Balsamic Flank Steak Whipped Feta (Printable)

Juicy balsamic flank steak with smoky grilled zucchini and creamy whipped feta for a perfect summer dinner.

# What You'll Need:

→ Steak Marinade

01 - 1 ½ lbs flank steak
02 - ¼ cup balsamic vinegar
03 - 2 tbsp olive oil
04 - 2 garlic cloves, minced
05 - 1 tbsp fresh rosemary, chopped
06 - 1 tsp Dijon mustard
07 - 1 tsp kosher salt
08 - ½ tsp black pepper

→ Grilled Zucchini

09 - 3 medium zucchini, sliced lengthwise into ½-inch planks
10 - 2 tbsp olive oil
11 - ½ tsp kosher salt
12 - ¼ tsp black pepper

→ Whipped Feta

13 - 6 oz feta cheese, crumbled
14 - ¼ cup Greek yogurt
15 - 1 tbsp olive oil
16 - 1 tsp lemon juice
17 - Freshly ground black pepper, to taste

→ To Serve

18 - 2 tbsp fresh mint or parsley, chopped
19 - Extra balsamic glaze

# Directions:

01 - Whisk together balsamic vinegar, olive oil, garlic, rosemary, Dijon mustard, salt, and pepper in a shallow dish or zip-top bag. Add flank steak, turning to coat thoroughly.
02 - Refrigerate the steak for at least 1 hour, up to 8 hours for optimal flavor penetration.
03 - Heat grill or grill pan to medium-high temperature.
04 - Brush zucchini planks with olive oil and season evenly with salt and pepper.
05 - Remove steak from marinade, allowing excess to drip off. Grill for 4–5 minutes per side for medium-rare doneness, adjusting time for preferred doneness.
06 - Transfer steak to a cutting board, tent loosely with foil, and let rest for 10 minutes to allow juices to redistribute.
07 - Grill seasoned zucchini for 2–3 minutes per side until tender and marked with char lines.
08 - Combine feta cheese, Greek yogurt, olive oil, lemon juice, and black pepper in a food processor. Blend until completely smooth and creamy.
09 - Slice steak thinly against the grain. Spread whipped feta on a serving platter, arrange grilled zucchini and steak slices on top. Garnish with fresh herbs and balsamic glaze.

# Expert Advice:

01 -
  • The marinade transforms an affordable cut of meat into something restaurant-worthy
  • Everything cooks on the grill so cleanup is practically nonexistent
  • That whipped feta becomes the kind of thing guests will beg you to make again
02 -
  • Letting the steak rest prevents all those delicious juices from running out onto your cutting board
  • Slicing against the grain is what makes flank steak tender instead of chewy and tough
  • The whipped feta can be made up to 2 days ahead and actually gets better after chilling
03 -
  • Bring the steak to room temperature for 30 minutes before grilling for more even cooking
  • If your feta mixture seems too thick, add water one teaspoon at a time until it reaches desired consistency

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