Balsamic Flank Steak

One of my new grilling favorites is this balsamic flank steak served over grilled zucchini and creamy whipped feta and drizzled with a sweet and tangy delicious balsamic glaze. It’s a full meal you can make in 30 minutes or less with tons of flavor (the balsamic glaze is delicious!). Perfect for casual dinners, special occasions, or any time you crave something truly satisfying, this recipe will impress your family and friends.

Why You’ll Love This Recipe

• Quick to Prepare: This meal can be ready in just 30 minutes, making it perfect for busy weeknights.
• Flavor Packed: The combination of balsamic vinegar, garlic, and Dijon mustard creates a robust marinade that enhances the flank steak.
• Versatile Side Dish: Grilled zucchini complements the steak perfectly and adds healthy greens to your plate.
• Creamy Feta Delight: The whipped feta adds a rich creaminess that balances the tangy flavors of the dish.
• Perfect for Any Occasion: Whether it’s a casual dinner or a festive gathering, this balsamic flank steak fits right in.

Tools and Preparation

Before diving into the cooking process, gather your tools to ensure everything runs smoothly. Having the right equipment on hand makes preparation easier and more efficient.

Essential Tools and Equipment

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

Importance of Each Tool

• Grill: Essential for achieving that perfect char on the flank steak and zucchini.
• Blender or Food Processor: Helps create a smooth whipped feta that elevates the dish’s texture.
• Tongs: Ideal for flipping the zucchini without damaging its shape while grilling.

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 brine)
– 3 Tablespoons heavy cream or milk

How to Make Balsamic Flank Steak

Step 1: Marinate the Flank 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 black pepper.
3. Add the seasoned steak to the marinade mixture. Seal the bag (or cover the dish) and refrigerate it for at least 2 hours or overnight.

Step 2: Prepare the Grill

1. Preheat your outdoor grill to high heat (450°F).
2. Brush the grill grates with a little oil to prevent sticking.

Step 3: Grill the Flank Steak

1. Remove the flank steak from the marinade, shaking off any excess but do not discard the remaining marinade.
2. Place the steak on the hot grill. Close the lid and cook for about 3–5 minutes on each side for medium-rare doneness (internal temperature should reach 135°F).

Step 4: Grill Zucchini

1. While grilling the steak, brush zucchini slices with olive oil and sprinkle with kosher salt.
2. Add them to another side of the grill when you flip the steak. Grill for about 2–3 minutes on each side until they are tender and have nice grill marks.

Step 5: Make Balsamic Glaze

1. After removing the steak from the grill, pour reserved marinade into a medium saucepan.
2. Bring it to a rolling boil over medium-high heat to ensure safety from bacteria.
3. Reduce heat to simmer and let it thicken into a glaze for about 2–3 minutes.

Step 6: Whip Feta

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

Step 7: Serve

1. Let your grilled flank steak rest for about 10 minutes before slicing thinly against the grain.
2. On each plate, spoon some whipped feta at the bottom, then layer with sliced flank steak and grilled zucchini.
3. Drizzle with balsamic glaze before serving.

Enjoy your flavorful balsamic flank steak alongside its delicious accompaniments!

How to Serve Balsamic Flank Steak

Balsamic flank steak is a versatile dish that can be served in various ways to enhance its rich flavors. Whether you’re hosting a dinner or enjoying a family meal, here are some delightful serving suggestions.

Over Grilled Vegetables

• Grilling zucchini, bell peppers, and asparagus alongside the steak adds color and nutrition. The smoky flavor complements the balsamic glaze beautifully.

On a Bed of Greens

• Serve the sliced flank steak over mixed greens for a fresh salad. Add cherry tomatoes and cucumbers for extra crunch and drizzle with balsamic vinaigrette for an extra kick.

With Creamy Whipped Feta

• Spoon creamy whipped feta beneath the steak for a luxurious touch. The feta’s saltiness balances the sweetness of the balsamic glaze perfectly.

Wrapped in Tortillas

• For an easy-to-eat option, slice the steak thinly and wrap it in tortillas with avocado, salsa, and onions. This makes for a delicious taco-style meal.

Paired with Rice or Quinoa

• Serve the steak alongside fluffy rice or quinoa to soak up the balsamic glaze. This hearty combination creates a satisfying meal that’s great for leftovers.

How to Perfect Balsamic Flank Steak

Achieving the perfect balsamic flank steak requires attention to detail. Here are some tips to ensure your dish turns out delicious every time.

• 
  

  Marinate Longer: Allowing the steak to marinate overnight intensifies flavors, making it more tender and flavorful.

  
  
• 
  

  Use High Heat: Cooking on high heat helps create a nice sear while keeping the inside juicy. Make sure your grill is hot before adding the meat.

  
  
• 
  

  Check Temperature: Use a meat thermometer to achieve your desired doneness. Aim for 135°F for medium-rare, adjusting cooking time as needed.

  
  
• 
  

  Rest Your Meat: Letting the steak rest after grilling allows juices to redistribute, resulting in a more succulent bite when sliced.

  
  

Best Side Dishes for Balsamic Flank Steak

Pairing side dishes with balsamic flank steak can elevate your meal experience. Here are some excellent options to consider:

1. 
   

   Grilled Zucchini: Simple yet flavorful, grilled zucchini seasoned with olive oil and salt is an ideal complement to this dish.

   
   
2. 
   

   Roasted Potatoes: Crispy roasted potatoes seasoned with rosemary add heartiness and texture that balances well with the steak’s richness.

   
   
3. 
   

   Caesar Salad: A classic Caesar salad brings crunchy romaine lettuce and creamy dressing, providing a refreshing contrast.

   
   
4. 
   

   Garlic Mashed Potatoes: Creamy garlic mashed potatoes offer comfort food vibes that pair beautifully with the savory flavors of flank steak.

   
   
5. 
   

   Coleslaw: A tangy coleslaw provides crunch and acidity, cutting through the richness of both the feta and steak.

   
   
6. 
   

   Corn on the Cob: Sweet corn grilled until charred adds a seasonal touch that complements grilled meats perfectly.

   
   
7. 
   

   Sautéed Spinach: Quick sautéed spinach with garlic offers lightness and helps balance heavier elements on your plate.

   
   
8. 
   

   Brown Rice Pilaf: Flavorful brown rice pilaf cooked with herbs makes for a wholesome side that absorbs any extra balsamic glaze left on your plate.

   
   

Common Mistakes to Avoid

To make the best Balsamic Flank Steak, avoid these common mistakes that can affect the flavor and texture of your dish.

• Skipping the Marinade: Failing to marinate the steak for at least 2 hours can lead to less flavor. Be sure to give it enough time in the marinade for optimal taste.
• Overcooking the Steak: Cooking flank steak too long makes it tough. Aim for medium-rare, with an internal temperature of 135°F.
• Neglecting Rest Time: Cutting into the steak right after grilling can cause juices to run out. Let it rest for 10 minutes to ensure a juicy result.
• Not Using Fresh Ingredients: Using old or poor-quality ingredients can ruin your dish. Always use fresh garlic and balsamic vinegar for the best flavors.
• Ignoring Grill Temperature: Grilling at too low a temperature will make your steak cook unevenly. Preheat your grill to high heat (450°F) for a great sear.

Storage & Reheating Instructions

Refrigerator Storage

• Store cooked Balsamic Flank Steak in an airtight container.
• It will last up to 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 3 months.

Reheating Balsamic Flank Steak

• Oven: Preheat the oven to 350°F, wrap in foil, and heat for about 10-15 minutes until warm.
• Microwave: Place on a microwave-safe plate, cover, and heat in short intervals of 30 seconds until warmed through.
• Stovetop: Sear on medium heat in a skillet with a little olive oil for about 5 minutes per side until heated through.

Frequently Asked Questions

Here are some commonly asked questions about making Balsamic Flank Steak.

How do I choose the best flank steak?

Choose a flank steak with good marbling and bright red color. This indicates freshness and better flavor when grilled.

Can I use other cuts of beef?

Yes! While flank steak is ideal, you can substitute with skirt steak or sirloin if needed. The marinade works well with various cuts.

How do I know when my Balsamic Flank Steak is done?

Use an instant-read thermometer. For medium-rare, look for an internal temperature of 135°F.

What should I serve with Balsamic Flank Steak?

This dish pairs wonderfully with grilled vegetables like zucchini, mashed potatoes, or a fresh salad for a complete meal.

Final Thoughts

This Balsamic Flank Steak recipe is not only quick but also packed with flavors that everyone will love. It’s perfect for weeknight dinners or weekend gatherings. Feel free to customize it by adding your favorite vegetables or spices. Give it a try—you won’t be disappointed!

Print