Description
Grilled balsamic-marinated flank steak paired with smoky zucchini and creamy whipped feta, finished with a sweet-tangy balsamic glaze for a gourmet yet simple meal.
Ingredients
1 (1.5-pound) flank steak
4 tablespoons balsamic vinegar (divided)
2 tablespoons soy sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 inch zucchini, halved lengthwise
Kosher salt and black pepper, to taste
8 ounces crumbled feta cheese
2 tablespoons heavy cream (or milk)
1 teaspoon lemon juice (for whipped feta)
1 tablespoon balsamic reduction (for garnish)
Instructions
Combine 2 tablespoons balsamic vinegar, soy sauce, olive oil, garlic, Dijon mustard, salt, and pepper in a bowl. Add flank steak, coat evenly, and refrigerate for 2-4 hours.
Preheat grill to medium-high heat. Grill steak for 5-6 minutes per side for medium-rare. Let rest 5 minutes before slicing against the grain.
Meanwhile, toss zucchini halves with remaining 2 tablespoons balsamic vinegar. Grill cut-side down for 3-4 minutes until charred and tender.
In a food processor, blend feta, heavy cream, and lemon juice until smooth. Season with salt and pepper.
Slice steak, top with zucchini and whipped feta. Drizzle with balsamic reduction before serving.
Notes
For a non-dairy whipped feta, substitute heavy cream with coconut cream.
Marinate steak up to 4 hours for best flavor.
Store leftover whipped feta in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg