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–+ servings

Balsamic Flank Steak

A quick and delicious meal featuring marinated flank steak with a sweet and tangy balsamic glaze, served over grilled zucchini.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 553
Ingredients Method Nutrition

Ingredients
  

  • 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

Method
 

  1. Prepare the marinade by mixing Dijon mustard, minced garlic, onion powder, soy sauce, olive oil, and balsamic vinegar. Season the flank steak with salt and pepper, then marinate for at least 2 hours or overnight.
  2. Preheat the grill to high heat. Remove the flank steak from the marinade, shake off excess, and grill for about 3-5 minutes on each side for medium-rare doneness.
  3. Brush zucchini slices with olive oil and sprinkle with kosher salt. Add them to the grill when flipping the steak for the second time, grilling for 2-3 minutes on each side.
  4. Let the steak rest for about 10 minutes after grilling to allow juices to redistribute.
  5. Pour the reserved marinade into a saucepan and bring to a boil, then reduce to a simmer and let thicken for 2-3 minutes.
  6. Blend feta cheese with heavy cream or milk until smooth to create whipped feta.
  7. Slice the rested flank steak against the grain, plate with whipped feta and grilled zucchini, and drizzle with balsamic glaze.

Nutrition

Serving: 1gCalories: 553kcalCarbohydrates: 12gProtein: 41gFat: 38g

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