Balsamic Flank Steak

If you’re looking for a dish that impresses without a ton of effort, this Balsamic Flank Steak is just what you need. It’s one of those recipes that brings everyone together, whether it’s a busy weeknight or a weekend family gathering. The steak is juicy and flavorful, thanks to a simple marinade that works its magic while you go about your day. And let’s not forget the grilled zucchini and creamy whipped feta – they make this meal feel extra special!

What I love most about this recipe is how quickly it comes together. In just 30 minutes, you can serve a full meal that looks like it took all day to prepare. Trust me, once you try this dish, it’ll become a staple in your kitchen.

Why You’ll Love This Recipe

• Quick Prep Time: With just 5 minutes of hands-on time, you can have dinner on the table fast.
• Flavorful Marinade: The balsamic vinegar and garlic create a deliciously tangy flavor that seeps into the steak.
• Family-Friendly: Everyone loves steak! Plus, the veggies add a healthy touch that kids will enjoy too.
• Make-Ahead Option: Marinate the steak overnight for even more flavor; it’s perfect for meal prep!
• Versatile Side Dishes: Serve it with whatever sides you love – salads, potatoes, or rice will all work wonderfully.

Ingredients You’ll Need

For this delightful Balsamic Flank Steak, you’ll need some simple and wholesome ingredients. They come together beautifully to create a dish that’s both satisfying and colorful.

For the Marinade

• 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 (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 Whipped Feta

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

Variations

This recipe is wonderfully flexible, allowing you to customize it to fit your tastes!

• Swap the protein: Try using chicken breast or tofu instead of flank steak for a different twist.
• Add more veggies: Bell peppers or asparagus would be fantastic additions for extra color and nutrition.
• Change up the cheese: If feta isn’t your favorite, goat cheese or ricotta could work beautifully too.
• Make it spicy: Add red pepper flakes to the marinade for an extra kick!

How to Make Balsamic Flank Steak

Step 1: Marinate the Steak

Begin by mixing together the Dijon mustard, minced garlic, onion powder, soy sauce (or coconut aminos), olive oil, and balsamic vinegar in a large plastic bag or shallow dish. This marinade adds depth and flavor to the meat. Don’t forget to season both sides of your flank steak with salt and pepper before adding it in! Seal up the bag or cover your dish, then let it marinate in the refrigerator for at least 2 hours—or overnight if you have time.

Step 2: Preheat Your Grill

When you’re ready to cook, preheat your outdoor grill to high heat (around 450°F). This step is crucial for getting those lovely grill marks and achieving that perfect sear on your steak. Brush the grill grates with oil to prevent sticking.

Step 3: Grill the Steak

Remove your flank steak from the marinade—be sure to shake off any excess but don’t toss that marinade just yet! Place the steak on the hot grill and close the lid. Grill for about 3-5 minutes on each side until it’s medium-rare (aiming for an internal temperature of 135°F). Letting it rest after grilling is essential because it allows juices to redistribute throughout the meat.

Step 4: Prepare Grilled Zucchini

While your steak rests, brush your zucchini slices with olive oil and sprinkle them with salt. Place them on the grill alongside your steak during its last few minutes of cooking. Grill them for about 2-3 minutes on each side until they are tender with nice char marks.

Step 5: Make the Balsamic Glaze

Now it’s time to make that delicious glaze! Pour the reserved marinade into a medium saucepan and bring it to a rolling boil over medium-high heat—this step ensures it’s safe to eat by killing off any bacteria from marinating. Once boiling, reduce heat and let it simmer until it thickens slightly (about 2-3 minutes).

Step 6: Blend Feta Cream

In a blender or food processor, combine feta cheese with heavy cream (or milk) until smooth. This creamy mixture will balance out all those bold flavors beautifully.

Step 7: Assemble Your Dish

Brush half of that heavenly balsamic glaze over your grilled flank steak before slicing it thinly against the grain. To serve, spoon some whipped feta onto each plate as a base layer before adding sliced steak and grilled zucchini on top. Drizzle with remaining balsamic glaze and get ready to enjoy!

This Balsamic Flank Steak is sure to be a hit at any dinner table—enjoy every juicy bite!

Pro Tips for Making Balsamic Flank Steak

Cooking this delicious balsamic flank steak is easy, but a few tips can make it even better!

• Use fresh ingredients: Fresh garlic and quality balsamic vinegar truly elevate the flavor of your marinade, resulting in a more vibrant and tasty dish.
• Don’t skip marinating: Allowing the steak to marinate for at least 2 hours (or even overnight) helps to tenderize the meat and infuse it with those rich flavors, making each bite incredibly juicy.
• Let it rest: After grilling, letting the steak rest for 10 minutes allows the juices to redistribute, preventing them from spilling out when you cut into it. This results in a more flavorful and moist steak.
• Slice against the grain: Cutting the steak against the grain makes for more tender bites. Pay attention to the direction of the muscle fibers and slice perpendicular to them.
• Experiment with variations: Feel free to add herbs like rosemary or thyme to your marinade for an added layer of flavor. You can also swap zucchini for other veggies like bell peppers or asparagus.

How to Serve Balsamic Flank Steak

Presentation is key when serving your balsamic flank steak! Not only does it taste fantastic, but with some thoughtful plating, it will look just as good.

Garnishes

• Fresh herbs: Chopped parsley or basil sprinkled on top adds a pop of color and a fresh flavor that complements the dish beautifully.
• Lemon zest: A light sprinkle of lemon zest just before serving brightens up the flavors and adds a refreshing citrus touch.

Side Dishes

• Quinoa Salad: A light quinoa salad with cherry tomatoes, cucumbers, and a lemon vinaigrette makes for a refreshing side that balances out the richness of the steak.
• Roasted Sweet Potatoes: The natural sweetness of roasted sweet potatoes pairs perfectly with the savory flavors of the flank steak, adding a comforting element to your meal.
• Garlic Mashed Cauliflower: This creamy alternative to mashed potatoes offers a low-carb option that’s packed with flavor—perfectly complementing your grilled dish.
• Grilled Asparagus: Lightly charred asparagus drizzled with olive oil and lemon juice adds a lovely crunch and vibrant color to your plate.

Your guests (or family) will be impressed not only by how wonderful this meal tastes but also by how beautifully you’ve served it. Enjoy every bite!

Make Ahead and Storage

This balsamic flank steak recipe is perfect for meal prepping! You can easily prepare it in advance and enjoy delicious, flavorful meals throughout the week.

Storing Leftovers

• Store any leftover steak and grilled zucchini in an airtight container in the refrigerator.
• Ensure that the steak is cooled to room temperature before sealing it to prevent condensation.
• Consume leftovers within 3-4 days for optimal freshness.

Freezing

• To freeze, wrap the cooked flank steak tightly in plastic wrap, then place it in a freezer-safe bag or container.
• Grilled zucchini can also be frozen, though it’s best enjoyed fresh. If freezing, store it in a separate container.
• Use frozen steak within 2-3 months for the best flavor and texture.

Reheating

• To reheat steak, let it thaw overnight in the refrigerator if frozen, then warm it gently in a skillet over medium heat until heated through.
• For zucchini, you can reheat it on the stovetop or in the microwave for a quick meal.
• Drizzle with extra balsamic glaze before serving to refresh the flavors!

FAQs

Here are some common questions about this tasty recipe.

Can I use a different cut of meat for Balsamic Flank Steak?

Absolutely! While flank steak is tender and flavorful, you can substitute with skirt steak or sirloin. Just adjust cooking times accordingly based on thickness.

How do I achieve the best flavor in my Balsamic Flank Steak?

Marinating the flank steak overnight will enhance its flavor significantly. The combination of balsamic vinegar, garlic, and Dijon mustard works wonders for tenderness and taste!

Is Balsamic Flank Steak suitable for meal prep?

Yes! This recipe is excellent for meal prep as it stores well and maintains its flavor when reheated. Enjoy it over salads or rice bowls throughout the week.

Final Thoughts

I hope you enjoy making this delightful balsamic flank steak as much as I do! It’s not only quick to prepare but also packed with flavor that your family will love. Whether it’s a busy weeknight or a weekend gathering, this dish is sure to impress. Happy cooking, and may your kitchen always be filled with joy and delicious aromas!