Balsamic Flank Steak

Grilled flank steak served over grilled zucchini and creamy whipped feta and drizzled with a sweet and tangy delicious balsamic glaze. It’s a full meal you can make in 30 minutes or less with tons of flavor.

Ingredients:

• 2 teaspoons Dijon mustard  
• 4 cloves minced garlic 
• 2 teaspoons onion powder 
• 3 tbsp. soy sauce or coconut aminos  
• 3 tbsp. olive oil  
• 1/2 cup balsamic vinegar, plus more as needed   
• 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 of feta cheese in the brine  
• 3 Tablespoons heavy cream or milk

Cooking:

1. Add the Dijon, garlic, onion powder, soy sauce, olive oil, and balsamic vinegar together in a large plastic bag or shallow dish. Add the steak and let it marinate for 2 hours or overnight in the refrigerator.  
2. 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 the marinade. You need to cook down the glaze. Add the flank steak to the hot grill and close the lid. Cook for 3-5 minutes on each side for medium-rare steak, or until the internal temperature reaches 135°F, which allows for 5-10 degrees of carryover cooking while it rests.  
3. Add the sliced zucchini to the other side of the grill when you flip the steak and grill for 2-3 minutes on each side, until tender and charred in most spots. Press down on the zucchini with the tongs to help create grill marks.  
4. Remove the steak and zucchini to a clean cutting board and let it rest for 10 minutes.  
5. While it’s resting, make the balsamic glaze. Add the reserved marinade to a medium saucepan and bring it to a rolling boil over medium-high heat. This cooks off any bacteria from marinating to make it safe to eat. Make sure it’s a rolling boil of 165°F or higher. Reduce to a simmer and let it thicken into a glaze for 2-3 minutes, until it coats the back of a spoon. Add a splash more balsamic vinegar as needed.  
6. Add the feta and heavy cream to a blender or food processor and blend until smooth.  
7. Brush half of the balsamic glaze on top of the steak then cut it thinly against the grain.  
8. Spoon the feta on the bottom of the plate and top with grilled steak, zucchini, and drizzle with the remaining glaze and enjoy.  
9. Thinly slice the steak against the grain and spoon the glaze on top. 

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat. 
• Separate raw meat from other foods. 
• Wash all cutting boards, utensils, and dishes after touching raw meat. 
• Do not reuse marinades used on raw foods. 
• Wash all produce prior to use. 
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. Cook Ground Beef to 160°F as measured by a meat thermometer. 
• Refrigerate leftovers promptly. 

For more information on degree of doneness and other cooking tips. 

For more information on safe food handling and beef safety.