Name: Balsamic Flank Steak with Grilled Zucchini and Feta Cream Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 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); 2-3 Tablespoons olive oil; Kosher salt to taste; 8 ounces feta cheese (in the brine); 3 Tablespoons heavy cream or milk

Jump to Recipe

There is something truly special about the Balsamic Flank Steak with Grilled Zucchini and Feta Cream Recipe that makes it a standout in any meal rotation. Juicy, tender flank steak marinated to perfection in a tangy balsamic mixture pairs beautifully with smoky, charred zucchini and a luscious, creamy feta topping that adds just the right hint of tang and richness. Whether you’re cooking for a casual weeknight dinner or impressing guests at a weekend barbecue, this dish brings vibrant flavors and irresistible textures together in one unforgettable plate.

The image shows a close-up of a large piece of sliced grilled meat. The meat is cut into about twelve horizontal thin layers, showing a mix of dark brown charred areas with a shiny glaze on the surface, and pinkish juicy inside layers. The texture looks tender with visible grill marks and a slightly crispy edge on each slice. The meat pieces lie close together, covering the whole frame, highlighting the contrast between the dark glazed exterior and the warm pink interior. The photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Balsamic Flank Steak with Grilled Zucchini and Feta Cream Recipe uses simple, essential ingredients that combine to create a balance of bold flavors and pleasing textures. Each item plays an important role, from the marinating spices that infuse the steak to the creamy feta that adds a cool contrast to the grilled elements.

1.5 lb flank steak: A lean cut that’s perfect for marinating and grilling, ensuring tender and flavorful meat.
2 teaspoons Dijon mustard: Adds a subtle tang and helps emulsify the marinade.
4 cloves minced garlic: Brings savory depth and aromatic punch.
2 teaspoons onion powder: Contributes a mild sweetness and enhances overall flavor.
3 Tablespoons soy sauce or coconut aminos: Provides saltiness and umami richness to the marinade.
3 Tablespoons olive oil: Keeps the steak juicy and helps the marinade adhere.
1/2 cup balsamic vinegar (plus more as needed): Infuses a complex sweet and tangy note, crucial for the glaze and marinade.
Salt and black pepper to taste: Fundamental seasoning to highlight the meat’s natural flavor.
3 large zucchini (ends trimmed and cut into thick slices lengthwise): Grilled to bring out smoky sweetness and provide a fresh veggie element.
2-3 Tablespoons olive oil: For brushing the zucchini and achieving perfect grill marks.
Kosher salt to taste: To season zucchini and balance flavors.
8 ounces feta cheese (in the brine): Rich and tangy, the star ingredient in the creamy topping.
3 Tablespoons heavy cream or milk: Softens the feta into a smooth, luscious cream.

How to Make Balsamic Flank Steak with Grilled Zucchini and Feta Cream Recipe

Step 1: Marinate the Flank Steak

The magic starts by whisking together Dijon mustard, minced garlic, onion powder, soy sauce, olive oil, and balsamic vinegar into one irresistible marinade. Season your flank steak generously with salt and black pepper, then immerse it in this flavorful bath. Let it soak up all those vibrant flavors for at least two hours; if you plan ahead, letting it marinate overnight will deepen the taste even more.

Step 2: Fire Up the Grill for Steak and Zucchini

Get your grill nice and hot—about 450°F is ideal to create that perfect sear. Brush the grates with oil to prevent sticking. Take the steak out of the marinade, shake off the excess, and reserve the remaining marinade for later. Place the steak on the grill, close the lid, and cook for 3 to 5 minutes per side aiming for medium-rare perfection (about 135°F internal temperature). When you flip the steak, add your zucchini slices, brushed with olive oil and sprinkled with kosher salt, to the other side of the grill. Grill zucchini for 2 to 3 minutes per side, pressing lightly to get those charming grill marks and tender char.

Step 3: Let Steak and Zucchini Rest

After grilling, transfer the steak and zucchini to a clean cutting board and let rest for about 10 minutes. This crucial step allows the juices to redistribute, resulting in a juicy steak and perfectly tender zucchini. Resting also gives you a moment to prepare the next components of this fabulous dish.

Step 4: Prepare the Balsamic Glaze

Pour the reserved marinade into a saucepan and bring it to a rapid boil over medium-high heat to ensure safety by killing any bacteria from the raw meat. Once boiled, reduce to a simmer and let it thicken until it coats the back of a spoon—this usually takes 2 to 3 minutes. Add a splash more balsamic vinegar if you want that extra tangy punch. This glaze will elevate the dish with a deep, glossy finish.

Step 5: Make the Feta Cream

This step is wonderfully easy and so rewarding. Blend the feta cheese with heavy cream (or milk if you want it lighter) until smooth and creamy. The feta cream adds a cool, tangy contrast that perfectly complements the rich balsamic and savory steak.

Step 6: Serve with Style

Brush half of the luscious balsamic glaze over the rested steak, then slice thinly against the grain to maximize tenderness and bite. To serve, spread some feta cream on the plate, layer with sliced steak and grilled zucchini on top, then finish with a generous drizzle of the remaining balsamic glaze. The flavors and colors meld together, creating a dish that looks as good as it tastes.

How to Serve Balsamic Flank Steak with Grilled Zucchini and Feta Cream Recipe

A large piece of grilled steak is sliced into thin strips arranged in a slightly overlapping, fan-like pattern on a wooden cutting board with a deep groove border. The steak's outer edges are dark and charred, while the inside shows a gradient from medium-rare pink to brown, with juicy textures visible. The cutting board rests on a white marbled surface with some steak juices pooling around. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped parsley or basil make wonderful bright accents that enhance the appearance and freshness of the plate. A sprinkle of cracked black pepper or a light drizzle of extra virgin olive oil over the zucchini also adds a subtle finishing touch that takes the presentation up a notch.

Side Dishes

Serve this delightful Balsamic Flank Steak with Grilled Zucchini and Feta Cream Recipe alongside a simple quinoa salad, garlic roasted potatoes, or buttery couscous to soak up every bit of the glorious balsamic glaze. Light, refreshing sides balance the richness and make the meal feel complete.

Creative Ways to Present

Try offering the feta cream as a luscious dip for guests to spoon as much as they want, or arrange the grilled zucchini and steak slices on a beautiful wooden board for an inviting, family-style serve. Using colorful serving plates can also complement the deep hues of the balsamic glaze, making your meal as stunning visually as it is delicious.

Make Ahead and Storage

Storing Leftovers

Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep the balsamic glaze and feta cream separate from the steak and vegetables to preserve texture and flavor integrity.

Freezing

You can freeze cooked flank steak slices wrapped tightly in plastic wrap and placed in a freezer-safe bag for up to 3 months. However, zucchini and feta cream do not freeze well due to texture changes.

Reheating

To reheat the steak without drying it out, warm gently in a skillet over low heat or use a microwave with care, covering to retain moisture. Add the balsamic glaze after reheating to keep that fresh brightness, and serve the feta cream cold for the best experience.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While flank steak is ideal for marinating and grilling, skirt or hanger steak are also excellent options. Just adjust the cooking time to suit the thickness and cut.

Is it necessary to boil the reserved marinade?

Yes, boiling the marinade is essential as it ensures any bacteria from the raw meat is eliminated, making the glaze safe to consume.

Can I prepare this recipe indoors if I don’t have a grill?

Definitely! You can use a grill pan or broiler to get similar charred effects on both the steak and zucchini. Just keep an eye on the cooking times and heat levels.

What can I use as a substitute for feta cheese in the cream?

If you prefer a milder flavor, goat cheese or cream cheese can be great alternatives, though feta’s tang is hard to beat for this recipe.

How do I know when the steak is perfectly medium-rare?

The best way is to use a meat thermometer; aim for an internal temperature of 135°F before resting, then allow for carryover cooking which will bring it to the ideal medium-rare doneness.

Final Thoughts

There is nothing quite like the incredible combination of flavors and textures in the Balsamic Flank Steak with Grilled Zucchini and Feta Cream Recipe. It’s a dish that feels both fancy and accessible, perfect for making weeknights special or for weekend celebrations. I hope you enjoy making and sharing this recipe as much as I do—once you try it, it will likely become one of your go-to favorites too!