Description
Discover the mouthwatering allure of Balsamic Flank Steak, a dish that effortlessly combines flavor and texture in just 30 minutes. This recipe features juicy flank steak marinated in a zesty balsamic vinegar concoction, grilled to perfection, and served over tender grilled zucchini with creamy whipped feta. Ideal for summer barbecues or cozy family dinners, this meal promises to impress your guests and satisfy your cravings. Each bite bursts with flavor thanks to the delightful balance of savory and sweet, making it a go-to choice for both casual weeknights and special occasions.
Ingredients
Scale
- 1.5 lb flank steak
- 1/2 cup balsamic vinegar
- 4 cloves minced garlic
- 3 tablespoons soy sauce or coconut aminos
- 2 teaspoons Dijon mustard
- 2 teaspoons onion powder
- 3 tablespoons olive oil
- Salt and black pepper to taste
- 3 large zucchini
- 2–3 tablespoons olive oil
- Kosher salt to taste
- 8 ounces feta cheese
- 3 tablespoons heavy cream or milk
Instructions
- In a bag or dish, mix balsamic vinegar, minced garlic, soy sauce, Dijon mustard, olive oil, onion powder, salt, and pepper. Add flank steak and marinate for at least 2 hours or overnight.
- Preheat grill to high (450°F). Remove steak from marinade (reserve marinade) and oil grates.
- Grill steak for 3–5 minutes per side until medium-rare (135°F). Add zucchini brushed with olive oil to the grill for about 2–3 minutes per side.
- Let steak rest for 10 minutes before slicing against the grain.
- In a saucepan, boil reserved marinade until thickened (about 3 minutes). Blend feta cheese with heavy cream until smooth.
- Serve sliced steak over grilled zucchini with whipped feta and drizzle balsamic glaze on top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 420
- Sugar: 4g
- Sodium: 660mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg