Balsamic Flank Steak

If you’re looking for a quick and delicious dinner that feels special, this Balsamic Flank Steak is just the ticket! It’s one of those recipes that I whip up when I want to impress friends or simply enjoy a cozy evening with family. The juicy flank steak marinated in a zesty balsamic mixture, served over grilled zucchini and creamy whipped feta, creates a symphony of flavors that will have everyone coming back for seconds!

What makes this dish even better is its versatility. Whether it’s a busy weeknight or a weekend gathering, this recipe fits right in. Plus, you can make it in 30 minutes or less – talk about a win-win!

Why You’ll Love This Recipe

• Quick and Easy: With minimal prep and cook time, you can have dinner ready in no time.
• Flavor Explosion: The combination of balsamic vinegar and garlic creates an irresistible marinade that really elevates the steak.
• Healthy and Wholesome: Packed with lean protein and veggies, this meal keeps things nutritious without sacrificing taste.
• Family-Friendly: Kids love the tender steak and creamy feta, making it perfect for family dinners.
• Perfect for Meal Prep: Make extra for lunch tomorrow; it tastes even better the next day!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to bring this delicious Balsamic Flank Steak to life. You’ll find everything you need at your local grocery store!

For the 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 Creamy Feta

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

Variations

This Balsamic Flank Steak recipe is super flexible! Feel free to mix things up based on your preferences or what you have on hand.

• Swap the protein: Try chicken breast instead of flank steak for a lighter option that still packs flavor.
• Add different veggies: Bell peppers or asparagus would be fantastic additions to grill alongside the zucchini.
• Change up the cheese: If feta isn’t your favorite, goat cheese works beautifully for that creamy touch.
• Make it spicy: Add a pinch of red pepper flakes into the marinade for a little kick.

How to Make Balsamic Flank Steak

Step 1: Marinate the Steak

Start by mixing together all of your marinade ingredients: dijon mustard, minced garlic, onion powder, soy sauce (or coconut aminos), olive oil, and balsamic vinegar. This flavorful blend will infuse your steak with bright tastes while keeping it tender. After seasoning both sides of the flank steak with salt and pepper, place it in the marinade for at least 2 hours (or overnight if you can wait!).

Step 2: Prepare Your Grill

When you’re ready to grill, preheat your outdoor grill to high heat (about 450°F), making sure to brush the grates with oil. This helps create those beautiful sear marks on your steak while preventing it from sticking. Remove the flank steak from the marinade—don’t toss that marinade just yet! We’ll use it later for our glaze.

Step 3: Grill the Steak

Place the flank steak on the hot grill and close the lid. Grill for about 3-5 minutes on each side for medium-rare doneness (135°F internal temperature). Remember that carryover cooking will raise that temp slightly after removing it from heat.

Step 4: Grill the Zucchini

While your steak cooks, brush your sliced zucchini with olive oil and sprinkle them with kosher salt. Add them to the grill when flipping your steak. Grill them for about 2-3 minutes on each side until they’re tender and nicely charred – these little beauties add such great texture!

Step 5: Make Your Balsamic Glaze

After removing both steak and zucchini from the grill, let them rest briefly. Meanwhile, pour that reserved marinade into a saucepan and bring it to a rolling boil over medium-high heat—this step ensures it’s safe to eat! Let it simmer until thickened into a luscious glaze.

Step 6: Blend Your Creamy Feta

In a blender or food processor, combine feta cheese with heavy cream (or milk) until smooth. This creamy addition contrasts perfectly with your savory grilled items.

Step 7: Serve It Up!

Slice your rested flank steak thinly against the grain for maximum tenderness. On each plate, spoon some whipped feta as a base then top it with grilled zucchini and sliced steak drizzled generously with balsamic glaze. Enjoy every bite of this vibrant meal!

Pro Tips for Making Balsamic Flank Steak

This recipe is not only delicious but also easy to master with a few handy tips!

• Marinate Longer for Flavor: Allowing the flank steak to marinate overnight enhances the flavors and tenderness, making each bite even more delectable.
• Use a Meat Thermometer: To ensure your steak reaches the perfect level of doneness, a meat thermometer is your best friend. Aim for 135°F for medium-rare and adjust according to your preference.
• Let It Rest: After grilling, let your steak rest for at least 10 minutes. This allows the juices to redistribute, ensuring that every slice is juicy and tender.
• Thicken the Glaze: Boiling down the marinade not only makes it safe but also intensifies its flavor. A thicker glaze clings better to the steak, enhancing every bite.
• Cut Against the Grain: Slicing the steak against the grain makes it easier to chew and improves texture, maximizing your enjoyment of this flavorful dish.

How to Serve Balsamic Flank Steak

Presenting your balsamic flank steak beautifully can elevate your dining experience and wow your guests. Here are some delightful ideas on how to serve it:

Garnishes

• Fresh Herbs: A sprinkle of chopped fresh herbs like parsley or basil adds a pop of color and freshness that complements the richness of the steak.
• Lemon Zest: A light dusting of lemon zest brightens up the dish with a refreshing citrus touch, enhancing all those lovely flavors.

Side Dishes

• Quinoa Salad: A light quinoa salad with cherry tomatoes, cucumbers, and a lemon vinaigrette pairs beautifully with the rich flavors of steak and adds a healthy twist.
• Roasted Sweet Potatoes: The natural sweetness of roasted sweet potatoes contrasts nicely with the savory notes of the balsamic glaze while adding comforting warmth.
• Mixed Greens Salad: A simple mixed greens salad tossed in a light vinaigrette will provide a refreshing balance to this hearty dish.
• Grilled Asparagus: The slight char from grilling asparagus adds depth and enhances your meal’s presentation while keeping it light and healthy.

With these serving suggestions in mind, you’re sure to create an unforgettable meal that showcases your delicious balsamic flank steak! Enjoy every bite!

Make Ahead and Storage

This balsamic flank steak recipe is perfect for meal prep! You can easily prepare the components in advance for a quick weeknight dinner or a delightful weekend meal. Here’s how to store and manage leftovers effectively.

Storing Leftovers

• Allow the cooked flank steak and zucchini to cool completely before storing.
• Place the steak and zucchini in airtight containers.
• Store in the refrigerator for up to 3 days.

Freezing

• Wrap the cooled steak tightly in plastic wrap, then place it in a freezer-safe bag.
• Label the bag with the date and freeze for up to 3 months.
• For zucchini, it’s best to consume it fresh but if you must freeze it, blanch it first before freezing.

Reheating

• Thaw the steak overnight in the refrigerator before reheating.
• To reheat, preheat your oven to 250°F (120°C) and place the steak on a baking sheet until warmed through (about 10-15 minutes).
• Zucchini can be reheated in a skillet over medium heat for a few minutes until warm.

FAQs

Here are some frequently asked questions about this delicious dish!

How do I make Balsamic Flank Steak tender?

To ensure your flank steak is tender, marinate it for at least two hours (or overnight). Cutting against the grain when serving also helps keep it tender.

Can I use chicken instead of beef for Balsamic Flank Steak?

Absolutely! You can substitute chicken breast or thighs with similar marinating times and cooking methods. Just make sure to adjust cooking times accordingly.

What should I serve with Balsamic Flank Steak?

This dish pairs beautifully with grilled vegetables, roasted potatoes, or a fresh salad. The creamy whipped feta adds an extra flavor dimension that complements many sides!

Final Thoughts

I hope you’re as excited as I am to try this Balsamic Flank Steak recipe! It’s not just a meal; it’s an experience filled with flavor and warmth that brings everyone together around the table. Enjoy making this dish, and feel free to share your thoughts or any twists you add along the way. Happy cooking!