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Balsamic Flank Steak

Balsamic Flank Steak
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Indulge in the vibrant flavors of our Balsamic Flank Steak, a quick and easy dish perfect for both busy weeknights and special family gatherings. This recipe showcases succulent flank steak marinated in a tangy balsamic mixture, grilled to perfection, and served alongside tender zucchini and a creamy whipped feta. With minimal prep time and maximum flavor, this meal will impress your guests while keeping your cooking stress-free. Marinate the steak ahead for enhanced taste, and enjoy a colorful plate that’s as satisfying as it is delicious.

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 (plus more as needed)
  • Salt and black pepper to taste
  • 3 large zucchini (ends trimmed and cut into thick slices lengthwise)
  • 8 ounces feta cheese (in brine)
  • 3 Tablespoons heavy cream or milk

Instructions

  1. In a bowl, mix together Dijon mustard, minced garlic, onion powder, soy sauce (or coconut aminos), olive oil, and balsamic vinegar to create the marinade. Season the flank steak with salt and pepper before adding it to the marinade. Seal in a bag or cover and refrigerate for at least 2 hours or overnight.
  2. Preheat your grill to high heat (450°F). Remove the steak from the marinade and grill for 3-5 minutes per side until medium-rare (internal temp of 135°F). Let rest.
  3. Brush zucchini slices with olive oil and sprinkle with salt. Grill alongside the steak for about 2-3 minutes on each side.
  4. For whipped feta, blend feta cheese with heavy cream until smooth.
  5. Slice flank steak against the grain, serve over whipped feta with grilled zucchini on the side.

Nutrition

Find it online: https://cookingwitheliana.com/balsamic-flank-steak/