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Balsamic Flank Steak with Grilled Zucchini and Feta Cream Recipe

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★★★★

4 from 41 reviews

A flavorful grilled balsamic flank steak marinated in a tangy blend of Dijon mustard, garlic, and balsamic vinegar, paired with charred zucchini slices and a creamy feta sauce. Perfect for a savory and elegant dinner that combines smoky grill marks with a rich, tangy glaze and a smooth feta cream.

Ingredients

Scale

For the Steak 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 Feta Cream Sauce

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

Instructions

  1. Prepare the Marinade and Marinate: Combine Dijon mustard, minced garlic, onion powder, soy sauce or coconut aminos, olive oil, and balsamic vinegar in a large plastic bag or shallow dish. Season the flank steak on both sides with salt and black pepper, then place it into the marinade. Seal and refrigerate for at least 2 hours or overnight for best flavor.
  2. Preheat the Grill: When ready to cook, oil the grill grates and preheat your outdoor grill to high heat, approximately 450°F. Remove the steak from the marinade, shaking off excess but reserving the marinade for later glaze preparation.
  3. Grill the Steak: Place the flank steak on the hot grill and close the lid. Grill for 3-5 minutes on each side to achieve medium-rare doneness, targeting an internal temperature of 135°F to allow for carryover cooking during resting.
  4. Prepare and Grill Zucchini: Brush zucchini slices with olive oil and sprinkle with kosher salt. Flip the steak once and, at the same time, place zucchini slices on the cooler side of the grill. Grill zucchini for 2-3 minutes per side until tender and nicely charred. Press down with tongs to create grill marks.
  5. Rest Steak and Zucchini: Remove both the steak and zucchini from the grill to a clean cutting board. Let the steak rest for 10 minutes to reabsorb juices and finish cooking gently.
  6. Make the Balsamic Glaze: Pour the reserved marinade into a medium saucepan and bring to a rolling boil over medium-high heat to eliminate any bacteria. Ensure it reaches at least 165°F. Reduce heat to a simmer and cook for 2-3 minutes until the mixture thickens and coats the back of a spoon. Add extra balsamic vinegar if needed for flavor balance.
  7. Prepare Feta Cream Sauce: Combine feta cheese and heavy cream or milk in a blender or food processor. Blend until smooth and creamy for a rich contrast to the tangy glaze and charred steak.
  8. Serve the Dish: Brush half of the balsamic glaze over the rested steak. Slice the steak thinly against the grain to maximize tenderness. On serving plates, spread the feta cream sauce as a base, then layer with grilled steak and zucchini. Drizzle the remaining balsamic glaze on top and enjoy immediately.

Notes

  • Marinating the steak overnight intensifies the flavor and tenderizes the meat more effectively.
  • Use a meat thermometer to ensure steak reaches perfect medium-rare doneness for optimal tenderness.
  • Ensure you boil the marinade to eliminate any harmful bacteria before using it as a glaze.
  • The feta cream sauce adds a cool, creamy contrast to the tangy and smoky grilled flavors.
  • If you prefer dairy-free, substitute heavy cream with coconut cream and omit feta for a different but tasty variation.
  • Adjust grilling times slightly based on grill heat and steak thickness.

Keywords: grilled flank steak, balsamic glaze, marinated steak, grilled zucchini, feta cream sauce, summer grilling, easy dinner, steak recipe

Find it online: https://epicrecipebox.com/balsamic-flank-steak-with-grilled-zucchini-and-feta-cream-recipe/