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, it makes for a full meal you can whip up in 30 minutes or less. This recipe is perfect for weeknight dinners or weekend gatherings, offering tons of flavor that will impress your guests!

Why You’ll Love This Recipe

• Quick and Easy: This recipe takes just 30 minutes to prepare and cook, making it ideal for busy nights.
• Full of Flavor: The combination of balsamic vinegar, garlic, and Dijon mustard creates a rich marinade that infuses the steak with incredible taste.
• Versatile Meal: Serve the steak over grilled zucchini or your favorite vegetables for a healthy and satisfying dish.
• Impressive Presentation: The vibrant colors and textures make this dish a showstopper at any dinner table.
• Healthy Ingredients: With lean flank steak and fresh vegetables, this recipe is both nutritious and delicious.

Tools and Preparation

To prepare this amazing dish, you’ll need some essential tools. Having the right equipment on hand will make the cooking process smoother and more enjoyable.

Essential Tools and Equipment

• Grill
• Medium saucepan
• Blender or food processor
• Cutting board
• Tongs

Importance of Each Tool

• Grill: A good grill ensures even cooking and allows you to achieve those beautiful grill marks on your steak and zucchini.
• Medium saucepan: Essential for reducing the marinade into a tasty glaze while ensuring it reaches safe temperatures.
• Blender or food processor: Helps create a smooth whipped feta, adding creaminess to balance the flavors of the dish.

Ingredients

For the Balsamic Flank Steak

• 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 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 before adding it to the marinade.
3. Seal the bag or cover the dish; let it marinate in the refrigerator for at least 2 hours or overnight for maximum flavor.

Step 2: Prepare the Grill

1. Preheat your grill by brushing it with oil and heating it to high heat (450°F).
2. Remove the flank steak from the marinade, shaking off excess but reserving the marinade for later.

Step 3: Grill the Steak

1. Place the flank steak on the hot grill and close the lid.
2. Cook for 3–5 minutes on each side for medium-rare doneness; aim for an internal temperature of 135°F.

Step 4: Grill the Zucchini

1. While grilling the steak, brush sliced zucchini with olive oil and sprinkle with salt.
2. After flipping the steak, add zucchini to another side of the grill; cook for 2–3 minutes on each side until tender.

Step 5: Resting Period

1. Once cooked to your liking, remove both steak and zucchini from heat.
2. Allow them to rest on a clean cutting board for about 10 minutes.

Step 6: Make Balsamic Glaze

1. In a medium saucepan, bring reserved marinade to a rolling boil over medium-high heat.
2. Reduce heat to low; simmer until thickened (about 2–3 minutes), ensuring it coats the back of a spoon.

Step 7: Prepare Whipped Feta

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

Step 8: Serve Your Dish

1. Brush half of your balsamic glaze over sliced flank steak after cutting it thinly against the grain.
2. On each plate, spoon whipped feta first, then top with grilled steak and zucchini before drizzling with remaining glaze.

Enjoy your flavorful Balsamic Flank Steak dish!

How to Serve Balsamic Flank Steak

Balsamic flank steak is not only delicious but also versatile. You can enjoy it in various ways, making it a great choice for any meal occasion. Here are some serving suggestions to elevate your dish.

On a Bed of Greens

• Use fresh spinach, arugula, or mixed greens as a base for the steak. The peppery notes of arugula pair wonderfully with the tangy balsamic glaze.

With Grilled Vegetables

• Serve alongside grilled zucchini, bell peppers, and asparagus for a colorful and nutritious plate. The smoky flavors complement the steak beautifully.

In Tacos

• Slice the steak thinly and serve in soft corn tortillas. Top with avocado, salsa, and cilantro for a fun twist on traditional tacos.

Over Quinoa or Rice

• Place the steak on a bed of fluffy quinoa or brown rice. Drizzle with extra balsamic glaze for added flavor and texture.

As a Sandwich

• Create a delicious sandwich using crusty bread. Add sliced flank steak, creamy feta, and fresh veggies for a hearty lunch option.

How to Perfect Balsamic Flank Steak

To get the best results from your balsamic flank steak, follow these essential tips. They will help ensure your dish is flavorful and tender every time.

• Marinate Longer: For optimal flavor, marinate the steak for at least 2 hours or overnight if possible. This allows the flavors to penetrate deeply.

• Use High Heat: Preheat your grill to high heat (450°F) before cooking. This helps achieve that coveted char while keeping the inside juicy.

• Rest After Grilling: Let the steak rest for about 10 minutes after grilling. This allows juices to redistribute throughout the meat for better flavor.

• Slice Against the Grain: Always slice your flank steak against the grain to ensure tenderness. This breaks up tough muscle fibers for easier chewing.

Best Side Dishes for Balsamic Flank Steak

Pairing side dishes with balsamic flank steak can enhance your meal experience. Here are some fantastic options to consider.

1. Garlic Mashed Potatoes: Creamy mashed potatoes infused with roasted garlic make for a comforting side that balances the tanginess of the steak.

2. Roasted Brussels Sprouts: Toss Brussels sprouts with olive oil and sea salt before roasting until golden brown. Their nutty flavor complements the bold glaze perfectly.

3. Creamy Coleslaw: A refreshing coleslaw adds crunch and creaminess to your plate, balancing out savory flavors beautifully.

4. Grilled Corn on the Cob: Sweet corn brushed with butter is a classic summer side that pairs well with grilled meats like flank steak.

5. Sweet Potato Fries: Oven-baked sweet potato fries offer a sweet contrast to the savory meat while adding a delightful crunch.

6. Caprese Salad: Layer fresh mozzarella, tomatoes, and basil drizzled with balsamic reduction for a light side that enhances your meal’s flavor profile.

Common Mistakes to Avoid

When preparing Balsamic Flank Steak, avoiding common pitfalls can enhance your dish’s flavor and presentation.

• Bold Marinade Timing: Marinating the steak for too short a time can lead to less flavor. Always aim for at least 2 hours or overnight for the best results.
• Bold Ignoring Rest Time: Cutting into the steak immediately after grilling can cause juices to escape. Allowing it to rest for 10 minutes will keep it juicy.
• Bold Overcooking Steak: Cooking the steak beyond medium-rare can make it tough. Use a meat thermometer to ensure it reaches 135°F before resting.
• Bold Skipping Grill Prep: Not preheating and oiling the grill grates can lead to sticking. Always preheat and lightly oil your grill for better results.
• Bold Improper Glaze Thickness: Failing to reduce the marinade properly can result in a watery glaze. Make sure it thickens enough to coat a spoon.

Storage & Reheating Instructions

Refrigerator Storage

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

Freezing Balsamic Flank Steak

• Wrap the steak tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag.
• It can be frozen for up to 2-3 months.

Reheating Balsamic Flank Steak

• Oven: Preheat the oven to 350°F (175°C) and heat the steak on a baking sheet until warmed through, about 10-15 minutes.
• Microwave: Place slices on a microwave-safe plate, cover with a damp paper towel, and heat for 1-2 minutes until warm.
• Stovetop: Heat slices in a skillet over medium heat, flipping occasionally until warmed through.

Frequently Asked Questions

Here are some common questions about making Balsamic Flank Steak.

How do I make Balsamic Flank Steak tender?

To ensure tenderness, marinate your flank steak properly and avoid overcooking it during grilling.

Can I use other cuts of meat?

Yes, you can substitute flank steak with skirt steak or sirloin for different textures and flavors.

What should I serve with Balsamic Flank Steak?

This dish pairs well with grilled vegetables, salads, or even quinoa for a balanced meal.

How long does it take to cook Balsamic Flank Steak?

Cooking time is approximately 6-10 minutes total, depending on your desired doneness level.

Final Thoughts

Balsamic Flank Steak is not only flavorful but also versatile enough for any dinner occasion. Its quick preparation makes it ideal for weeknight meals, while its elegant presentation will impress guests. Feel free to customize with your favorite veggies or sides!