Balsamic Flank Steak

One of my new grilling favorites is this balsamic flank steak served over grilled zucchini and creamy whipped feta and drizzled with a sweet and tangy delicious balsamic glaze. It’s a full meal you can make in 30 minutes or less with tons of flavor (the balsamic glaze is delicious!). This dish is perfect for summer barbecues, family dinners, or any occasion where you want to impress your guests with minimal effort.

Why You’ll Love This Recipe

• Quick to Prepare: With only 5 minutes of prep time and 15 minutes of cook time, this recipe makes it easy to enjoy a delicious meal without spending hours in the kitchen.
• Flavor Explosion: The combination of balsamic vinegar, garlic, and Dijon mustard creates a rich marinade that infuses the steak with an irresistible taste.
• Healthy Ingredients: Packed with protein from the flank steak and nutrients from zucchini, this dish is both flavorful and healthy.
• Versatile Dish: Perfect for summer grilling but enjoyable year-round, you can serve it at casual gatherings or fancy dinner parties alike.
• Impressive Presentation: The vibrant colors of the grilled zucchini and creamy feta make for a stunning plate that will wow your guests.

Tools and Preparation

Before diving into the cooking process, gather your tools. Having everything ready will make your cooking experience smooth and enjoyable.

Essential Tools and Equipment

• Grill
• Large plastic bag or shallow dish for marinating
• Medium saucepan
• Blender or food processor
• Tongs

Importance of Each Tool

• Grill: Essential for achieving the perfect char on your flank steak and zucchini while creating those coveted grill marks.
• Blender or Food Processor: Helps achieve a smooth texture for the creamy feta mixture, making it an easy topping for your dish.

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

How to Make Balsamic Flank Steak

Step 1: Marinate the Steak

1. In a large plastic bag or shallow dish, combine the Dijon mustard, minced garlic, onion powder, soy sauce, olive oil, and balsamic vinegar.
2. Season both sides of the flank steak with salt and pepper.
3. Add the steak to the marinade, ensuring it’s well coated. Let it marinate in the refrigerator for at least 2 hours, or overnight for best results.

Step 2: Preheat the Grill

1. Brush the grill grates with oil to prevent sticking.
2. Preheat your outdoor grill to high heat (450°F).

Step 3: Grill the Steak

1. Remove the flank steak from the marinade and shake off any excess liquid; reserve the marinade for later use.
2. Place the flank steak on the hot grill.
3. Close the lid and cook for about 3-5 minutes on each side until medium-rare (internal temperature should reach around 135°F).

Step 4: Grill the Zucchini

1. While grilling the steak, brush sliced zucchini with olive oil and sprinkle with kosher salt.
2. When you flip the steak, add zucchini to another part of the grill.
3. Grill zucchini for about 2-3 minutes on each side until tender.

Step 5: Resting Time

1. Once cooked, remove both steak and zucchini from grill onto a clean cutting board.
2. Let them rest for about 10 minutes before slicing.

Step 6: Prepare the Balsamic Glaze

1. In a medium saucepan, bring reserved marinade to a rolling boil over medium-high heat to kill any bacteria.
2. Reduce heat to simmer until it thickens into a glaze (about 2-3 minutes). Adjust thickness by adding more balsamic vinegar if needed.

Step 7: Whip Feta Cheese

1. Add feta cheese and heavy cream to a blender or food processor.
2. Blend until smooth.

Step 8: Serve Your Dish

1. Brush half of the balsamic glaze over sliced flank steak cut against the grain.
2. On each plate, spoon some whipped feta first, then top with grilled steak slices and zucchini.
3. Drizzle remaining balsamic glaze over everything before serving.

Enjoy this delightful balsamic flank steak meal!

How to Serve Balsamic Flank Steak

Balsamic flank steak is a versatile dish that pairs beautifully with various sides and garnishes. Here are some delightful serving suggestions to elevate your meal.

With Grilled Vegetables

• Grilled bell peppers: Sweet and smoky, they add color and flavor.
• Asparagus: Tender asparagus drizzled with olive oil complements the steak.
• Corn on the cob: Sweet corn adds a crunchy texture and sweetness.

Over a Fresh Salad

• Arugula salad: Peppery arugula topped with sliced steak creates a bright contrast.
• Tomato and cucumber salad: A refreshing side that balances the richness of the steak.
• Greek salad: Feta, olives, and vinaigrette enhance the Mediterranean flavor profile.

With Sauces and Dips

• Chimichurri sauce: This herbaceous sauce adds freshness and zing to each bite.
• Horseradish cream: A spicy kick that pairs well with the savory flavors of the steak.
• Garlic aioli: Creamy garlic dip offers a rich complement to grilled meats.

How to Perfect Balsamic Flank Steak

Creating a perfect balsamic flank steak requires attention to detail. Follow these tips for mouthwatering results.

• Marinate properly: Allow the steak to marinate for at least 2 hours or overnight for maximum flavor infusion.
• Preheat your grill: Ensure your grill reaches high heat (450°F) before adding the steak to achieve a great sear.
• Use a meat thermometer: Check the internal temperature for doneness; aim for 135°F for medium-rare.
• Rest the meat: Let the steak rest for 10 minutes after grilling to retain juices and enhance tenderness.
• Slice against the grain: Cutting against the grain ensures each bite is tender and easy to chew.
• Experiment with glazes: Don’t hesitate to adjust glaze thickness by simmering longer or adding more balsamic vinegar.

Best Side Dishes for Balsamic Flank Steak

Pairing side dishes with balsamic flank steak can enhance your dining experience. Here are some fantastic options.

1. Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic create comfort food bliss.
2. Roasted Brussels Sprouts: Crispy, caramelized sprouts add a nutty flavor that complements beef well.
3. Quinoa Salad: A light quinoa salad packed with veggies adds fiber and texture to your meal.
4. Sweet Potato Fries: Crispy sweet potato fries offer a deliciously sweet contrast to savory steak.
5. Coleslaw: A tangy slaw made with cabbage brings crunch and acidity, balancing rich flavors.
6. Grilled Corn Salad: Sweet corn mixed with lime dressing adds brightness alongside grilled meats.

Common Mistakes to Avoid

When preparing balsamic flank steak, it’s easy to make mistakes that can affect the flavor and texture of the dish. Here are some common pitfalls to avoid.

• Ignoring Marination Time: Not marinating the steak long enough can result in less flavor. Aim for at least 2 hours or overnight for best results.
• Skipping Temperature Checks: Overcooking the steak can lead to dryness. Use a meat thermometer to check for an internal temperature of 135°F for medium-rare.
• Not Resting the Meat: Cutting into the steak right after grilling can cause juices to escape. Let it rest for about 10 minutes before slicing.
• Using Low-Quality Ingredients: Poor-quality balsamic vinegar can ruin your glaze. Always opt for a good quality vinegar for rich flavor.
• Overcrowding the Grill: Grilling too many items at once can lower the grill temperature. Cook in batches if needed to achieve perfect sear marks.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover balsamic flank steak in an airtight container.
• It will stay fresh for up to 3 days in the refrigerator.

Freezing Balsamic Flank Steak

• Wrap the cooked steak tightly in plastic wrap or aluminum foil.
• Place it in a freezer-safe bag, and it will last up to 3 months.

Reheating Balsamic Flank Steak

• Oven: Preheat your oven to 350°F, place the steak in a baking dish covered with foil, and heat for about 15-20 minutes.
• Microwave: Use a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1 minute, checking frequently.
• Stovetop: Heat a skillet over medium heat, add a splash of water or broth, and cover while reheating for about 5 minutes.

Frequently Asked Questions

Here are some common questions about making balsamic flank steak.

What is Balsamic Flank Steak?

Balsamic flank steak is a flavorful dish made by marinating flank steak in balsamic vinegar and spices before grilling. It’s served with grilled vegetables for a complete meal.

Can I use another cut of meat?

Yes, while flank steak is recommended, you can substitute with skirt steak or sirloin if that’s what you have on hand.

How do I make a gluten-free version of Balsamic Flank Steak?

To make this recipe gluten-free, replace soy sauce with coconut aminos or a gluten-free soy sauce alternative.

How should I slice Balsamic Flank Steak?

Always slice against the grain to ensure tenderness. This helps break down muscle fibers and makes each bite easier to chew.

Can I make the glaze ahead of time?

Absolutely! You can prepare the balsamic glaze in advance and store it in the refrigerator for up to one week.

Final Thoughts

This balsamic flank steak recipe is not only quick and easy but also packed with flavors that your family will love. The combination of grilled zucchini and creamy feta adds delightful textures and tastes. Feel free to customize it by adding your favorite herbs or switching up the vegetables. Try this recipe today and enjoy an incredibly satisfying meal!

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