Name: Balsamic Flank Steak
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Cuisine: American
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

Description

Juicy flank steak marinated in balsamic vinegar, soy sauce, and garlic, served with grilled zucchini and feta for a complete meal.

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

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Instructions

Combine the Dijon mustard, minced garlic, onion powder, soy sauce, olive oil, and balsamic vinegar in a large plastic bag or shallow dish.
Season both sides of the flank steak with salt and black pepper.
Add the steak to the marinade, ensuring it’s well-coated. Let it marinate for 2 hours or overnight in the refrigerator.
When ready to grill, brush the grill grates with oil and heat the grill to high (450°F).
Remove the flank steak from the marinade, shaking off any excess but reserving the marinade.
Place the flank steak on the hot grill. Cook for 3-5 minutes on each side for medium-rare, reaching an internal temperature of 135°F.
Meanwhile, brush the zucchini with olive oil and sprinkle with salt. Add the zucchini to the grill for 2-3 minutes on each side until tender and charred.
Remove the steak and zucchini from the grill and allow to rest for 10 minutes.
In a medium saucepan, bring the reserved marinade to a rolling boil, ensuring it reaches 165°F or higher. Simmer for 2-3 minutes until thickened into a glaze.
Blend the feta with heavy cream until smooth.
Brush half of the balsamic glaze over the rested steak. Slice it thinly against the grain.
Serve by spooning the feta onto the plate, topping it with sliced steak and grilled zucchini, and drizzling the remaining glaze on top.

Notes

Let the steak rest after grilling for juicy results. Experiment with different vegetables for variety.