Balsamic Flank Steak With Grilled Zucchini (Print View)
Tender balsamic-glazed flank steak served alongside charred zucchini and creamy whipped feta for a Mediterranean summer meal.
# Ingredient List:
→ Steak Marinade
01 - 1 ½ lbs flank steak
02 - ¼ cup balsamic vinegar
03 - 2 tbsp olive oil
04 - 2 garlic cloves, minced
05 - 1 tbsp fresh rosemary, chopped
06 - 1 tsp Dijon mustard
07 - 1 tsp kosher salt
08 - ½ tsp black pepper
→ Grilled Zucchini
09 - 3 medium zucchini, sliced lengthwise into ½-inch planks
10 - 2 tbsp olive oil
11 - ½ tsp kosher salt
12 - ¼ tsp black pepper
→ Whipped Feta
13 - 6 oz feta cheese, crumbled
14 - ¼ cup Greek yogurt
15 - 1 tbsp olive oil
16 - 1 tsp lemon juice
17 - Freshly ground black pepper, to taste
→ To Serve
18 - 2 tbsp fresh mint or parsley, chopped
19 - Extra balsamic glaze
# How to Make:
01 - Whisk together balsamic vinegar, olive oil, minced garlic, chopped rosemary, Dijon mustard, kosher salt, and black pepper in a shallow dish or zip-top bag. Add the flank steak, turning to coat thoroughly.
02 - Refrigerate the steak for at least 1 hour, or up to 8 hours for optimal flavor development.
03 - Heat your grill or grill pan to medium-high temperature.
04 - Brush zucchini planks with olive oil and season evenly with kosher salt and black pepper.
05 - Remove steak from marinade, allowing excess to drip off. Grill for 4–5 minutes per side for medium-rare, or adjust timing to reach desired doneness. Transfer to a cutting board and tent loosely with foil for 10 minutes.
06 - While steak rests, grill zucchini for 2–3 minutes per side until tender and lightly charred.
07 - Combine crumbled feta cheese, Greek yogurt, olive oil, lemon juice, and black pepper in a food processor or blender. Process until completely smooth and creamy.
08 - Slice the rested steak thinly against the grain. Spread whipped feta across a serving platter, arrange grilled zucchini and steak slices on top. Garnish with fresh herbs and drizzle with balsamic glaze if desired.
# Expert Advice:
01 -
- The balsamic marinade creates this incredible crust on the steak while keeping the inside impossibly tender
- Whipped feta transforms from a crumbly cheese into this velvety tangy spread that balances everything perfectly
- Grilled zucchini adds such a smoky sweetness you might actually forget youre eating vegetables
02 -
- Letting the steak rest is non negotiable cutting into it immediately will let all those juices run onto your cutting board instead of staying in the meat
- Slicing against the grain shortens the muscle fibers making each bite tender instead of chewy look for the lines running through the meat and cut perpendicular to them
- Whipped feta can be made a day ahead and keeps beautifully in the refrigerator
03 -
- Room temperature steak cooks more evenly take it out thirty minutes before grilling
- The whipped feta base spreads easier if you let it come to room temperature before serving