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.