Balsamic Flank Steak

If you’re looking for a delightful dinner that’s quick and bursting with flavor, you’ve found it in this Balsamic Flank Steak recipe! It’s one of those meals that never fails to impress, whether you’re hosting a casual family gathering or simply enjoying a weeknight dinner. The combination of marinated steak, grilled zucchini, and creamy whipped feta is not only mouthwatering but also easy to whip up in just 30 minutes. Trust me, once you try it, it might just become your new go-to!

This recipe is perfect for busy evenings when you want something nutritious without spending hours in the kitchen. Plus, the sweet and tangy balsamic glaze adds an irresistible finish that will have everyone coming back for seconds.

Why You’ll Love This Recipe

• Quick to prepare: With just 5 minutes of prep time and 15 minutes of cooking, you can have a delicious meal on the table fast!
• Flavor-packed: The marinade infuses the steak with rich flavors that are complemented by the creamy feta and grilled veggies.
• Family-friendly: Everyone loves a good steak dinner! This recipe is sure to please even the pickiest eaters.
• Make-ahead friendly: Marinate the steak ahead of time for easy grilling later. Perfect for meal prepping!
• Beautiful presentation: Serve it up on a plate with vibrant colors from the zucchini and a drizzle of balsamic glaze for an eye-catching dish.

Ingredients You’ll Need

Let’s gather our ingredients! These are simple, wholesome items that come together beautifully in this recipe. You’ll find everything you need right 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 Whipped Feta

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

Variations

This Balsamic Flank Steak recipe is wonderfully flexible; feel free to customize it based on your preferences or what you have on hand!

• Swap the protein: Use chicken breast or tofu instead of flank steak for a different spin.
• Add more veggies: Toss on some bell peppers or asparagus with the zucchini for extra color and nutrition.
• Change up the cheese: If feta isn’t your favorite, try goat cheese or even a plant-based alternative.
• Make it spicy: Add some red pepper flakes to the marinade for a kick of heat!

How to Make Balsamic Flank Steak

Step 1: Marinate the Steak

Start by bringing all those wonderful flavors together! In a large plastic bag or shallow dish, mix together Dijon mustard, minced garlic, onion powder, soy sauce (or coconut aminos), olive oil, and balsamic vinegar. Season both sides of your flank steak with salt and pepper before adding it to the marinade. Letting it sit for at least two hours—or overnight if you have time—allows all those tasty ingredients to soak into the meat.

Step 2: Preheat Your Grill

When it’s time to cook, brush your grill grates with oil and heat it up to high heat (around 450°F). This ensures great sear marks on our steak. Remember to shake off any excess marinade from the flank steak before grilling; we’ll use that flavorful marinade later!

Step 3: Grill the Steak

Place your flank steak on the hot grill and close the lid. Cook each side for about 3-5 minutes until it reaches medium-rare doneness (135°F internal temperature). Keep in mind that residual heat will continue cooking it as it rests!

Step 4: Grill the Zucchini

While your steak is cooking away, brush those beautiful zucchini slices with olive oil and sprinkle them with salt. When you flip your flank steak, add them to the grill. Grill each side for about 2-3 minutes until they’re tender and have lovely char marks.

Step 5: Resting Time

Once both steak and zucchini are done, remove them from the grill and let them rest on a clean cutting board for about 10 minutes. Resting helps keep all those juicy flavors locked inside!

Step 6: Make Balsamic Glaze

Now comes one of my favorite parts! Take that reserved marinade and pour it into a medium saucepan. Bring it to a rolling boil over medium-high heat—this step makes it safe to eat by killing off any bacteria from marinating. Let it simmer until thickened into a glaze that coats your spoon nicely.

Step 7: Whip Up Feta Cream

In a blender or food processor, combine feta cheese with heavy cream (or milk). Blend until smooth; this creamy mixture pairs perfectly with our grilled goodness!

Step 8: Assemble Your Plate

Finally, brush half of that luscious balsamic glaze over your sliced flank steak. On each plate, spoon some whipped feta first before layering on slices of grilled steak and zucchini. Drizzle with any remaining glaze – enjoy every bite!

And there you have it—a delicious meal made with love that’s sure to impress anyone at your table!

Pro Tips for Making Balsamic Flank Steak

Cooking the perfect balsamic flank steak is all about attention to detail and a few insider tricks. Keep these tips in mind to ensure your dish is bursting with flavor and cooked to perfection!

• Marinate Longer for Depth of Flavor: If you can, marinate the steak overnight. This allows the flavors to penetrate deeply into the meat, resulting in a more robust taste.

• Use a Meat Thermometer: To achieve your desired doneness, invest in a meat thermometer. This ensures that you cook the steak perfectly every time—no more guessing!

• Cut Against the Grain: When slicing your steak, be sure to cut against the grain. This technique helps to break down tough muscle fibers, making each bite tender and easy to chew.

• Let it Rest: Don’t skimp on resting time after grilling! Letting your steak sit for 10 minutes allows the juices to redistribute throughout the meat, keeping it juicy and flavorful.

• Experiment with Marinades: Feel free to play around with different marinades! Adding herbs like rosemary or thyme can provide an exciting twist to this classic recipe.

How to Serve Balsamic Flank Steak

Presentation is key when serving balsamic flank steak. With its vibrant colors and rich flavors, you can create a visually appealing plate that will impress your guests.

Garnishes

• Fresh Herbs: A sprinkle of freshly chopped parsley or basil adds a pop of color and freshness that brightens up the dish.
• Lemon Zest: A little lemon zest sprinkled on top provides a zesty kick that complements the sweetness of the balsamic glaze beautifully.

Side Dishes

• Grilled Asparagus: Lightly seasoned asparagus adds a crunchy texture and earthy flavor that pairs well with steak.
• Quinoa Salad: A refreshing quinoa salad filled with cherry tomatoes, cucumber, and feta makes for a hearty side that balances the richness of the steak.
• Roasted Sweet Potatoes: The natural sweetness of roasted sweet potatoes offers a delightful contrast to the savory flavors of the flank steak.
• Mixed Greens Salad: A simple salad with mixed greens, avocado, and a light vinaigrette provides freshness and is an excellent way to round out your meal.

With these serving suggestions and pro tips, your balsamic flank steak is sure to be a hit at any dinner table! Enjoy this delightful dish with friends and family; it’s sure to become one of your favorites too!

Make Ahead and Storage

This balsamic flank steak is perfect for meal prep! You can easily make it ahead of time, allowing you to enjoy delicious meals throughout the week without the hassle of cooking each day. Here are some practical tips for storing and reheating:

Storing Leftovers

• Allow the steak and zucchini to cool completely before storing.
• Place the leftovers in an airtight container.
• Refrigerate within two hours of cooking.
• Enjoy within 3-4 days for optimal freshness.

Freezing

• Slice the flank steak before freezing for easier portioning later.
• Wrap the steak tightly in plastic wrap, then place it in a freezer bag or airtight container.
• Label with the date and contents. It can be frozen for up to 2-3 months.
• For zucchini, it’s best to consume it fresh; however, if needed, freeze it separately using similar wrapping techniques.

Reheating

• Thaw the steak overnight in the refrigerator if frozen.
• Reheat gently on a skillet over medium heat until warmed through, about 5 minutes per side.
• Alternatively, use a microwave on low power in short intervals to avoid drying out the meat.

FAQs

Here are some common questions about this delicious recipe!

Can I use a different cut of meat instead of flank steak?

Absolutely! While flank steak is ideal for its flavor and tenderness, you can substitute it with skirt steak or sirloin. Just adjust your cooking time based on thickness.

How do I make Balsamic Flank Steak more tender?

To enhance tenderness, ensure that you marinate the steak for at least 2 hours or preferably overnight. Slicing against the grain after cooking also helps maintain tenderness.

What can I serve with Balsamic Flank Steak?

This dish pairs beautifully with fresh salads, roasted vegetables, or even quinoa for a nutritious meal. The creamy whipped feta complements many sides wonderfully!

Can I make Balsamic Flank Steak on a stovetop?

Yes! If you don’t have access to a grill, you can sear the flank steak in a hot skillet with oil on medium-high heat. Follow similar cooking times as outlined in the recipe.

Final Thoughts

I hope this balsamic flank steak recipe becomes a favorite in your home like it has in mine! The combination of flavors from the marinade and grilled veggies create an unforgettable meal that’s quick enough for any night of the week. Enjoy making it and don’t hesitate to share your experiences or tweaks—I’d love to hear how you made this dish your own! Happy cooking!