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!). This dish is perfect for family dinners, barbecues, or any special occasion.

Why You’ll Love This Recipe

• Quick and Easy: You can prepare this balsamic flank steak in just 30 minutes, making it an ideal weeknight meal.
• Flavor-Packed: The marinade infuses the steak with rich tastes, while the balsamic glaze adds a delightful finish.
• Versatile Serving Options: Serve it alongside grilled vegetables, salads, or even on a bed of grains for a complete meal.
• Impressive Presentation: The colorful grilled zucchini and creamy feta make for a beautiful plate that will wow your guests.
• Healthy Ingredients: Packed with protein and nutrients, this dish supports a balanced diet without sacrificing flavor.

Tools and Preparation

To make the cooking process smooth, gather the essential tools you’ll need. Having the right kitchen equipment can significantly enhance your experience while preparing this delicious balsamic flank steak.

Essential Tools and Equipment

• Grill
• Plastic bag or shallow dish for marinating
• Medium saucepan
• Blender or food processor
• Tongs

Importance of Each Tool

• Grill: A good grill ensures even cooking and helps to achieve those perfect grill marks on your steak and zucchini.
• Blender or Food Processor: This tool makes whipping up the creamy feta smooth and easy, giving you that luxurious texture without hassle.

Ingredients

Here is everything you need to create your own mouthwatering 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
• 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

How to Make Balsamic Flank Steak

Step 1: Marinate the Steak

Add the dijon, garlic, onion powder, soy sauce, olive oil, and balsamic vinegar together in a large plastic bag or shallow dish. Season both sides of the steak with salt and pepper then add the steak to the marinade. Let it marinate for at least 2 hours or overnight in the refrigerator.

Step 2: Prepare the Grill

When you’re ready to grill, brush the grill grates with oil and heat the outdoor grill to high heat (450°F). Remove the flank steak from the marinade and shake off excess but do not discard marinade; you will cook down this glaze later.

Step 3: Grill the Steak

Add the flank steak to the hot grill and close the lid. Cook for 3–5 minutes on each side for medium-rare steak or until the internal temperature reaches 135°F. This allows for carryover cooking while it rests.

Step 4: Grill the Zucchini

Brush the zucchini with a little olive oil and sprinkle with salt. Add sliced zucchini to the other side of the grill when you flip the steak. Grill for about 2–3 minutes on each side until tender and charred in most spots. Press down on them with tongs to create nice grill marks.

Step 5: Let It Rest

Remove both the steak and zucchini from the grill onto a clean cutting board. Allow them to rest for about 10 minutes.

Step 6: Make Balsamic Glaze

While resting, pour reserved marinade into a medium saucepan. Bring it to a rolling boil over medium-high heat—this step cooks off any bacteria from marinating. Ensure it boils at least at 165°F. Reduce heat to simmer until it thickens into a glaze for about 2–3 minutes.

Step 7: Prepare Whipped Feta

Add feta cheese and heavy cream into a blender or food processor; blend until smooth.

Step 8: Serve Your Dish

Brush half of the balsamic glaze on top of your sliced steak before cutting thinly against the grain. Spoon whipped feta onto plates, place grilled zucchini on top, add sliced steak, drizzle with remaining glaze, and enjoy!

How to Serve Balsamic Flank Steak

Balsamic flank steak is a versatile dish that can be served in various ways, making it perfect for any occasion. Whether you’re hosting a dinner party or enjoying a casual family meal, you’ll find these serving suggestions enhance the flavors of this delicious steak.

With Grilled Vegetables

• Grilled zucchini and bell peppers add a fresh, smoky flavor that complements the richness of the steak.

On a Salad

• Slice the cooked steak thinly and serve it over mixed greens with cherry tomatoes, cucumbers, and a balsamic vinaigrette for a refreshing salad.

In Tacos

• Shred the flank steak and serve it in warm tortillas with avocado, cilantro, and a squeeze of lime for a fun taco night.

With Garlic Mashed Potatoes

• Pairing with creamy garlic mashed potatoes provides a comforting side that balances the tanginess of the balsamic glaze.

As Steak Sandwiches

• Thinly slice the steak and pile it high on crusty bread with arugula and creamy feta spread for an indulgent sandwich option.

How to Perfect Balsamic Flank Steak

To achieve the best balsamic flank steak, consider these helpful tips. Each one will guide you toward grilling perfection!

• Marinate Longer: Allowing the steak to marinate overnight enhances its flavor and tenderness.
• Use High Heat: Cooking on high heat helps create a beautiful sear while keeping the inside tender and juicy.
• Let It Rest: Resting the steak after grilling allows juices to redistribute, resulting in more flavorful slices.
• Slice Against the Grain: Cutting against the grain ensures each bite is tender and easy to chew.
• Keep It Simple: Sometimes less is more; don’t overwhelm your dish with too many toppings—let the flavors shine.

Best Side Dishes for Balsamic Flank Steak

Pairing your balsamic flank steak with complementary side dishes elevates your meal. Here are some excellent options to consider:

1. Grilled Asparagus: Tossed with olive oil and sea salt, grilled asparagus adds crunch and freshness.
2. Roasted Potatoes: Crispy roasted potatoes seasoned with herbs make for a hearty side that pairs nicely.
3. Caesar Salad: Crisp romaine lettuce tossed in Caesar dressing provides a classic pairing that’s always loved.
4. Quinoa Salad: A light quinoa salad with cucumber, bell peppers, and lemon dressing adds refreshing contrast.
5. Corn on the Cob: Sweet corn brushed with butter brings summer flavors to your table.
6. Coleslaw: A tangy coleslaw offers crunch and acidity that balances out the richness of the steak.
7. Baked Sweet Potatoes: Sweet potatoes add natural sweetness and fiber to your meal while being easy to prepare.
8. Garlic Bread: Serve warm garlic bread on the side for dipping into any remaining glaze or sauce!

Common Mistakes to Avoid

Marinating and grilling can be tricky. Here are some common mistakes to steer clear of while preparing your Balsamic Flank Steak.

• Skipping the marinating time: Not allowing enough time for the steak to marinate can lead to a lack of flavor. Aim for at least 2 hours, or overnight for best results.
• Overcooking the steak: Cooking flank steak too long can make it tough. Use a meat thermometer to check for an internal temperature of 135°F for medium-rare.
• Not resting the meat: Cutting into the steak immediately after cooking can result in lost juices. Let the steak rest for about 10 minutes before slicing.
• Ignoring quality of ingredients: Using subpar balsamic vinegar can affect flavor. Invest in good quality balsamic vinegar for a rich glaze.
• Grilling on low heat: Cooking on low heat may not sear the steak well, leading to a less flavorful crust. Always preheat your grill to high heat before adding the steak.

Refrigerator Storage

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

Freezing Balsamic Flank Steak

• Wrap the cooked steak tightly in plastic wrap or aluminum foil, then place in a freezer-safe bag.
• It can be frozen for up to 3 months.

Reheating Balsamic Flank Steak

• Oven: Preheat your oven to 250°F and reheat the steak on a baking sheet until warmed through, about 20-25 minutes.
• Microwave: Place slices on a microwave-safe plate and cover with a damp paper towel. Heat in short intervals of 30 seconds until warm.
• Stovetop: Heat on medium-low in a skillet with a splash of broth or water, covering it to retain moisture.

Frequently Asked Questions

What cuts work best for Balsamic Flank Steak?

Flank steak is ideal due to its lean nature and ability to absorb marinades well. Other options include skirt or sirloin steaks.

Can I use another type of vinegar?

Yes! You can substitute red wine vinegar or apple cider vinegar if you don’t have balsamic vinegar on hand.

Is Balsamic Flank Steak healthy?

Yes, it is relatively healthy as it is high in protein and can be paired with vegetables like zucchini for added nutrients.

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

Use a meat thermometer; aim for an internal temperature of 135°F for medium-rare. Adjust according to your preference.

Can I customize this recipe?

Absolutely! Feel free to add herbs like rosemary or thyme to the marinade or serve with different vegetables.

Final Thoughts

This Balsamic Flank Steak is not only delicious but also versatile, making it perfect for any dinner table. You can easily customize it with different sides and flavors based on your preferences. Give it a try, and enjoy this delightful meal that comes together quickly!