Description
Experience the perfect blend of flavors with this mouthwatering Balsamic Flank Steak. Marinated in a rich balsamic mixture, this dish is grilled to juicy perfection and served over vibrant grilled zucchini with creamy whipped feta. Ideal for summer barbecues or quick weeknight dinners, this recipe brings gourmet taste to your dinner table in under 30 minutes. With each bite, you’ll savor the tender beef paired with a sweet and tangy glaze that elevates the meal. Impress family and friends alike with this easy yet sophisticated dish.
Ingredients
Scale
- 1.5 lb flank steak
- 2 teaspoons Dijon mustard
- 4 cloves minced garlic
- 3 tablespoons soy sauce or coconut aminos
- 1/2 cup balsamic vinegar
- 3 large zucchini
- 8 ounces feta cheese
- 3 tablespoons heavy cream
Instructions
- In a plastic bag, mix Dijon mustard, minced garlic, soy sauce, olive oil, and balsamic vinegar. Season flank steak with salt and pepper, add it to the marinade, and refrigerate for at least 2 hours (or overnight).
- Preheat your grill to high heat (450°F). Remove steak from marinade, shaking off excess.
- Cook steak for 3–5 minutes on each side until medium-rare (135°F). Add sliced zucchini brushed with olive oil on the grill when flipping the steak; cook for about 2–3 minutes until tender.
- Let both steak and zucchini rest for 10 minutes before slicing.
- Boil reserved marinade in a saucepan until safe to eat; simmer until thickened.
- Blend feta cheese and heavy cream until smooth.
- Plate whipped feta topped with sliced steak and zucchini; drizzle with balsamic glaze.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe (about 200g)
- Calories: 420
- Sugar: 3g
- Sodium: 860mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg