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Balsamic Flank Steak with Grilled Zucchini and Whipped Feta
why make this recipe
Balsamic Flank Steak with Grilled Zucchini and Whipped Feta is a delicious and satisfying meal that combines savory and tangy flavors. The marinade brings out the richness of the flank steak, while the grilled zucchini adds a fresh touch. Whipped feta gives the dish a creamy texture and a burst of flavor. This recipe is perfect for a healthy dinner or a weekend barbecue.
how to make Balsamic Flank Steak with Grilled Zucchini and Whipped Feta
Ingredients:
- 1 lb flank steak
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 medium zucchinis, sliced
- 1 cup feta cheese
- 1/2 cup cream cheese
- 1 tablespoon lemon juice
- 1 tablespoon honey
- Lettuce for serving (optional)
Directions:
- In a bowl, mix together balsamic vinegar, olive oil, garlic, salt, and pepper to create a marinade. Marinate the flank steak in this mixture for at least 30 minutes or overnight.
- Preheat the grill to medium-high heat.
- Remove the steak from the marinade and grill for about 5-7 minutes per side until desired doneness. Allow it to rest before slicing.
- Toss the zucchini slices in olive oil, salt, and pepper, then grill for about 3-4 minutes until tender.
- In a mixer, blend feta cheese, cream cheese, lemon juice, and honey until smooth to create whipped feta.
- Serve the sliced flank steak over grilled zucchini, topped with whipped feta and drizzled with extra balsamic glaze if desired.
- Optionally, serve over a bed of lettuce to create a salad.
how to serve Balsamic Flank Steak with Grilled Zucchini and Whipped Feta
This dish can be served warm or at room temperature. It looks great on a platter with colorful grilled zucchini and creamy whipped feta on top. You can place the sliced steak over the zucchini and drizzle some extra balsamic glaze for more flavor. For a complete meal, add a simple side salad or some crusty bread.
how to store Balsamic Flank Steak with Grilled Zucchini and Whipped Feta
If you have leftovers, you can store the steak and zucchini in an airtight container in the fridge for up to three days. The whipped feta should also be kept in the fridge, where it will stay fresh for up to a week. Reheat the steak in a skillet or microwave before serving.
tips to make Balsamic Flank Steak with Grilled Zucchini and Whipped Feta
- To save time, marinate the steak the night before.
- Use a meat thermometer to check for doneness; 135°F is medium-rare.
- Experiment with other vegetables, like bell peppers or asparagus, for grilling.
variation
You can swap the flank steak for chicken breast or shrimp if you prefer. This recipe works well with other types of cheese too, such as goat cheese or mozzarella.
FAQs
Can I use a different cut of meat?
Yes, you can use sirloin or skirt steak if you like. Just adjust the cooking time as needed.
Is the whipped feta necessary?
While it adds great flavor and creaminess, you can leave it out or substitute with any other cheese spread if you prefer.
Can I grill the zucchini in advance?
Absolutely! You can grill zucchini ahead of time and store it in the fridge until ready to serve, just reheat slightly before serving with the steak.
Balsamic Flank Steak with Grilled Zucchini and Whipped Feta
A delicious and satisfying meal that combines savory and tangy flavors, perfect for a healthy dinner or a weekend barbecue.
Ingredients
For the marinade
- 1 lb flank steak Can substitute with sirloin or skirt steak.
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the grilled vegetables and whipped feta
- 2 medium zucchinis, sliced
- 1 cup feta cheese
- 1/2 cup cream cheese
- 1 tablespoon lemon juice
- 1 tablespoon honey
- Lettuce for serving (optional)
Instructions
Marinate the steak
- In a bowl, mix together balsamic vinegar, olive oil, garlic, salt, and pepper to create a marinade.
- Marinate the flank steak in this mixture for at least 30 minutes or overnight.
Grill the steak
- Preheat the grill to medium-high heat.
- Remove the steak from the marinade and grill for about 5-7 minutes per side until desired doneness.
- Allow it to rest before slicing.
Grill the zucchini
- Toss the zucchini slices in olive oil, salt, and pepper.
- Grill for about 3-4 minutes until tender.
Prepare the whipped feta
- In a mixer, blend feta cheese, cream cheese, lemon juice, and honey until smooth to create whipped feta.
Serve
- Serve the sliced flank steak over grilled zucchini, topped with whipped feta and drizzled with extra balsamic glaze if desired.
- Optionally, serve over a bed of lettuce to create a salad.
Notes
To save time, marinate the steak the night before. Use a meat thermometer to check for doneness; 135°F is medium-rare. Experiment with other vegetables, like bell peppers or asparagus, for grilling.
