Description
This Balsamic Flank Steak recipe features a flavorful marinade that pairs perfectly with the tender steak. Serve with optional zucchini and whipped feta for a complete and satisfying meal.
Ingredients
Units
Scale
- 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
Zucchini and Whipped Feta (Optional):
- 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
Instructions
- Marinate the steak: In a bowl, combine Dijon mustard, garlic, onion powder, soy sauce, olive oil, balsamic vinegar, salt, and pepper. Add the flank steak, cover, and refrigerate for at least 2 hours.
- Grill the steak: Preheat the grill to medium-high heat. Grill the steak for about 5-7 minutes per side for medium-rare or until desired doneness. Let it rest before slicing.
- Prepare the zucchini: Toss zucchini slices with olive oil and salt. Grill until tender, about 3-4 minutes per side.
- Whip the feta: In a food processor, blend feta cheese and heavy cream until smooth and creamy.
- Serve: Slice the steak against the grain and serve with grilled zucchini and whipped feta.
Notes
- For a stronger balsamic flavor, brush additional balsamic vinegar on the steak before grilling.
- Feel free to customize the marinade with herbs or spices for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg