Balsamic Flank Steak
Balsamic Flank Steak is a mouthwatering dish that combines tender, juicy beef with a rich balsamic glaze, served over grilled zucchini and creamy whipped feta. This easy-to-make recipe is perfect for busy weeknights or summer barbecues, allowing you to impress your guests without breaking a sweat. In just 30 minutes, you can create a flavorful meal that bursts with savory goodness. The marinade infuses the steak with delicious depth while the grilled veggies add freshness and crunch. Whether enjoyed on its own or paired with your favorite sides, this dish is sure to become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 1.5 lb flank steak
- 2 teaspoons Dijon mustard
- 4 cloves minced garlic
- 3 tablespoons soy sauce or coconut aminos
- ½ cup balsamic vinegar
- 3 large zucchini
- 8 ounces feta cheese
- 3 tablespoons heavy cream
Instructions
- Marinate the steak in Dijon mustard, garlic, soy sauce, olive oil, and balsamic vinegar for at least 2 hours or overnight.
- Preheat the grill to high heat (450°F) and oil the grates.
- Grill the flank steak for 3-5 minutes per side until it reaches an internal temperature of 135°F for medium-rare.
- Brush sliced zucchini with olive oil and grill alongside the steak for about 2-3 minutes per side.
- Let both the steak and zucchini rest before slicing.
- For the glaze, boil reserved marinade until thickened.
- Blend feta cheese with heavy cream until smooth.
- Assemble by layering sliced steak over whipped feta and zucchini, then drizzle with balsamic glaze.
Nutrition
- Serving Size: 1 slice of flank steak with veggies (approximately 200g)
- Calories: 414
- Sugar: 4g
- Sodium: 724mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 85mg
Find it online: https://quickwithemma.com/balsamic-flank-steak-2/