Balsamic Flank Steak Grilled Zucchini (Print Version)
Tender balsamic flank steak with grilled zucchini and whipped feta for a satisfying Mediterranean meal.
# What You Need:
→ 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
# Directions:
01 - Whisk together balsamic vinegar, olive oil, garlic, rosemary, Dijon mustard, salt, and pepper in a shallow dish or zip-top bag. Add flank steak and turn to coat thoroughly. Refrigerate for at least 1 hour, up to 8 hours for optimal flavor penetration.
02 - Heat grill or grill pan to medium-high temperature, approximately 400°F.
03 - Brush zucchini planks with olive oil and season evenly with salt and pepper.
04 - Remove steak from marinade, allowing excess to drip off. Grill for 4 to 5 minutes per side for medium-rare doneness, or until internal temperature reaches 130°F. Transfer to a cutting board, tent loosely with foil, and rest for 10 minutes.
05 - While steak rests, grill zucchini for 2 to 3 minutes per side until tender and marked with char lines.
06 - Combine feta cheese, Greek yogurt, olive oil, lemon juice, and black pepper in a food processor or blender. Process until completely smooth and creamy, approximately 1 to 2 minutes.
07 - Slice 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.
# Insider Tips:
01 -
- The balsamic marinade creates an irresistible caramelized crust that locks in all the juices
- Whipped feta adds a cool creamy contrast that perfectly balances the smoky grilled flavors
- Everything cooks on the grill making cleanup almost nonexistent
- This looks impressive but comes together in under 45 minutes of active work
02 -
- Slicing against the grain is nonnegotiable with flank steak or you'll end up chewing through tough fibers
- The marinating time directly affects tenderness so anything less than an hour will disappoint
- Room temperature steak cooks more evenly so take it out 20 minutes before grilling
03 -
- Pound the steak slightly before marinating to help the flavors penetrate deeper
- Double the whipped feta recipe because you'll want to put it on everything tomorrow