the steak while adding healthy grains to your meal.

• Roasted Sweet Potatoes: The natural sweetness of roasted sweet potatoes offers a delightful contrast to the savory steak and creamy feta.

• Garden Salad: A simple garden salad made with mixed greens, cherry tomatoes, and cucumbers dressed in olive oil and balsamic vinegar provides a fresh and light counterbalance to the hearty main course.

Enjoy crafting this flavorful meal! Each component works together harmoniously to create an unforgettable dining experience.

Make Ahead and Storage

This Balsamic Flank Steak is perfect for meal prep, allowing you to enjoy a flavorful dish throughout the week without any fuss. The marinade enhances the steak’s taste, making it even better after sitting for a while.

Storing Leftovers

• Store leftover steak and zucchini in an airtight container in the refrigerator.
• Consume within 3-4 days for best quality.
• Keep the balsamic glaze separately in a jar to drizzle fresh when serving.

Freezing

• Wrap the cooked steak tightly in plastic wrap or aluminum foil before placing it in a freezer bag.
• Freeze for up to 3 months for optimal flavor.
• Zucchini is best enjoyed fresh, so consider grilling it right before serving if possible.

Reheating

• Thaw the frozen steak overnight in the refrigerator before reheating.
• Reheat gently in a skillet over low heat or microwave at low power until warmed through.
• Avoid overheating as this can make the meat tough.

FAQs

If you have any questions about this delicious recipe, you’re not alone! Here are some common inquiries.

Can I use another cut of meat instead of flank steak?

Absolutely! While flank steak is ideal due to its flavor and tenderness, you can substitute with skirt steak or sirloin for similar results. Just adjust cooking times as needed based on thickness.

How do I make Balsamic Flank Steak without soy sauce?

You can easily swap soy sauce with coconut aminos for a gluten-free alternative. It will still provide that savory depth while keeping your meal delicious and suitable for various diets.

Can I prepare Balsamic Flank Steak ahead of time?

Yes! You can marinate the steak up to 24 hours in advance. Just remember to let it come to room temperature before grilling for even cooking.

What can I serve with Balsamic Flank Steak?

This dish pairs wonderfully with roasted vegetables, salads, or even quinoa for a wholesome meal. The creamy whipped feta adds a delightful contrast!

Final Thoughts

I hope you enjoy making this Balsamic Flank Steak as much as I do! It’s a simple yet impressive dish that’s sure to please family and friends alike. The combination of grilled zucchini and whipped feta makes it truly special. Don’t hesitate to try this recipe out; your taste buds will thank you! Happy cooking!