Balsamic Flank Steak Grilled Zucchini Whipped Feta (Printable)

Juicy balsamic flank steak with smoky grilled zucchini and creamy whipped feta topping

# 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 - Freshly ground black pepper, to taste

→ To Serve

18 - 2 tbsp fresh mint or parsley, chopped
19 - Extra balsamic glaze

# Steps:

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 - Preheat grill or grill pan to medium-high heat, approximately 400°F.
03 - Brush zucchini planks with olive oil on both sides, then 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 (internal temperature 130-135°F). Adjust time for preferred doneness. Transfer to cutting board, tent loosely with foil, and rest for 10 minutes.
05 - While steak rests, place zucchini on grill. Cook for 2-3 minutes per side until tender and develop char marks.
06 - Combine feta cheese, Greek yogurt, olive oil, lemon juice, and black pepper in food processor or blender. Process until completely smooth and creamy, approximately 1-2 minutes.
07 - Slice rested steak thinly against the grain into approximately ¼-inch strips. Spread whipped feta evenly across serving platter. Arrange grilled zucchini and steak slices over feta. Garnish with fresh herbs and drizzle with additional balsamic glaze if desired.

# Expert Advice:

01 -
  • The balsamic marinade transforms flank steak into something restaurant-worthy with almost zero effort
  • Whipped feta is the kind of luxury topping that makes everything feel elegant
  • The whole meal comes together in under an hour but tastes like you spent all day planning it
02 -
  • Letting the steak rest is not optional, it keeps all the juices from running out onto your cutting board
  • Slicing against the grain is what makes flank steak tender instead of tough and chewy
  • The feta mixture can be made a day ahead and actually tastes better after sitting in the fridge
03 -
  • Pat the steak dry before grilling to get better sear marks
  • If your feta is too salty, use plain Greek yogurt instead of adding extra salt

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