This Balsamic Flank Steak is a flavorful, satisfying dinner built around tender grilled beef, smoky zucchini, creamy whipped feta, and a rich balsamic glaze. The simple balsamic steak marinade gives the meat a savory, slightly tangy flavor while helping every bite taste special without requiring complicated preparation.
It’s an excellent summer grilling recipe for family dinners, weekend gatherings, or any evening when you want an impressive meal with straightforward ingredients.
Why You’ll Love This Recipe
This grilled flank steak brings together bold flavors and contrasting textures in one easy meal. The balsamic marinade is savory, garlicky, and tangy, while the high heat of the grill creates a beautifully charred exterior.
Grilled zucchini keeps the meal fresh and colorful, and whipped feta adds a cool, creamy contrast to the warm steak. Everything can be served on one platter, making this an easy steak dinner that feels restaurant-worthy while remaining family-friendly.
Ingredients
Balsamic Flank Steak
- 1.5 lb flank steak
- 2 teaspoons Dijon mustard
- 4 cloves garlic, minced
- 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, to taste
- Black pepper, to taste
Zucchini and Whipped Feta
- 3 large zucchini, ends trimmed and sliced thickly lengthwise
- 2–3 tablespoons olive oil
- Kosher salt, to taste
- 8 ounces feta cheese in brine
- 3 tablespoons heavy cream or milk
Instructions
- Combine the Dijon mustard, minced garlic, onion powder, soy sauce or coconut aminos, olive oil, and balsamic vinegar in a large food-safe bag or shallow dish.
- Season both sides of the flank steak with salt and black pepper. Add it to the marinade, coat thoroughly, and refrigerate for at least 2 hours or overnight.
- When ready to cook, lightly oil the grill grates and preheat an outdoor grill to high heat, approximately 450°F.
- Remove the steak from the marinade, allowing the excess liquid to drip off. Transfer the used marinade to a saucepan and set it aside for later.
- Place the steak on the hot grill and close the lid. Grill for approximately 3–5 minutes per side for medium-rare, or until it reaches your preferred safe internal temperature. For medium-rare, remove it at about 135°F and allow for some carryover cooking as it rests.
- Brush the zucchini slices with olive oil and season with kosher salt. When you flip the Balsamic Flank Steak, place the zucchini on the grill.
- Grill the zucchini for 2–3 minutes per side, or until tender with visible char marks. Gently press the slices against the grates with tongs for more defined grill marks.
- Transfer the steak and zucchini to a clean cutting board or platter. Allow the steak to rest for 10 minutes before slicing.
- Meanwhile, bring the reserved marinade to a full rolling boil in a saucepan. For food safety, ensure it reaches at least 165°F. Reduce the heat and simmer for 2–3 minutes, or until it thickens enough to coat the back of a spoon. Add another splash of balsamic vinegar if needed.
- Place the feta and heavy cream or milk in a food processor or blender. Blend until smooth and creamy.
- Brush some of the cooked balsamic glaze over the rested steak. Slice the steak thinly against the grain.
- Spread the whipped feta over a serving platter and arrange the grilled flank steak and zucchini on top. Finish with the remaining balsamic glaze and serve.
Tips & Tricks
For especially flavorful results, give the steak at least two hours to absorb the balsamic steak marinade. Overnight marinating works well when you want to prepare dinner ahead of time.
Always slice flank steak against the grain. This shortens the muscle fibers and makes each bite noticeably more tender.
A very hot, clean grill helps develop a flavorful exterior without overcooking the center. Because flank steak is relatively thin, keep a close eye on its internal temperature.
For a lighter whipped feta, use milk instead of heavy cream. Coconut aminos can also replace soy sauce if that better suits your dietary preferences.
If you don’t have access to an outdoor grill, cook the steak and zucchini using a well-heated grill pan or cast-iron skillet.
Never brush the uncooked reserved marinade directly onto cooked meat. Because it has been in contact with raw beef, it must first be thoroughly boiled as described in the recipe.
Details
Prep Time: 15 minutes, plus at least 2 hours marinating
Cook Time: 15 minutes
Rest Time: 10 minutes
Total Time: About 2 hours 40 minutes, including minimum marinating time
Yield: 4–6 servings
Category: Main Course
Method: Grilling
Cuisine: American-inspired
Difficulty: Easy to Moderate
Dietary Notes: Halal-friendly when prepared with halal-certified beef, Dijon mustard, soy sauce, and other certified ingredients as needed
Notes
The grilled zucchini is optional, but it turns the steak into a more complete meal and pairs especially well with whipped feta.
You can substitute other grill-friendly vegetables such as bell peppers, asparagus, or eggplant. For additional freshness, serve the finished platter with chopped parsley, basil, or a simple green salad.
The whipped feta can also be prepared in advance and refrigerated until serving time.
Nutrition
Approximate nutrition per serving when divided into 6 servings:
Calories: 450–520
Protein: 35–40 g
Carbohydrates: 10–15 g
Fat: 28–34 g
Nutrition values are estimates and will vary depending on the exact ingredients, serving size, and amount of marinade and glaze consumed.
FAQ
What is the best way to make Balsamic Flank Steak tender?
Marinate the steak for at least two hours, avoid overcooking it, let it rest after grilling, and slice it thinly against the grain. These steps help keep flank steak tender and juicy.
How long should flank steak marinate in balsamic vinegar?
Two hours gives the meat plenty of flavor, while overnight marinating is convenient for meal prep. Keep the steak refrigerated while it marinates.
Can I make grilled flank steak without an outdoor grill?
Yes. A heavy cast-iron skillet or grill pan works well. Preheat the pan thoroughly so the steak develops a nicely browned exterior.
What goes well with balsamic steak?
Grilled zucchini, whipped feta, roasted potatoes, rice, couscous, fresh salads, and grilled vegetables are all delicious choices.
Can I make the whipped feta ahead of time?
Yes. Prepare it ahead, store it covered in the refrigerator, and stir or blend it briefly before serving if necessary.
Can I reuse flank steak marinade as a sauce?
A marinade that has touched raw beef should never be used directly as a finished sauce. In this recipe, it is brought to a full rolling boil and heated to at least 165°F before being reduced into a glaze.
Storage
Store leftover steak, zucchini, and whipped feta separately in airtight containers whenever possible. The cooked steak and zucchini can be refrigerated for up to 3–4 days.
For freezing, wrap the cooked steak tightly and place it in a freezer-safe container for up to 2–3 months. Whipped feta and zucchini are better enjoyed fresh or refrigerated because freezing can affect their textures.
Reheat the steak gently in a skillet over low to medium heat or briefly in the microwave. Avoid prolonged reheating, which can make flank steak dry and tough.
Similar Recipes
Balsamic Flank Steak: Juicy Grilled Steak with Feta
Ingredients
Balsamic Flank Steak
- 1.5 lb flank steak
- 2 teaspoons Dijon mustard
- 4 cloves garlic minced
- 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 to taste
- Black pepper to taste
Zucchini and Whipped Feta
- 3 large zucchini ends trimmed and sliced thickly lengthwise
- 2 –3 tablespoons olive oil
- Kosher salt to taste
- 8 ounces feta cheese in brine
- 3 tablespoons heavy cream or milk
Instructions
- Combine the Dijon mustard, minced garlic, onion powder, soy sauce or coconut aminos, olive oil, and balsamic vinegar in a large food-safe bag or shallow dish.
- Season both sides of the flank steak with salt and black pepper. Add it to the marinade, coat thoroughly, and refrigerate for at least 2 hours or overnight.
- When ready to cook, lightly oil the grill grates and preheat an outdoor grill to high heat, approximately 450°F.
- Remove the steak from the marinade, allowing the excess liquid to drip off. Transfer the used marinade to a saucepan and set it aside for later.
- Place the steak on the hot grill and close the lid. Grill for approximately 3–5 minutes per side for medium-rare, or until it reaches your preferred safe internal temperature. For medium-rare, remove it at about 135°F and allow for some carryover cooking as it rests.
- Brush the zucchini slices with olive oil and season with kosher salt. When you flip the Balsamic Flank Steak, place the zucchini on the grill.
- Grill the zucchini for 2–3 minutes per side, or until tender with visible char marks. Gently press the slices against the grates with tongs for more defined grill marks.
- Transfer the steak and zucchini to a clean cutting board or platter. Allow the steak to rest for 10 minutes before slicing.
- Meanwhile, bring the reserved marinade to a full rolling boil in a saucepan. For food safety, ensure it reaches at least 165°F. Reduce the heat and simmer for 2–3 minutes, or until it thickens enough to coat the back of a spoon. Add another splash of balsamic vinegar if needed.
- Place the feta and heavy cream or milk in a food processor or blender. Blend until smooth and creamy.
- Brush some of the cooked balsamic glaze over the rested steak. Slice the steak thinly against the grain.
- Spread the whipped feta over a serving platter and arrange the grilled flank steak and zucchini on top. Finish with the remaining balsamic glaze and serve.
Notes
Conclusion
This Balsamic Flank Steak combines juicy grilled beef, charred zucchini, creamy whipped feta, and tangy balsamic glaze for a dinner with plenty of flavor and texture. The straightforward preparation makes it approachable enough for a family meal while the finished platter is impressive enough for entertaining.
Once you master the marinade, quick grilling, resting, and against-the-grain slicing technique, this is an easy steak dinner you’ll be able to return to throughout grilling season.