Balsamic Flank Steak With Grilled Zucchini (Print)

Juicy balsamic flank steak meets smoky grilled zucchini and creamy whipped feta for a perfect summer dinner.

# What You’ll Need:

→ Steak Marinade

01 - 1 ½ lbs flank steak
02 - ¼ cup balsamic vinegar
03 - 2 tbsp olive oil
04 - 2 garlic cloves, minced
05 - 1 tbsp fresh rosemary, chopped
06 - 1 tsp Dijon mustard
07 - 1 tsp kosher salt
08 - ½ tsp black pepper

→ Grilled Zucchini

09 - 3 medium zucchini, sliced lengthwise into ½-inch planks
10 - 2 tbsp olive oil
11 - ½ tsp kosher salt
12 - ¼ tsp black pepper

→ Whipped Feta

13 - 6 oz feta cheese, crumbled
14 - ¼ cup Greek yogurt
15 - 1 tbsp olive oil
16 - 1 tsp lemon juice
17 - Freshly ground black pepper, to taste

→ To Serve

18 - 2 tbsp fresh mint or parsley, chopped
19 - Extra balsamic glaze

# How To Make:

01 - Whisk together balsamic vinegar, olive oil, garlic, rosemary, Dijon mustard, salt, and pepper in a shallow dish or zip-top bag. Add flank steak and turn to coat thoroughly. Marinate in the refrigerator for at least 1 hour, up to 8 hours for optimal flavor development.
02 - Heat your grill or grill pan to medium-high temperature, approximately 400°F.
03 - Brush zucchini planks generously with olive oil and season evenly with salt and pepper.
04 - Remove steak from marinade, allowing excess to drip off. Grill for 4 to 5 minutes per side for medium-rare doneness, adjusting time for preferred internal temperature. Transfer to a cutting board, tent loosely with foil, and rest for 10 minutes.
05 - While steak rests, place zucchini on the grill. Cook for 2 to 3 minutes per side until tender and marked with char lines.
06 - Combine feta cheese, Greek yogurt, olive oil, lemon juice, and black pepper in a food processor or blender. Process until completely smooth and creamy, scraping down sides as needed.
07 - Slice the rested steak thinly against the grain. Spread whipped feta across a serving platter. Arrange grilled zucchini and steak slices over the feta. Garnish with fresh herbs and drizzle with balsamic glaze if desired.

# Expert Tips:

01 -
  • The whipped feta creates this incredibly creamy tang that balances the rich steak perfectly
  • Everything cooks on the grill so cleanup is practically nonexistent
  • The marinade does double duty as a flavor builder and tenderizer in one step
02 -
  • Always slice flank steak against the grain or it'll be tough no matter how perfectly you cook it
  • Don't skip the resting period or all those juices will end up on your cutting board instead of in the meat
  • The whipped feta can be made a day ahead and actually gets better as the flavors meld
03 -
  • Pat the steak completely dry before grilling for better sear marks
  • Let the whipped feta come to room temperature before serving for the creamiest texture

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