Balsamic Flank Steak Grilled Zucchini Whipped Feta (Printable Version)

Tender balsamic flank steak served alongside charred zucchini and smooth whipped feta for a satisfying Mediterranean feast.

# What You'll Need:

→ Steak Marinade

01 - 1 ½ lbs flank steak
02 - ¼ cup balsamic vinegar
03 - 2 tbsp olive oil
04 - 2 garlic cloves, minced
05 - 1 tbsp fresh rosemary, chopped
06 - 1 tsp Dijon mustard
07 - 1 tsp kosher salt
08 - ½ tsp black pepper

→ Grilled Zucchini

09 - 3 medium zucchini, sliced lengthwise into ½-inch planks
10 - 2 tbsp olive oil
11 - ½ tsp kosher salt
12 - ¼ tsp black pepper

→ Whipped Feta

13 - 6 oz feta cheese, crumbled
14 - ¼ cup Greek yogurt
15 - 1 tbsp olive oil
16 - 1 tsp lemon juice
17 - Black pepper to taste

→ Garnish

18 - 2 tbsp fresh mint or parsley, chopped
19 - Balsamic glaze for drizzling

# Method:

01 - Whisk together balsamic vinegar, olive oil, garlic, rosemary, Dijon mustard, salt, and pepper in a shallow dish. Add flank steak, turning to coat thoroughly. Marinate in refrigerator for at least 1 hour, up to 8 hours for optimal flavor penetration.
02 - Heat grill or grill pan to medium-high temperature, approximately 400-450°F.
03 - Brush zucchini planks with olive oil and season evenly with salt and pepper.
04 - Remove steak from marinade, allowing excess to drip off. Grill for 4-5 minutes per side for medium-rare doneness, adjusting time for preferred internal temperature. Transfer to cutting board and tent with foil; rest for 10 minutes.
05 - While steak rests, grill zucchini for 2-3 minutes per side until tender and nicely charred.
06 - Combine feta, Greek yogurt, olive oil, lemon juice, and black pepper in food processor. Blend until completely smooth and creamy, approximately 1-2 minutes.
07 - Slice rested steak thinly against the grain. Spread whipped feta across serving platter. Arrange grilled zucchini and steak slices atop feta. Garnish with fresh herbs and drizzle with balsamic glaze if desired.

# Chef's Tips:

01 -
  • The balsamic marinade transforms flank steak into something tender and deeply flavorful without any fancy techniques
  • Whipped feta feels like a restaurant quality touch but takes literally two minutes to make
  • The entire meal cooks on the grill keeping your kitchen cool and cleanup minimal
02 -
  • Let the steak rest before slicing or all those juices will end up on your cutting board instead of in the meat
  • Slicing against the grain is what keeps flank steak from being tough and chewy
  • The whipped feta can be made a day ahead and actually tastes better after the flavors meld
03 -
  • Pat the steak completely dry before grilling for the best sear
  • Bring the meat to room temperature for 30 minutes before cooking for even results

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