Balsamic Flank Steak

One of my new grilling favorites is this balsamic flank steak served over grilled zucchini and creamy whipped feta, drizzled with a sweet and tangy 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 recipe is perfect for summer barbecues, weeknight dinners, or any occasion where you want to impress your guests with minimal effort.

Why You’ll Love This Recipe

• Quick and Easy: This dish takes just 30 minutes from start to finish, making it ideal for busy weeknights.
• Flavor Explosion: The marinade and balsamic glaze create a depth of flavor that will have everyone asking for seconds.
• Versatile Serving Options: Enjoy the steak on its own or paired with a variety of sides like grilled vegetables or salads.
• Healthy Ingredients: Packed with protein and healthy fats, this meal is both satisfying and nutritious.
• Perfectly Juicy Steak: Grilling the flank steak ensures it remains tender and juicy, especially when properly rested.

Tools and Preparation

Before diving into cooking, gather your tools. Having the right equipment makes the cooking process smoother and more enjoyable.

Essential Tools and Equipment

• Grill
• Mixing bowl or large plastic bag
• Whisk
• Grill brush
• Medium saucepan
• Blender or food processor

Importance of Each Tool

• Grill: Essential for achieving that perfect char on the flank steak while enhancing its flavors.
• Blender or food processor: Necessary for whipping the feta into a creamy texture that complements the dish perfectly.

Ingredients

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 for at least 2 hours or overnight in the refrigerator.

Step 2: Preheat the Grill

1. Brush the grill grates with oil to prevent sticking.
2. Heat your outdoor grill to high heat (450°F).
3. Remove the flank steak from the marinade; shake off excess but do not discard it.

Step 3: Grill the Steak

1. Place the flank steak on the hot grill.
2. Close the lid and cook for 3-5 minutes on each side for medium-rare (internal temperature should reach 135°F).

Step 4: Prepare Zucchini

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

Step 5: Rest Your Steak

1. Once grilled, remove both steak and zucchini from heat.
2. Let them rest on a clean cutting board for about 10 minutes.

Step 6: Make Balsamic Glaze

1. In a medium saucepan, pour in reserved marinade.
2. Bring it to a rolling boil over medium-high heat to ensure safety by killing bacteria.
3. Once boiling, reduce to simmer until it thickens into a glaze (about 2–3 minutes).

Step 7: Whip Feta

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

Step 8: Assemble Your Dish

1. Brush half of the balsamic glaze over the grilled flank steak before slicing thinly against the grain.
2. Spoon whipped feta onto plates, layer with sliced steak and grilled zucchini, then drizzle remaining glaze over top.

Enjoy this flavorful balsamic flank steak as part of your next meal!

How to Serve Balsamic Flank Steak

Balsamic flank steak is a versatile dish that can be enjoyed in many ways. Whether you want a simple plate or a more elaborate presentation, here are some fantastic serving suggestions to elevate your meal.

On a Bed of Greens

• Tossed Salad: Serve the sliced steak over a fresh mixed green salad with cherry tomatoes and cucumbers.
• Spinach Salad: Pair it with sautéed spinach and toasted nuts for added texture.

With Grilled Vegetables

• Roasted Veggies: Add grilled bell peppers and asparagus as a colorful side that complements the steak.
• Veggie Platter: Serve alongside an assortment of grilled vegetables for a hearty yet healthy meal.

In Tacos

• Steak Tacos: Shred the flank steak and serve it in warm corn tortillas with avocado and cilantro for a tasty twist.
• Taco Bowls: Create a flavorful taco bowl with rice, beans, and your favorite toppings.

With Sauces

• Balsamic Reduction: Drizzle extra balsamic glaze over the top for an added punch of flavor.
• Chimichurri Sauce: Serve with chimichurri for a fresh herb contrast that brightens up the dish.

Alongside Starches

• Quinoa Salad: Pair the steak with a light quinoa salad for a filling yet nutritious option.
• Mashed Potatoes: A classic side of creamy mashed potatoes adds comfort to this meal.

How to Perfect Balsamic Flank Steak

Perfecting balsamic flank steak involves attention to details during preparation and cooking. Here are some tips to ensure you get it just right.

• Use high-quality balsamic vinegar: The flavor of your glaze will depend on the quality of vinegar used. Opt for aged balsamic for deeper flavors.
• Marinate longer: For maximum flavor, marinate the steak overnight. This helps tenderize the meat and infuses it with taste.
• Preheat your grill: Always preheat your grill to high heat to achieve perfect sear marks and retain juices in the steak.
• Let it rest: Allowing the steak to rest after cooking helps redistribute juices, ensuring each bite is flavorful and moist.
• Slice against the grain: Cutting against the grain maximizes tenderness. Look closely at the meat’s fibers before slicing.
• Experiment with spices: Feel free to add additional spices like paprika or cayenne for extra heat if desired.

Best Side Dishes for Balsamic Flank Steak

To complete your meal, consider these delightful side dishes that pair beautifully with balsamic flank steak. Each option brings its own unique flavors to complement this dish.

1. Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic provide comfort and richness alongside the savory steak.
2. Grilled Asparagus: Lightly charred asparagus drizzled with olive oil adds freshness and crunch to your plate.
3. Roasted Sweet Potatoes: Sweet potatoes caramelized in the oven offer a sweet contrast that balances out the dish’s savory elements.
4. Cauliflower Rice: A low-carb alternative that serves as a great base while allowing you to enjoy all flavors from your steak.
5. Corn on the Cob: Sweet corn grilled until slightly charred enhances summer vibes and pairs well with grilled meats.
6. Caprese Salad: Fresh mozzarella, ripe tomatoes, and basil drizzled with balsamic glaze create a refreshing side packed with flavor.
7. Quinoa Pilaf: Nutty quinoa mixed with herbs makes for an excellent gluten-free option that’s both filling and nutritious.
8. Coleslaw: A tangy coleslaw adds crunchiness, making it an excellent complement to grilled meats like flank steak.

Common Mistakes to Avoid

Preparing Balsamic Flank Steak can be simple, but there are common mistakes that can affect the final dish’s flavor and texture. Here are a few to watch out for:

• Incorrect Marinating Time: Not marinating the steak long enough can lead to lack of flavor. Ensure you marinate for at least 2 hours or overnight for the best taste.
• Overcooking the Steak: Cooking the flank steak too long results in toughness. Use a meat thermometer to check for an internal temperature of 135°F for medium-rare.
• Skipping the Resting Period: Cutting into the steak immediately after grilling releases juices, making it dry. Let it rest for 10 minutes before slicing.
• Disregarding Seasoning: Neglecting to season your veggies or steak can lead to blandness. Use kosher salt and fresh ground pepper generously on both.
• Ignoring Grill Temperature: Starting with a grill that’s not hot enough can prevent proper searing. Preheat your grill to high heat (450°F) before adding the steak.

Storage & Reheating Instructions

Refrigerator Storage

• Store any leftover Balsamic Flank Steak in an airtight container.
• It will keep well in the refrigerator for up to 3 days.

Freezing Balsamic Flank Steak

• If you want to freeze it, wrap it tightly in plastic wrap and then place it in a freezer bag.
• It is best used within 3 months for optimal flavor.

Reheating Balsamic Flank Steak

• Oven: Preheat your oven to 350°F, place steak in a baking dish, cover with foil, and heat until warmed through.
• Microwave: Use a microwave-safe plate and cover loosely; heat in short intervals until warm.
• Stovetop: Heat in a skillet over medium-low heat, adding a splash of broth or water to keep it moist.

Frequently Asked Questions

How do I achieve perfect doneness for Balsamic Flank Steak?

For perfect doneness, use a meat thermometer. Aim for 135°F for medium-rare and adjust based on your preference.

Can I substitute balsamic vinegar in this recipe?

Yes, other vinegars like red wine vinegar can work, but they will alter the flavor profile slightly.

What sides pair well with Balsamic Flank Steak?

Consider serving with grilled vegetables, mashed potatoes, or a fresh salad for a complete meal.

How do I store leftovers of Balsamic Flank Steak?

Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for later use.

Final Thoughts

This Balsamic Flank Steak recipe is not only quick and easy but also packed with incredible flavors. You can customize it by adding different vegetables or herbs as per your preference. Try it today and enjoy a delightful meal that impresses!