Balsamic Flank Steak Whipped Feta (Print)
Tender balsamic flank steak with grilled zucchini and whipped feta creates a perfect Mediterranean summer meal ready in under 2 hours.
# 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 - 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 maximum flavor development.
02 - Heat grill or grill pan to medium-high temperature, approximately 400°F.
03 - Brush zucchini planks generously with olive oil and season evenly with salt and pepper.
04 - Remove steak from marinade, allowing excess to drip off. Grill for 4 to 5 minutes per side for medium-rare doneness, adjusting time for preferred internal temperature. Transfer to a cutting board, tent loosely with foil, and rest for 10 minutes.
05 - Grill seasoned zucchini for 2 to 3 minutes per side until tender and displaying characteristic char marks.
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 to 2 minutes.
07 - Slice rested steak thinly against the grain. Spread whipped feta across a serving platter. Arrange grilled zucchini and steak slices atop the feta. Garnish with fresh herbs and finish with balsamic glaze drizzle if desired.
# Expert Advice:
01 -
- The balsamic marinade creates a gorgeous caramelized crust while keeping the steak incredibly juicy inside
- Whipped feta adds a tangy creamy element that balances the charred meat and vegetables perfectly
02 -
- Letting the steak rest for the full 10 minutes makes the difference between juicy and dry meat so do not skip this step
- Slicing against the grain is non negotiable with flank steak or you will end up with tough chewy pieces
03 -
- Pat the steak very dry before grilling to ensure proper searing and avoid steaming the meat
- Use room temperature ingredients for the whipped feta to achieve the smoothest creamiest texture possible