Description
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 balsamic glaze. It’s a full meal packed with flavor and perfect for an easy weeknight dinner or summer cookout.
Ingredients
- 1.5 lb flank steak
- 2 teaspoons Dijon mustard
- 4 cloves garlic, minced
- 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, trimmed and sliced lengthwise
- 2–3 Tablespoons olive oil
- Kosher salt, to taste
- 8 ounces feta cheese in brine
- 3 Tablespoons heavy cream or milk
Instructions
1. Add the Dijon mustard, garlic, onion powder, soy sauce, olive oil, and balsamic vinegar to a large plastic bag or shallow dish. Season both sides of the flank steak with salt and pepper, then add it to the marinade. Marinate in the refrigerator for 2 hours or overnight.
2. Preheat an outdoor grill to high heat, about 450°F, and brush the grill grates with oil.
3. Remove the steak from the marinade and shake off excess, reserving the marinade for the glaze. Grill the steak for 3-5 minutes per side for medium-rare, or until the internal temperature reaches 135°F.
4. Brush the zucchini slices with olive oil and season with kosher salt. Grill the zucchini alongside the steak for 2-3 minutes per side until tender and charred.
5. Transfer the steak and zucchini to a cutting board and let the steak rest for 10 minutes.
6. Meanwhile, pour the reserved marinade into a saucepan and bring to a rolling boil over medium-high heat. Reduce to a simmer and cook for 2-3 minutes until thickened into a glaze. Add more balsamic vinegar if needed.
7. Blend the feta cheese and heavy cream in a blender or food processor until smooth and creamy.
8. Brush half of the balsamic glaze over the rested steak, then slice the steak thinly against the grain.
9. Spread whipped feta onto plates, top with grilled zucchini and sliced steak, then drizzle with the remaining balsamic glaze before serving.
Notes
For best flavor, marinate the steak overnight if possible.
Always boil reserved marinade thoroughly before using as a glaze.
Press the zucchini lightly with tongs while grilling to create deeper grill marks.
Search ‘WMM Balsamic Flank Steak’ in MyFitnessPal to log this recipe.
Nutrition information is approximate and may vary based on ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 553
- Sugar: 7g
- Sodium: 1117mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 131mg