Balsamic Flank Steak

One of my new grilling favorites is this balsamic flank steak served over grilled zucchini and creamy whipped feta, drizzled with a sweet and tangy balsamic glaze. It’s a full meal you can make in 30 minutes or less with tons of flavor (the balsamic glaze is delicious!). Perfect for summer gatherings, weeknight dinners, or meal prep, this dish is bound to impress everyone at the table.

Why You’ll Love This Recipe

• Quick and Easy: This recipe can be prepared in under 30 minutes, making it perfect for busy weeknights.
• Flavor Packed: The marinade infuses the steak with robust flavors, complemented by the creamy feta and sweet balsamic glaze.
• Versatile Dish: Serve it over a variety of vegetables or grains for a complete meal that fits any dietary preference.
• Healthy Ingredients: Lean flank steak paired with fresh veggies makes this dish nutritious without sacrificing taste.
• Impressive Presentation: The vibrant colors and textures make this dish a showstopper for any occasion.

Tools and Preparation

To prepare balsamic flank steak, you’ll need a few essential tools to make the cooking process smooth and enjoyable.

Essential Tools and Equipment

• Grill
• Large plastic bag or shallow dish
• Medium saucepan
• Blender or food processor
• Tongs

Importance of Each Tool

• Grill: A high-quality grill ensures even cooking and great char marks on your steak.
• Blender or Food Processor: Essential for creating a smooth whipped feta that elevates your dish’s creaminess.

Ingredients

Ingredients for your delicious balsamic flank steak:

• 1.5 lb flank steak
• 2 teaspoons Dijon mustard
• 4 cloves minced garlic
• 2 teaspoons onion powder
• 3 Tablespoons soy sauce or coconut aminos
• 3 Tablespoons olive oil
• 1/2 cup balsamic vinegar (plus more as needed)
• Salt and black pepper to taste
• 3 large zucchini (ends trimmed and cut into thick slices lengthwise)
• 2–3 Tablespoons olive oil
• Kosher salt to taste
• 8 ounces feta cheese (in the brine)
• 3 Tablespoons heavy cream or milk

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Balsamic Flank Steak

Step 1: Marinate the Steak

Add the dijon, garlic, onion powder, soy sauce, olive oil, and balsamic vinegar together in a large plastic bag or shallow dish. Season both sides of the steak with salt and pepper then add the steak to the marinade. Let it marinate for at least 2 hours or overnight in the refrigerator.

Step 2: Preheat the Grill

When you’re ready to grill, brush the grill grates with oil and heat the outdoor grill to high heat (450°F). Remove the flank steak from the marinade and shake off excess but do not discard marinade. You will need to cook down the glaze.

Step 3: Grill the Steak

Add the flank steak to the hot grill. Close the lid and cook for about 3–5 minutes on each side for medium-rare steak. The internal temperature should reach 135°F; carryover cooking will raise it by another 5–10 degrees while it rests.

Step 4: Grill the Zucchini

Brush the zucchini slices with olive oil and sprinkle with salt. Add them to the other side of the grill when you flip the steak. Grill for about 2–3 minutes on each side until tender and charred. Press down on zucchini with tongs to create nice grill marks.

Step 5: Let It Rest

Remove both steak and zucchini from the grill onto a clean cutting board. Allow them to rest for about 10 minutes before slicing.

Step 6: Make Balsamic Glaze

While resting, pour reserved marinade into a medium saucepan. Bring it to a rolling boil over medium-high heat; ensure it reaches at least 165°F to kill any bacteria from marinating. Reduce heat to simmer until thickened into a glaze (about 2–3 minutes).

Step 7: Prepare Whipped Feta

In a blender or food processor, combine feta cheese and heavy cream. Blend until smooth.

Step 8: Serve

Brush half of the balsamic glaze over sliced steak cut thinly against the grain. Spoon whipped feta onto plates, top with grilled zucchini and beef slices, then drizzle remaining glaze on top to enjoy!

How to Serve Balsamic Flank Steak

Balsamic flank steak is an incredibly versatile dish that can be served in various ways. Whether you’re hosting a dinner party or enjoying a casual meal, these serving suggestions will elevate your dining experience.

As a Main Course

• Serve the balsamic flank steak sliced thinly against the grain for optimal tenderness. This presentation allows the rich flavors of the marinade to shine.

Over Grilled Vegetables

• Pair the steak with grilled zucchini, bell peppers, or asparagus for a colorful and nutritious meal. The smoky flavor complements the balsamic glaze perfectly.

In Tacos

• Shred the grilled flank steak and use it as a filling for soft or hard tacos. Add fresh toppings like avocado, cilantro, and salsa for a delightful twist.

On a Salad

• Slice the flank steak and arrange it over a bed of mixed greens with cherry tomatoes and cucumbers. Drizzle with extra balsamic glaze for added flavor.

With Feta Cream

• Spoon creamy whipped feta on the plate before adding the sliced steak. This adds a tangy richness that balances the flavors beautifully.

How to Perfect Balsamic Flank Steak

To ensure your balsamic flank steak turns out perfectly every time, keep these tips in mind.

• Choose Quality Meat: Select a fresh, high-quality flank steak for the best flavor and tenderness.
• Marinate Properly: Allow the steak to marinate for at least 2 hours or overnight to enhance its taste.
• Preheat Your Grill: Make sure your grill is hot enough (around 450°F) before adding the steak for those perfect grill marks.
• Let It Rest: After grilling, let your steak rest for 10 minutes before slicing. This helps retain juices.
• Cut Against the Grain: Always slice against the grain to ensure each bite is tender and easy to chew.
• Make Extra Glaze: Don’t hesitate to make extra balsamic glaze for drizzling over your dish or using as a dipping sauce.

Best Side Dishes for Balsamic Flank Steak

Balsamic flank steak pairs wonderfully with a variety of side dishes that complement its rich flavors. Here are some excellent choices:

1. Garlic Mashed Potatoes: Creamy mashed potatoes with garlic provide a comforting base that pairs well with beef.
2. Roasted Brussels Sprouts: These crispy sprouts add crunch and depth to your meal while enhancing overall flavor profiles.
3. Quinoa Salad: A refreshing quinoa salad with herbs and lemon offers brightness that contrasts nicely with savory steak.
4. Grilled Corn on the Cob: Sweet corn brushed with butter provides seasonal sweetness and texture alongside your main dish.
5. Coleslaw: A tangy coleslaw adds crunch and acidity, balancing out the richness of the meat.
6. Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with balsamic reduction create a fresh side that enhances this meal’s theme.
7. Sweet Potato Fries: Crispy sweet potato fries offer sweetness and crunch that complement the savory flavors of the flank steak.
8. Rice Pilaf: A flavorful rice pilaf seasoned with herbs makes for an excellent base to soak up any additional balsamic glaze.

Common Mistakes to Avoid

When making balsamic flank steak, it’s easy to overlook a few key details. Here are some common mistakes to avoid for the best results.

• Skipping the Marinade Time: Not allowing the steak to marinate long enough can result in bland flavor. Aim for at least 2 hours, or even overnight for deeper taste.
• Cooking on Too High Heat: While high heat is essential, going too high can lead to a charred exterior and undercooked interior. Monitor your grill temperature carefully.
• Neglecting to Let Meat Rest: Cutting into the steak immediately after cooking can cause juices to run out. Always let it rest for 10 minutes to retain moisture.
• Overcrowding the Grill: Placing too much on the grill at once can lower the temperature and lead to uneven cooking. Grill in batches if necessary.
• Ignoring Internal Temperature: Using a meat thermometer ensures perfect doneness. For medium-rare, aim for an internal temperature of 135°F.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover balsamic flank steak in an airtight container.
• Keep it in the refrigerator for up to 3-4 days.
• Make sure it cools completely before sealing to avoid condensation.

Freezing Balsamic Flank Steak

• Wrap the steak tightly in plastic wrap or aluminum foil.
• Place it in a freezer-safe bag or container.
• It can be frozen for up to 3 months. Label with the date for reference.

Reheating Balsamic Flank Steak

• Oven: Preheat to 350°F and wrap the steak in foil. Heat for about 10-15 minutes until warmed through.
• Microwave: Place slices on a microwave-safe plate and cover loosely. Heat on medium power in 30-second intervals until warm.
• Stovetop: Sear slices over medium heat in a skillet with a little olive oil for about 2-3 minutes per side.

Frequently Asked Questions

Can I use other cuts of meat instead of flank steak?

Yes, you can substitute skirt steak or sirloin, though cooking times may vary based on thickness.

How do I know when my balsamic flank steak is done?

Use a meat thermometer; medium-rare should read around 135°F. Adjust cooking time based on your desired doneness.

What sides pair well with balsamic flank steak?

Grilled vegetables, garlic mashed potatoes, or a fresh salad complement this dish beautifully.

Can I make a balsamic glaze ahead of time?

Absolutely! You can prepare the glaze and store it in an airtight container in the fridge for up to one week.

Final Thoughts

Balsamic flank steak is not only quick and easy but also packed with flavor that will impress your family and friends. Its versatility allows you to customize it with different sides or marinades, making it a fantastic go-to option any night of the week. Give this recipe a try and enjoy every delicious bite!