Balsamic Flank Steak with Zucchini and Whipped Feta Recipe

If you’re looking for a summer dinner that checks every single box—juicy steak, smoky vegetables, and a cool, creamy cheese spread—let me introduce you to Balsamic Flank Steak with Zucchini and Whipped Feta. This recipe is a flavor-packed showstopper that’s impressive enough for guests, but also simple enough for a weeknight meal. Every component is thoughtfully balanced, from the tangy balsamic glaze to the silky whipped feta, and the beautifully charred zucchini. Trust me, once you try this, it’ll become one of your most-requested crowd-pleasers!

Ingredients You’ll Need

The magic of Balsamic Flank Steak with Zucchini and Whipped Feta starts with a handful of down-to-earth ingredients, each one playing a vital role. The rich flavors, contrasting textures, and vibrant colors all come from these essentials, so let’s give them the attention they deserve!

• Flank Steak (1.5 lb): This cut is lean but packed with flavor, perfect for soaking up the zesty marinade and grilling to juicy perfection.
• Dijon Mustard (2 teaspoons): Brings a sharp, tangy punch that helps tenderize and flavor the steak.
• Minced Garlic (4 cloves): Fresh garlic deepens the marinade, infusing every bite with aromatic warmth.
• Onion Powder (2 teaspoons): Adds mellow savoriness without overpowering the other ingredients.
• Soy Sauce or Coconut Aminos (3 tablespoons): Provides a salty, umami base that enhances the taste and color of the meat.
• Olive Oil (3 tablespoons + 2-3 tablespoons for grilling): Gives richness to both the marinade and the grilled zucchini, and helps prevent sticking on the grill.
• Balsamic Vinegar (1/2 cup, plus extra as needed): The sweet tang of balsamic is the heart of the glaze and really shines in the final drizzle.
• Salt and Black Pepper (to taste): Don’t underestimate this classic combo for bringing everything to life.
• Zucchini (3 large, sliced lengthwise): Grilling gives these mild squash slices gorgeous char and smokiness.
• Kosher Salt (to taste): Crucial for seasoning the zucchini and making those natural flavors pop.
• Feta Cheese (8 ounces, in brine): Opt for a block if possible—the brine keeps it super creamy and tangy for the best whipped feta.
• Heavy Cream or Milk (3 tablespoons): Blends into the feta to make it silky smooth and spreadable.

How to Make Balsamic Flank Steak with Zucchini and Whipped Feta

Step 1: Marinate the Flank Steak

Start off strong by whisking together the Dijon mustard, minced garlic, onion powder, soy sauce, olive oil, and balsamic vinegar in a large plastic bag or shallow dish. Sprinkle the flank steak on both sides with salt and pepper, then submerge it in the marinade. The secret here is time—let that steak soak up all the flavor for at least 2 hours, but overnight is even better for a truly bold, tender result.

Step 2: Fire Up the Grill

When you’re ready to cook, brush those grill grates with a little oil and crank up the heat to high (about 450°F). Remove your beautifully marinated steak and shake off any clinging excess marinade (don’t toss it, you’ll need it for the glaze). Lay the flank steak on the grill, close the lid, and cook for 3 to 5 minutes per side for medium-rare—or until the internal temperature hits about 135°F. This short, high-heat grilling caramelizes the outside while keeping the inside juicy.

Step 3: Grill the Zucchini

While the steak is sizzling, brush your zucchini planks with olive oil and sprinkle with kosher salt. Place them on the cooler side of the grill when you flip the steak. Grill for 2 to 3 minutes per side—press down with tongs for dramatic grill marks. You want your zucchini to be just tender with plenty of smoky, charred spots for extra flavor.

Step 4: Let Them Rest

Transfer the steak and zucchini to a clean cutting board. This is your golden window—let everything rest for about 10 minutes. Resting makes the steak juicier and the zucchini stays just the right texture.

Step 5: Make the Balsamic Glaze

Take the reserved marinade and pour it into a saucepan. Bring it to a rolling boil (over 165°F) to ensure any bacteria is cooked off from the raw steak. Reduce heat, simmer, and watch for the glaze to thicken in 2 to 3 minutes. If you want it tangier, add an extra splash of balsamic vinegar until it’s syrupy enough to coat the back of a spoon. This rich, glossy glaze is your flavor finishing touch.

Step 6: Whip the Feta

Pop the feta and heavy cream (or milk) into a blender or food processor. Let it run until the mix is fluffy, smooth, and beautifully creamy. Whipped feta adds a lush, tangy base that makes Balsamic Flank Steak with Zucchini and Whipped Feta unforgettable.

Step 7: Glaze and Slice the Steak

Brush half of your balsamic glaze over the steak while it rests, letting it soak in. Then, using a sharp knife, slice the steak thinly against the grain. This not only makes for a gorgeous presentation, but it also ensures every piece is toothsome and tender.

Step 8: Assemble and Serve

Spoon a generous swoosh of whipped feta on each plate, then arrange the sliced steak and charred zucchini overtop. Drizzle with the rest of the balsamic glaze and you’re ready to dig in. Every forkful is a perfect balance—savory steak, creamy feta, sweet-tart glaze, and smoky zucchini. It’s the kind of meal you’ll want to share, but might find hard to actually give up!

How to Serve Balsamic Flank Steak with Zucchini and Whipped Feta

Garnishes

Don’t overlook a sprinkle of something fresh and bright. A shower of chopped parsley, a scattering of torn mint, or even some lemon zest can lift the plate. A drizzle of olive oil or extra balsamic right before serving pulls everything together and makes each bite of Balsamic Flank Steak with Zucchini and Whipped Feta shine.

Side Dishes

This dish is pretty much a meal on its own, but if you want to round it out, think simple and light. A crisp salad with peppery arugula, roasted potatoes, or a heap of fluffy couscous work beautifully alongside Balsamic Flank Steak with Zucchini and Whipped Feta. Keep the sides unfussy to let the bold flavors on the plate stay center stage.

Creative Ways to Present

For gatherings, you can serve everything family-style on a big wooden board with scoops of whipped feta for dipping. Or, turn Balsamic Flank Steak with Zucchini and Whipped Feta into handheld bites by rolling the steak and zucchini onto toasted baguette slices spread with feta—a big hit for parties. Don’t be afraid to build colorful composed plates for a dramatic, restaurant-level look!

Make Ahead and Storage

Storing Leftovers

If you end up with extra Balsamic Flank Steak with Zucchini and Whipped Feta, lucky you! Store the steak, zucchini, and whipped feta separately in airtight containers in the fridge. This helps preserve the textures—no soggy vegetables or watered-down cheese spread.

Freezing

You can freeze leftover sliced steak (tightly wrapped) for up to two months. The whipped feta is best enjoyed fresh, since dairy can separate when frozen, but grilled zucchini can be frozen if you don’t mind a softer texture on reheating.

Reheating

Warm the steak slices and zucchini gently in a skillet over medium-low heat to avoid drying them out. Give the feta a stir, or whip it again if it thickened in the fridge. Hold off on drizzling with extra glaze or garnishing until just before serving for the freshest flavors.

FAQs

What’s the best way to tell when flank steak is done?

The easiest and most reliable method is using an instant-read thermometer. For medium-rare, look for 135°F before resting. The steak will keep cooking slightly as it sits, so keep that carryover in mind to avoid overcooking.

Can I make Balsamic Flank Steak with Zucchini and Whipped Feta indoors?

Absolutely. You can sear the steak and zucchini on a grill pan or cast-iron skillet if you don’t have an outdoor grill. Just cook at high heat and keep an eye out for a good sear and plenty of color.

Is there a substitute for feta in the whipped cheese?

If you’re not a fan of feta, creamy goat cheese or ricotta can make an excellent alternative. Just blend it smooth with a bit of cream, and season lightly—it won’t be as tangy, but still delicious.

Can I marinate the steak too long?

Generally, overnight is perfect. More than 24 hours might start to break the meat down too much due to the acid in the balsamic, which can affect texture. Stick to the 2 hours to overnight window for the best results.

What other vegetables can I grill with this recipe?

Almost any firm veggie works! Try eggplant slices, red bell peppers, or asparagus for extra color and flavor alongside your Balsamic Flank Steak with Zucchini and Whipped Feta. Just adjust grilling times depending on the thickness and water content.

Final Thoughts

Balsamic Flank Steak with Zucchini and Whipped Feta truly delivers a gorgeous, flavor-packed meal that’s as impressive as it is approachable. Give it a try—you’ll love how every element comes together for a dish that’s perfect for guests or a special weeknight at home. Your grill (and your taste buds) will thank you!

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