Description
Balsamic Flank Steak is a delightful and savory dish that brings the flavors of summer grilling to your table in just 30 minutes. This quick and easy recipe features tender flank steak marinated in a rich blend of balsamic vinegar, garlic, and Dijon mustard, all enhanced by a sweet and tangy balsamic glaze. Served over grilled zucchini and creamy whipped feta, this meal is perfect for weeknight dinners or summer barbecues. Impress your family and friends with this gourmet yet simple dish that showcases fresh ingredients and bold flavors.
Ingredients
Scale
- 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
- 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
Instructions
- Marinate the flank steak in a mixture of balsamic vinegar, olive oil, minced garlic, Dijon mustard, salt, and pepper for at least 2 hours or overnight.
- Preheat the grill to high heat (450°F) and oil the grates.
- Grill the flank steak for about 3–5 minutes on each side until it reaches an internal temperature of 135°F for medium-rare.
- While grilling the steak, brush zucchini slices with olive oil and sprinkle with salt; grill until charred and tender.
- Let both the steak and zucchini rest for about 10 minutes before slicing the steak against the grain.
- Blend feta cheese with heavy cream until smooth to create a whipped feta topping.
- Serve sliced steak on a bed of whipped feta, topped with grilled zucchini, drizzled with balsamic glaze.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 95mg