Pin to Pinterest Savory flank steak marinates in rich balsamic vinegar with garlic, rosemary, and Dijon mustard before hitting the grill. While the meat rests, zucchini planks develop a beautiful char alongside. The dish comes together with whipped feta blended until silky smooth, creating a creamy base that balances the smoky, tangy flavors. Fresh herbs and an extra drizzle of balsamic glaze provide the perfect finishing touch to this vibrant summer plate.
The first time I made this dish was on a Tuesday evening when my grill was still covered in winter dust. Something about the balsamic and rosemary combination made me feel fancy without actually being complicated.
I served this at my first proper dinner party in my new apartment. My friend Sarah actually stopped midconversation to ask what I put in the marinade, and the whipped feta disappeared before anyone even touched the steak.
Ingredients
- Flank steak: This cut takes beautifully to marinades and grills quickly
- Balsamic vinegar: Creates that gorgeous caramelized exterior and tangy depth
- Fresh rosemary: Woody and aromatic, it holds up perfectly to grilling
- Dijon mustard: Helps the marinade cling and adds a subtle sharpness
- Zucchini: Grilled lengthwise these become tender smoky ribbons
- Feta and Greek yogurt: Together they whip into something impossibly creamy and bright
- Fresh mint: A scatter of herbs at the end makes everything pop
Instructions
- Marinate the steak:
- Whisk together balsamic vinegar olive oil garlic rosemary Dijon mustard salt and pepper in a shallow dish. Add the flank steak turn to coat and refrigerate for at least 1 hour up to 8.
- Preheat your grill:
- Get your grill or grill pan screaming hot over medium-high heat while you prep the vegetables.
- Season the zucchini:
- Brush the zucchini planks with olive oil and sprinkle with salt and pepper.
- Grill the steak:
- Shake off excess marinade and grill steak 4 to 5 minutes per side for medium-rare. Let rest tented with foil for 10 minutes before slicing.
- Grill the zucchini:
- While the steak rests grill zucchini 2 to 3 minutes per side until tender and marked with char lines.
- Make the whipped feta:
- Blend feta Greek yogurt olive oil lemon juice and black pepper until completely smooth and creamy.
- Assemble and serve:
- Slice steak thinly against the grain. Spread whipped feta on a platter and arrange zucchini and steak on top. Garnish with herbs and extra balsamic glaze.
Pin to Pinterest This recipe has become my go-to for summer birthdays and casual dinner parties alike. Something about the combination feels special without demanding hours in the kitchen.
Make It Your Own
I have tried this with hanger steak when flank was unavailable and it works beautifully. You can also swap rosemary for thyme if that is what you have on hand.
Wine Pairing
A bold Syrah or Malbec stands up beautifully to the balsamic and charred flavors. The acidity cuts through the whipped feta perfectly.
Grilling Tips
Keep a spray bottle of water nearby for flareups. The sugar in balsamic can cause sudden flames but a quick spritz calms everything down.
- Oil your grates before the steak hits
- Do not move the steak around while searing
- Let your grill grates get properly hot before starting
Pin to Pinterest Every time I make this I am reminded why grilling season is my favorite. The smoky char against that bright tangy feta just works.
Recipe FAQs
- → How long should I marinate the flank steak?
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Marinate the flank steak for at least 1 hour, though 8 hours yields the most flavorful and tender results. The balsamic vinegar works overtime to break down muscle fibers while infusing deep umami notes throughout the meat.
- → What's the best way to slice flank steak?
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Always slice flank steak against the grain, cutting perpendicular to the muscle fibers. This technique shortens the fibers and transforms potentially chewy meat into tender, melt-in-your-mouth bites.
- → Can I make whipped feta ahead of time?
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Absolutely. Whip the feta mixture up to 2 days in advance and store in an airtight container. Bring to room temperature before serving for the smoothest, creamiest texture.
- → What temperature should flank steak be cooked to?
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For medium-rare, aim for 130-135°F internal temperature after resting. Flank steak is best enjoyed medium-rare to medium, as longer cooking times can toughen this lean cut.
- → Can I use a grill pan instead of an outdoor grill?
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A cast iron grill pan works beautifully for both steak and zucchini. Preheat thoroughly to achieve those coveted char marks, and work in batches if needed to maintain proper heat.
- → What can I substitute for Greek yogurt in whipped feta?
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Sour cream or cream cheese make excellent alternatives. For a dairy-free option, use coconut yogurt blended with a bit of lemon juice and olive oil for tanginess.
