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 delicious balsamic glaze. This dish is perfect for summer barbecues, weeknight dinners, or special occasions. With its rich flavors and quick preparation time, it’s sure to impress your family and friends.

Why You’ll Love This Recipe

• Quick and Easy: You can whip up this meal in just 30 minutes, making it ideal for busy weeknights.
• Flavorful Marinade: The balsamic marinade infuses the flank steak with a deliciously tangy taste that everyone will love.
• Versatile Dish: Balsamic flank steak pairs well with various sides, from grilled vegetables to fresh salads.
• Healthy Ingredients: Packed with lean protein and fresh veggies, this meal is both nutritious and satisfying.
• Impressive Presentation: The colorful plating of steak, zucchini, and feta makes for a stunning dinner that looks as good as it tastes.

Tools and Preparation

Before you start cooking your balsamic flank steak, gather your tools for a smooth cooking experience.

Essential Tools and Equipment

• Grill
• Large plastic bag or shallow dish
• Medium saucepan
• Blender or food processor
• Cutting board
• Tongs

Importance of Each Tool

• Grill: A hot grill is essential for achieving the perfect sear on the flank steak while adding that delightful smoky flavor.
• Blender or Food Processor: This tool ensures your feta cheese becomes creamy and smooth for easy spooning onto your plate.

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

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Balsamic Flank Steak

Step 1: Prepare the Marinade

Combine the following ingredients in a large plastic bag or shallow dish:
* 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

Season both sides of the flank steak with salt and pepper before adding it to the marinade. Seal the bag or cover the dish and let it marinate for at least 2 hours or overnight in the refrigerator.

Step 2: Preheat the Grill

Brush the grill grates with oil. Heat your outdoor grill to high heat (450°F).

Step 3: Grill the Steak

Remove the flank steak from the marinade, shaking off any excess but do not discard it. Place the steak on the hot grill and close the lid. Cook for about 3–5 minutes on each side until it reaches medium rare (135°F internal temperature).

Step 4: Grill the Zucchini

While grilling the steak, brush zucchini slices with olive oil and sprinkle them lightly with kosher salt. Add them to the grill during the last few minutes of cooking. Grill each side for about 2–3 minutes until tender.

Step 5: Make Balsamic Glaze

Remove both steak and zucchini from the grill. Let them rest on a cutting board for about 10 minutes. Use the reserved marinade in a medium saucepan; bring it to a rolling boil over medium-high heat to ensure it’s safe to eat. Reduce heat to simmer until thickened (about 2–3 minutes).

Step 6: Whip Feta Cheese

In a blender or food processor, combine feta cheese with heavy cream. Blend until smooth.

Step 7: Serve Your Dish

Slice the rested steak against the grain into thin strips. Brush half of your balsamic glaze over it before plating.

Step 8: Plate Up

Spoon whipped feta onto each plate, lay down grilled zucchini slices, top with sliced beef, then drizzle everything with remaining balsamic glaze. Enjoy!

How to Serve Balsamic Flank Steak

Balsamic flank steak is an incredibly versatile dish that pairs well with a variety of sides and toppings. Whether you’re hosting a dinner party or enjoying a family meal, these serving suggestions will elevate your dining experience.

Fresh Herb Salad

• A light salad made with mixed greens, herbs, and a simple vinaigrette complements the rich flavors of the steak.

Grilled Corn on the Cob

• Sweet, juicy corn brushed with butter and grilled until slightly charred adds a delightful crunch and sweetness to the plate.

Roasted Potatoes

• Crispy roasted potatoes seasoned with rosemary provide a hearty side that balances the meal.

Creamy Coleslaw

• A tangy coleslaw adds a refreshing contrast to the savory steak, perfect for summer barbecues.

Sautéed Asparagus

• Tender asparagus sautéed in olive oil brings a vibrant color and earthy flavor to your plate.

Garlic Bread

• Warm, toasted garlic bread makes a great accompaniment for soaking up any extra balsamic glaze from the steak.

How to Perfect Balsamic Flank Steak

Achieving the perfect balsamic flank steak requires attention to detail and some helpful techniques. Follow these tips to make sure your dish turns out delicious every time.

• Marinate Long Enough: Allowing the steak to marinate for at least two hours (or overnight) enhances its flavor and tenderness.
• Preheat Your Grill: Ensure your grill is hot enough before adding the steak; this helps achieve those beautiful grill marks.
• Use a Meat Thermometer: Check for doneness by using a meat thermometer; medium-rare is best at 135°F.
• Let It Rest: Resting the steak for about 10 minutes after grilling allows juices to redistribute, resulting in a juicier bite.
• Slice Against the Grain: Cutting against the grain ensures tender slices that are easier to chew.
• Experiment with Marinades: Don’t hesitate to tweak the marinade ingredients based on your taste preferences; it can lead to exciting new flavors!

Best Side Dishes for Balsamic Flank Steak

Serving balsamic flank steak alongside complementary sides can enhance your meal tremendously. Here are some delicious options to consider:

1. Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic offer comfort and richness that pairs beautifully with steak.
2. Grilled Vegetables: A mix of seasonal vegetables like bell peppers, onions, and mushrooms grilled until tender makes for a colorful addition.
3. Quinoa Salad: A light quinoa salad tossed with cherry tomatoes, cucumbers, and feta provides freshness and texture.
4. Caprese Skewers: Skewers of fresh mozzarella, basil leaves, and cherry tomatoes drizzled with balsamic reduction make for an elegant starter.
5. Couscous Pilaf: Fluffy couscous mixed with herbs, nuts, and dried fruits presents an aromatic side filled with different textures.
6. Stuffed Bell Peppers: Bell peppers filled with rice, cheese, and spices bring zest and provide additional nutrients to your meal.
7. Spinach Salad: A spinach salad topped with nuts, cranberries, and goat cheese offers a delightful balance of flavors.
8. Zucchini Noodles: Light zucchini noodles dressed in olive oil or marinara serve as a low-carb alternative while complementing the steak perfectly.

Common Mistakes to Avoid

When preparing Balsamic Flank Steak, it’s easy to make a few common mistakes that could affect the flavor and texture. Here are some tips to help ensure your dish turns out perfectly.

• Skipping the marinade time: Not allowing the flank steak to marinate long enough can lead to less flavor. Aim for at least 2 hours or, for best results, overnight.
• Not preheating the grill: Cooking on a cold grill can result in uneven cooking. Always preheat your grill to high heat (450°F) before adding the steak.
• Cutting against the grain: Slicing with the grain leads to chewy pieces. Always cut thinly against the grain for tender bites.
• Neglecting to rest the meat: Cutting into the steak too early can cause juices to escape, making it dry. Let it rest for at least 10 minutes after grilling.
• Overcooking the steak: Cooked past medium-rare, flank steak can become tough. Use a meat thermometer and aim for an internal temperature of 135°F.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Balsamic Flank Steak in an airtight container.
• It will stay fresh for up to 3-4 days in the refrigerator.

Freezing Balsamic Flank Steak

• Wrap the steak tightly in plastic wrap or foil before placing it in a freezer-safe bag.
• It can be frozen for up to 3 months. Thaw in the refrigerator when ready to use.

Reheating Balsamic Flank Steak

• Oven: Preheat your oven to 350°F and place sliced steak on a baking sheet covered with foil. Heat for about 10-15 minutes until warmed through.
• Microwave: Place slices on a microwave-safe plate and cover with a damp paper towel. Heat in short bursts of 30 seconds until warm.
• Stovetop: Heat a skillet over medium-low heat and add a splash of water or broth. Add sliced steak and cover until heated through, stirring occasionally.

Frequently Asked Questions

How do I make Balsamic Flank Steak tender?

Marinating is key! Use acidic ingredients like balsamic vinegar and allow sufficient time for it to penetrate the meat.

Can I use other cuts of beef instead of flank steak?

Yes! Cuts like skirt steak or sirloin can also work well but may require different cooking times.

What should I serve with Balsamic Flank Steak?

Grilled vegetables, salads, or creamy mashed potatoes complement this flavorful dish beautifully.

How do I store leftover Balsamic Flank Steak?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze them for longer storage.

Final Thoughts

Balsamic Flank Steak is not just a quick meal; it’s full of vibrant flavors that everyone will love. This recipe offers versatility—feel free to customize it with your favorite spices or sides. Give it a try, and enjoy a delicious dinner that’s sure to impress!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Balsamic Flank Steak

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• Author: Vanessa
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Balsamic Flank Steak is a delightful summer dish that combines the rich, tangy flavor of marinated flank steak with tender grilled zucchini and creamy whipped feta. Drizzled with a sweet balsamic glaze, this meal is perfect for weeknight dinners, summer barbecues, or special occasions. In just 30 minutes, you can create an impressive dish that’s both nutritious and satisfying. Ideal for impressing family and friends, this recipe offers versatility in sides and a stunning presentation.

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Ingredients

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• 1.5 lb flank steak
• 2 teaspoons Dijon mustard
• 4 cloves minced garlic
• 2 teaspoons onion powder
• 3 tablespoons soy sauce
• 3 tablespoons olive oil
• 1/2 cup balsamic vinegar
• Salt and black pepper to taste
• 3 large zucchini
• 2–3 tablespoons olive oil
• Kosher salt to taste
• 8 ounces feta cheese
• 3 tablespoons heavy cream
• 2 tablespoons fresh parsley, finely chopped

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Instructions

1. Combine Dijon mustard, minced garlic, onion powder, soy sauce, olive oil, and balsamic vinegar in a large bag or shallow dish.
2. Season flank steak with salt and pepper; add to marinade and refrigerate for at least 2 hours or overnight.
3. Preheat the grill to high heat (450°F).
4. Grill steak for 3–5 minutes per side until medium rare (135°F). Add zucchini slices brushed with olive oil during the last few minutes of grilling.
5. Make a balsamic glaze by boiling reserved marinade until thickened.
6. Blend feta cheese with heavy cream until smooth.
7. Slice the rested steak against the grain and serve with whipped feta and grilled zucchini drizzled with balsamic glaze.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 slice (85g)
• Calories: 320
• Sugar: 2g
• Sodium: 720mg
• Fat: 19g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 80mg