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Balsamic Flank Steak with Grilled Zucchini and Feta Recipe

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★★★★★

4.7 from 90 reviews

This Balsamic Flank Steak recipe features tender, marinated flank steak grilled to perfection alongside charred zucchini and finished with a tangy balsamic glaze and creamy feta sauce. Ideal for a flavorful and hearty meal that balances savory, tangy, and creamy elements with simple grilling techniques.

Ingredients

Scale

For the Steak and Marinade

  • 1.5 lb flank steak
  • 2 teaspoons Dijon mustard
  • 4 cloves garlic, minced
  • 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 Feta Sauce

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

Instructions

  1. Prepare the Marinade: Combine Dijon mustard, minced garlic, onion powder, soy sauce, olive oil, and balsamic vinegar in a large plastic bag or shallow dish. Season both sides of the flank steak with salt and black pepper. Add the steak to the marinade, ensuring it is well coated, and refrigerate for at least 2 hours or overnight for maximum flavor infusion.
  2. Preheat and Oil the Grill: When ready to cook, brush the grill grates with oil and heat an outdoor grill to high heat (approximately 450°F). Remove the flank steak from the marinade, shaking off excess but reserving the marinade for the glaze.
  3. Grill the Steak: Place the flank steak on the hot grill and close the lid. Grill for 3-5 minutes per side for medium-rare doneness, or until the internal temperature reaches 135°F to allow for carryover cooking during resting.
  4. Prepare and Grill the Zucchini: Brush zucchini slices with olive oil and sprinkle with kosher salt. Add the zucchini to the grill when flipping the steak, grilling for 2-3 minutes each side until tender and charred. Press down gently with tongs to enhance grill marks.
  5. Rest the Steak and Zucchini: Remove both steak and zucchini from the grill, place on a cutting board, and let rest for 10 minutes to retain juices.
  6. Make the Balsamic Glaze: Pour the reserved marinade into a medium saucepan. Bring to a rolling boil over medium-high heat, ensuring the temperature reaches 165°F to sanitize. Reduce heat to a simmer and cook for 2-3 minutes until thickened and coating the back of a spoon. Add additional balsamic vinegar if needed to enhance flavor.
  7. Prepare the Feta Sauce: In a blender or food processor, combine feta cheese (with brine) and heavy cream or milk. Blend until smooth and creamy.
  8. Slice and Assemble: Brush half of the balsamic glaze onto the rested flank steak. Slice the steak thinly against the grain for tenderness. Spoon feta sauce onto serving plates, top with grilled steak and zucchini, then drizzle with the remaining balsamic glaze. Serve immediately and enjoy.

Notes

  • Marinate the steak overnight for the most flavorful and tender results.
  • Use a meat thermometer to ensure perfect medium-rare doneness without overcooking.
  • If you don’t have an outdoor grill, this recipe can be adapted to use a grill pan on the stovetop.
  • For a dairy-free alternative, substitute heavy cream with coconut milk and omit feta or use a vegan cheese.
  • Leftover balsamic glaze can be refrigerated and used as a salad dressing or dipping sauce for up to 3 days.

Keywords: Balsamic flank steak, grilled steak, balsamic glaze, grilled zucchini, feta sauce, summer grilling, easy steak recipe

Find it online: https://victoriablair.com/balsamic-flank-steak-with-grilled-zucchini-and-feta-recipe/