Balsamic Flank Steak Grilled Zucchini (Printable)
Juicy balsamic flank steak with smoky grilled zucchini and creamy whipped feta for a perfect summer meal.
# What You 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
# How To Make It:
01 - Whisk together balsamic vinegar, olive oil, garlic, rosemary, Dijon mustard, salt, and pepper in a shallow dish or zip-top bag. Add flank steak, turning to coat thoroughly. Marinate in the 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 400-450°F.
03 - Brush zucchini planks with olive oil and season evenly with salt and pepper on both sides.
04 - Remove steak from marinade, allowing excess to drip off. Grill for 4-5 minutes per side for medium-rare doneness, or until internal temperature reaches 130-135°F. Transfer to a cutting board, tent loosely with foil, and rest for 10 minutes.
05 - While steak rests, grill zucchini planks for 2-3 minutes per side until tender and grill marks appear.
06 - Combine feta cheese, Greek yogurt, olive oil, lemon juice, and black pepper in a food processor or blender. Process until completely smooth and creamy, approximately 1-2 minutes.
07 - Slice rested steak thinly against the grain into ¼-inch pieces. Spread whipped feta across a serving platter. Arrange grilled zucchini and steak slices over the feta. Garnish with fresh mint or parsley and drizzle with balsamic glaze if desired.
# Expert Tips:
01 -
- The balsamic marinade creates this gorgeous dark crust that tastes like you spent all day planning dinner
- Whipped feta is the secret weapon that makes everything taste restaurant-worthy
02 -
- Letting the steak rest is non-negotiable—cutting into it immediately will let all those juices escape onto your cutting board
- Whipped feta can be made ahead and keeps in the fridge for days, actually getting better as flavors meld
03 -
- Pat your steak dry before grilling—excess moisture can steam the meat instead of searing it
- Invest in good tongs and let the grill do its work without constantly flipping or moving the meat