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 shines at any gathering, whether it’s a casual family dinner or an outdoor barbecue party.

Why You’ll Love This Recipe

• Quick to Prepare: With just 30 minutes from start to finish, this recipe is perfect for busy weeknights.
• Flavor Explosion: The combination of balsamic vinegar, garlic, and Dijon mustard creates a marinade that infuses the steak with rich flavors.
• Versatile Meal: Serve it over zucchini, in tacos, or as part of a salad—this recipe adapts easily to your cravings.
• Crowd-Pleaser: Impress your friends and family with a dish that looks gourmet but is simple to make.
• Healthy Option: Packed with protein and vibrant vegetables, this meal is both satisfying and nutritious.

Tools and Preparation

Gathering the right tools before you start cooking can make the process smoother and more enjoyable.

Essential Tools and Equipment

• Grill
• Mixing bowl or large plastic bag
• Tongs
• Medium saucepan
• Blender or food processor

Importance of Each Tool

• Grill: Provides high heat for perfect searing and grill marks on your steak and vegetables.
• Blender or Food Processor: Creates a creamy whipped feta that’s easy to spread over your finished dish.

Ingredients

To create this mouthwatering balsamic flank steak, you’ll need the following ingredients:

For the Steak 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 Creamy Whipped Feta

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

How to Make Balsamic Flank Steak

Step 1: Prepare the Marinade

Combine the following ingredients in a large plastic bag or shallow dish:
1. Add 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, then add it to the marinade.
3. Let it marinate for 2 hours or overnight in the refrigerator.

Step 2: Preheat Your Grill

1. Brush the grill grates with oil before heating.
2. Preheat your outdoor grill to high heat (450°F).

Step 3: Grill the Steak

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

Step 4: Grill the Zucchini

1. While grilling the steak, brush sliced zucchini with olive oil and sprinkle with salt.
2. Add zucchini to one side of the grill when flipping the steak; grill for about 2-3 minutes on each side until tender.

Step 5: Resting Period

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

Step 6: Make the Balsamic Glaze

1. Pour reserved marinade into a medium saucepan.
2. Bring it to a rolling boil over medium-high heat (ensure it reaches at least 165°F).
3. Reduce heat to simmer until it thickens into a glaze (about 2-3 minutes).

Step 7: Whip Feta Cheese

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

Step 8: Serve

1. Brush half of the balsamic glaze over sliced steak cut against the grain.
2. Spoon whipped feta onto plates, top with grilled zucchini, sliced steak, drizzle remaining glaze, and enjoy!

How to Serve Balsamic Flank Steak

Balsamic flank steak is a versatile dish that can be enjoyed in various ways. Whether you’re looking for a hearty dinner or a light lunch, this flavorful steak pairs well with numerous sides and toppings.

On a Bed of Greens

• Combine grilled flank steak with mixed greens for a refreshing salad option. Add cherry tomatoes and cucumber for extra crunch.

In Tacos

• Slice the steak thinly and serve it in corn tortillas. Top with avocado, cilantro, and a squeeze of lime for a flavorful taco treat.

With Creamy Whipped Feta

• Spread a layer of creamy whipped feta on your plate before adding the sliced steak and grilled zucchini. This adds rich flavor and creaminess to your meal.

Over Quinoa

• Serve the steak over cooked quinoa for a healthy grain option. The nutty flavor of quinoa complements the balsamic glaze perfectly.

As Part of a Charcuterie Board

• Cut the flank steak into bite-sized pieces and arrange it on a charcuterie board with cheeses, olives, and crackers for an impressive appetizer spread.

How to Perfect Balsamic Flank Steak

To achieve the best results when preparing balsamic flank steak, follow these tips for maximum flavor and tenderness.

• Marinate Properly: Allow the steak to marinate for at least 2 hours or overnight. This enhances flavor and ensures tenderness.
• Preheat Your Grill: Ensure your grill is preheated to high heat (450°F) before cooking. This helps get those beautiful grill marks and locks in juices.
• Use a Meat Thermometer: Check the internal temperature to ensure perfect doneness. Aim for 135°F for medium-rare.
• Let It Rest: After grilling, let the steak rest for about 10 minutes before slicing. This allows juices to redistribute throughout the meat.
• Slice Against the Grain: Cutting against the grain helps make each bite tender and easier to chew.
• Adjust Glaze Thickness: If your balsamic glaze is too thin after cooking, let it simmer longer until it coats the back of a spoon.

Best Side Dishes for Balsamic Flank Steak

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

1. Grilled Vegetables: A mix of bell peppers, asparagus, and onions grilled until tender adds color and flavor.
2. Roasted Potatoes: Crispy roasted potatoes seasoned with garlic and herbs provide a hearty accompaniment.
3. Garlic Bread: Warm, crusty garlic bread is perfect for soaking up any leftover balsamic glaze on your plate.
4. Coleslaw: A refreshing coleslaw with cabbage, carrots, and a tangy dressing balances the rich flavors of the steak.
5. Cauliflower Rice: Light yet filling, cauliflower rice is an excellent low-carb side that pairs well with grilled meats.
6. Corn on the Cob: Sweet corn brushed with butter enhances summer meals alongside grilled steak.
7. Caprese Salad: Fresh mozzarella, tomatoes, basil, and a drizzle of balsamic reduce complement the flavors beautifully.
8. Sweet Potato Mash: Creamy sweet potato mash offers a sweet contrast to savory flavors from the steak.

These serving ideas and side dishes will help you create an unforgettable meal centered around balsamic flank steak!

Common Mistakes to Avoid

When making Balsamic Flank Steak, it’s easy to make a few common errors. Here are some mistakes to watch out for:

• Skipping the Marinade: Not marinating the steak can lead to a lack of flavor. Always allow enough time for marination, ideally 2 hours or more.

• Overcooking: Cooking the steak too long can make it tough. Use a meat thermometer to check for doneness and remove it at 135°F for medium-rare.

• Ignoring Resting Time: Cutting into the steak immediately after grilling can cause juices to run out. Let the steak rest for at least 10 minutes before slicing.

• Using Low-Quality Ingredients: Cheap balsamic vinegar or low-quality olive oil can affect the overall taste. Invest in good quality ingredients for the best flavor.

• Neglecting Vegetable Preparation: Overcooked zucchini can become mushy. Grill them just until tender and charred, keeping an eye on them while cooking.

Storage & Reheating Instructions

Refrigerator Storage

• Store 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 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 without losing quality.

Reheating Balsamic Flank Steak

• Oven: Preheat your oven to 350°F. Place the steak in a baking dish, cover with foil, and heat for about 10-15 minutes until warmed through.

• Microwave: Slice the steak and place it in a microwave-safe dish. Heat on medium power for 1-2 minutes, checking frequently.

• Stovetop: Heat a skillet over medium-low heat. Add slices of steak and cover until warmed through, about 5 minutes, flipping occasionally.

Frequently Asked Questions

Here are some common questions about making Balsamic Flank Steak:

Can I use a different cut of meat?

Yes, you can substitute flank steak with skirt steak or sirloin for similar results.

How do I make a Balsamic marinade?

Combine balsamic vinegar, Dijon mustard, minced garlic, soy sauce, olive oil, onion powder, salt, and pepper for a flavorful marinade.

What should I serve with Balsamic Flank Steak?

This dish pairs well with grilled vegetables like zucchini or asparagus and creamy whipped feta.

Can I prepare this recipe ahead of time?

Absolutely! You can marinate the steak overnight and grill it when you’re ready to serve.

How do I store leftover Balsamic Flank Steak?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze them for longer storage.

Final Thoughts

Balsamic Flank Steak is not only delicious but also versatile enough to suit various tastes. Whether served over grilled veggies or as part of a hearty salad, this recipe offers numerous customization options. Don’t hesitate to try it out; your taste buds will thank you!