Ingredients
Scale
- 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 for zucchini
- 8 ounces feta cheese (in brine)
- 3 Tablespoons heavy cream or milk
Instructions
- Marinate the steak by combining Dijon mustard, minced garlic, onion powder, soy sauce, olive oil, and balsamic vinegar. Season the steak with salt and pepper before adding it to the marinade. Let it sit for at least 2 hours or overnight.
- Preheat your grill to high heat (450°F). Oil the grates to prevent sticking.
- Grill the flank steak for about 3-5 minutes on each side until medium-rare (135°F), adding seasoned zucchini slices to the grill during the last few minutes.
- Allow the steak to rest for 10 minutes before slicing against the grain.
- To make a balsamic glaze, boil reserved marinade until thickened. Whip feta cheese with heavy cream until smooth.
- Serve sliced steak drizzled with glaze alongside grilled zucchini and whipped feta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 portion (200g)
- Calories: 370
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg