Description
Balsamic flank steak is a mouthwatering dish that effortlessly combines rich flavors and vibrant colors, making it perfect for summer barbecues or quick weeknight dinners. This easy-to-make recipe features marinated flank steak grilled to perfection and served over tender zucchini with a creamy whipped feta topping. Drizzled with a sweet and tangy balsamic glaze, this meal not only pleases the palate but also impresses visually. In just 30 minutes, you can whip up this flavorful dinner that’s both nutritious and satisfying, ideal for impressing guests or enjoying a cozy family meal.
Ingredients
Scale
- 1.5 lb flank steak
- 4 cloves minced garlic
- 1/2 cup balsamic vinegar
- 3 tablespoons soy sauce or coconut aminos
- 3 large zucchini
- 8 ounces feta cheese
- 3 tablespoons heavy cream
- 2 teaspoons Dijon mustard
- 2 teaspoons onion powder
- 3 tablespoons olive oil
- Salt and black pepper to taste
- 2–3 tablespoons olive oil for zucchini
- Kosher salt to taste
Instructions
- Marinate the flank steak in a mixture of Dijon mustard, minced garlic, onion powder, soy sauce, olive oil, and balsamic vinegar for at least 2 hours.
- Preheat the grill to high heat (450°F). Grill the flank steak for about 3-5 minutes per side until it reaches an internal temperature of 135°F for medium-rare.
- Brush zucchini slices with olive oil and sprinkle with salt; grill alongside the steak for about 2-3 minutes on each side until tender.
- Let the meat rest before slicing thinly against the grain. Whip feta cheese with heavy cream until smooth.
- Assemble by spooning whipped feta onto plates, topping with sliced steak and grilled zucchini, then drizzle with balsamic glaze.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice of flank steak (100g)
- Calories: 290
- Sugar: 6g
- Sodium: 660mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg