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One of my new grilling favorites is this balsamic 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 (the balsamic glaze is delicious!).
Table of Contents
- Why You’ll Love This Balsamic Flank Steak
- Ingredients You Need
- Substitutes for Flank Steak
- How to Make Balsamic Flank Steak
- Best Temperature to Grill Steak
- How to Cut Flank Steak
- More Expert Tips for Grilling Steak
- Can I Make This in the Oven?
- How to Store
- More Delicious Flank Steak Recipes
- Balsamic Flank Steak Recipe
It has a crispy char on the outside of the meat and a juicy, tender steak on the inside. The simple marinade has tons of great flavor and the grilling takes just minutes. It’s one of those easy recipes that looks like it came from a 5-star kitchen!
I was inspired by this steak and zucchini recipe and it reminds me of this creamy steak pasta that’s our go-to meal for date nights at home.
Looking for another delicious grilling recipes that call for flank steak? Try grilled flank steak with pineapple salsa or authentic carne asada tacos next time.
Ingredients You Need
Here are the simple ingredients for this balsamic marinated flank steak recipe. Jump to the recipe card for exact measurements.
- Flank steak: Flank steak comes from the abdominal muscles of the cow, which is a long, flat cut of meat with a pronounced grain that runs across it. It’s popular because it’s flavorful, relatively lean, and cooks quickly.
- Dijon mustard: Adds complex flavor blend of slightly sweet and slightly tangy.
- Garlic: Fresh is best!
- Onion powder: For flavor.
- Soy sauce: Substitute with coconut aminos for a gluten-free option.
- Olive oil: Could substitute with avocado oil.
- Balsamic vinegar: Add more to your liking.
- Black pepper: Add fresh ground pepper to taste.
- Zucchini: Make sure to press down on the zucchini with the tongs to help create those fancy grill marks.
- Feta cheese: I suggest getting the block of feta in the brine for a thicker, creamier consistency. If you like citrus flavor, feel free to add lemon juice or lime juice.
- Heavy cream: Substitute with any kind of milk if needed.
Substitutes for Flank Steak
Flank steak doesn’t contain much fat (aka marbling), and because it’s lean it benefits from a marinade to infuse flavor and break down some of the muscle fibers. This is why you’ll often see flank steak recipes call for a marinade and a quick cook time over high heat.
When it comes to a flank steak alternative, it’s important to keep these characteristics in mind. You’ll want to choose a cut of beef with similar flavor and texture, especially ones that you can marinate and grill. That’s why skirt steak makes a great alternative.
I have a blog post on the best substitutes for flank steak if you’d like to read more,
How to Make Balsamic Flank Steak
Here are the basic steps, with images, for this balsamic flank steak recipe. Skip down to the recipe card below for the full printable recipe and more detailed instructions.
Step 1. Marinate. Combine balsamic steak marinade ingredients in a large plastic bag or shallow dish. Add the steak and marinate for 2 hours or overnight in the refrigerator.
Step 2. Grill steak. Brush the grill grates with oil and heat on high (450°F). Remove the flank steak from the marinade and save the excess for the glaze. Add the flank steak to the 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.
Step 3. Grill the zucchini. 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.
Step 4. Rest and slice. Place steak and zucchini on a clean cutting board to rest for 10 minutes.
Step 4. Make glaze and coat. Add the extra marinade to a medium saucepan and bring it to a rolling boil over medium-high heat. 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.
Step 5. Plate and serve. Brush half of the balsamic glaze on top of the steak then cut it into thin slices against the grain. Spoon the feta on the bottom of the plate and top with grilled steak and zucchini, fresh herbs of your choice, and drizzle with the remaining glaze and enjoy.
Best Temperature to Grill Steak
In my blog post about the best temperature to grill steak, I share all of our tips for the best steak, including grill temperature, cooking time, and a guide to internal temperatures. Flank steak is best cooked on high heat quickly so I set my grill to 450°F.
The number one tool you should own when it comes to cooking any type of meat is an instant read thermometer. It’s the easiest and most accurate way to determine when your meat is cooked to perfection.
How to Cut Flank Steak
Cutting it against the grain shortens the tough muscle fibers of this lean cut of beef, resulting in a tender bite each time. And always be sure to use a sharp knife as a dull knife can cause the meat to tear and become tough.
My blog post on how to cut flank steak gets into the specifics of cutting against the grain, the best type of knife and cutting board to use, and other expert tips for the perfect cut every time.
More Expert Tips for Grilling Steak
- Marinate the flank steak and turn or stir the beef occasionally to allow even exposure to the marinade.
- the beef occasionally to allow even exposure to the marinade.
- Get the grill surface as dry as possible. Leave it uncovered in the fridge overnight or pat it dry really well with a paper towel before grilling.
- If you’re marinating your steak, allow ¼ to ½ cup of marinade for every pound of beef, and always marinate beef in the refrigerator, never at room temperature.
- Don’t touch it until it’s time to flip and try not to check the internal temperature too early.
- Preheat the grill to high heat to achieve a nice sear and lock in the juices.
- For the best results, always use a meat thermometer to determine when it’s done.
- Let the steak rest for 5-15 minutes to lock in the juices and finish cooking.
Follow these simple grilling guidelines to learn how many minutes to grill steaks, burgers, and kabobs to achieve the perfect temperature.
Can I Make This in the Oven?
Don’t have a grill or want to make this meal in the cozy colder months? No problem. Add the steaks to a cast iron and broil for 4-6 minutes each side. Roast the zucchini on a baking sheet in the oven at 400°F for 12-15 minutes and then broil for 2-3 minutes.
How to Store
Store leftovers in an airtight container in the fridge for 3-4 days. Warm the flank steak and zucchini on the stove.
This post is sponsored by The Ohio Beef Council. Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families.
If you make this balsamic grilled flank steak recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
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Balsamic Flank Steak
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Ingredients
Balsamic Flank Steak
- 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
Zucchini and Whipped Feta (Optional)
- 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
Instructions
- Add the dijon, garlic, onion powder, soy sauce, olive oil, and balsamic vinegar together in a large plastic bag or shallow dish. Season both sides of the steak with salt and pepper then add the steak to the marinade let it marinate for 2 hours or overnight in the refrigerator.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
- 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 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.
- Brush the zucchini with a little olive oil and sprinkle with salt. 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.3 large zucchini, 2-3 Tablespoons olive oil, Kosher salt to taste
- Remove the steak and zucchini to a clean cutting board and let it rest for 10 minutes.
- 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 marinading 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.
- Add the feta and heavy cream to a blender or food processor and blend until smooth.8 ounces feta cheese, 3 Tablespoons heavy cream or milk
- Brush half of the balsamic glaze on top of the steak then cut it thinly against the grain.
- Spoon the feta on the bottom of the plate and top with grilled steak, zucchini, and drizzle with the remaining glaze and enjoy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I saw this recipe for steak and zucchini with feat and I knew I had to make my own version!
