Jump to Recipe Print RecipeThe sizzling sound of steak hitting the grill is one of my absolute favorite summer symphonies. This season, let’s elevate those long, sunny evenings with a recipe that pairs juicy, tender grilled steak and vibrant zucchini—the perfect centerpiece for any backyard gathering. My Easy Grilled Flank Steak and Zucchini with Whipped Feta showcases a beautifully marinated flank steak, kissed by smoky grill marks, and complemented by the light crunch of zucchini, all topped off with creamy whipped feta. Aside from being incredibly simple to prepare, this dish comes together quickly, making it a fantastic choice for spontaneous summer get-togethers. Plus, the combination of flavors is utterly delightful, ensuring everyone at the table will be reaching for seconds. Ready to fire up the grill and impress your guests? Let’s get cooking! Why is this dish a summer favorite? Sizzling flavors: The marinated flank steak brings a burst of flavor that perfectly captures the essence of summer grilling. Quick and easy: With just a few ingredients and minimal prep time, this dish is hassle-free and ideal for busy weeknights or last-minute gatherings. Versatile options: Feel free to swap zucchini for other seasonal veggies like grilled peppers or roasted tomatoes, keeping the meal fresh and exciting all summer long! Crowd-pleaser: The combination of juicy steak, tender zucchini, and creamy whipped feta will have everyone raving and coming back for seconds. Serve it alongside a refreshing salad, or pair it with a glass of chilled wine for the ultimate summer feast! Grilled Steak and Zucchini Ingredients For the Steak Marinade Flank Steak – The star protein that delivers rich flavor; replace with skirt steak if needed. Extra Virgin Olive Oil – Provides moisture and helps enhance flavors; don’t skimp on quality for best results. Honey – Adds a touch of sweetness to balance the marinade; feel free to substitute with maple syrup if preferred. Red Wine Vinegar – Acts as a tenderizer while contributing tanginess; substitute with apple cider vinegar if unavailable. Soy Sauce – Delivers a savory umami punch; choose low-sodium for a healthier option. Garlic – Infuses the marinade with aromatic goodness; fresh cloves are best for maximum flavor. Black Pepper – Offers a hint of heat; adjust to taste for spice preference. For Grilled Zucchini Zucchini – Provides a light, nutritious crunch; you can also use summer squash for variety. For Whipped Feta Feta Cheese – Creamy and tangy, it forms the base of the whipped feta; choose full-fat for denser texture. Heavy Cream – Adds smoothness to the whipped feta; you can replace with Greek yogurt for a lighter version. Lemon Juice – Brightens the flavor of the whipped feta; fresh juice is best for optimal zing. Optional Garnishes Cumin Seeds – Sprinkle for added warmth and depth; toast them for enhanced flavor. Sesame Seeds – Adds a delightful nutty crunch; sprinkle just before serving for texture. Step‑by‑Step Instructions for Grilled Steak and Zucchini Step 1: Marinate Flank Steak In a bowl, whisk together ¼ cup of extra virgin olive oil, 2 tablespoons of honey, minced garlic, ¼ cup of red wine vinegar, ¼ cup of soy sauce, and freshly cracked black pepper. Pour this aromatic marinade over 1½ pounds of flank steak, ensuring it’s well-coated. Cover or seal in a bag, allowing it to marinate in the refrigerator for at least 30 minutes or up to 24 hours for maximum flavor. Step 2: Prepare Whipped Feta While the steak marinates, make the creamy whipped feta. In a food processor, combine 8 ounces of feta cheese, 2 tablespoons of olive oil, minced garlic, the juice of half a lemon, and ¼ cup of heavy cream. Blend until the mixture is smooth and creamy, adjusting the texture with more cream if desired. Taste and season with additional salt or pepper as needed. Step 3: Preheat the Grill Prepare your grill for high heat cooking, aiming for around 450°F to 500°F. If using a charcoal grill, ensure the coals are hot and covered with white ash. For gas grills, turn on the burners to reach the desired temperature. Preheating is crucial for achieving those beautiful grill marks on the flank steak and zucchini. Step 4: Grill Flank Steak and Zucchini Once the grill is hot, remove the flank steak from the marinade, shaking off excess. Place the steak on the grill for about 3-5 minutes per side, cooking until it reaches medium-rare doneness (an internal temperature of 135°F). Simultaneously, slice 2 medium zucchinis into ½-inch thick pieces and grill them alongside the steak for approximately 5-10 minutes, turning occasionally until they are tender and have nice char marks. Step 5: Slice & Serve After grilling, let the flank steak rest for 5 minutes to keep it juicy. Slice it against the grain into thin strips and serve it on a platter alongside the grilled zucchini. Add generous dollops of creamy whipped feta on top, and for an extra touch, sprinkle with cumin and sesame seeds. Your Grilled Steak and Zucchini with Whipped Feta is now ready to impress! Expert Tips for Grilled Steak and Zucchini Marinate Longer: Allowing the flank steak to marinate for up to 24 hours will deepen its flavor, giving you a more savory grilled steak. Cut Against the Grain: Always slice the grilled steak against the grain to enhance tenderness and make each bite more enjoyable. Monitor Grill Temperature: A hot grill (around 450°F to 500°F) ensures perfect char marks and a juicy inside; use a thermometer for best results. Char the Zucchini: Grill zucchini until tender and charred for the best flavor; don’t rush this step, as it enhances the dish’s overall taste. Use Fresh Ingredients: Opt for fresh garlic and lemon juice in the whipped feta for brighter and more vibrant flavors that elevate the dish. How to Store and Freeze Grilled Steak and Zucchini Fridge: Store leftovers in an airtight container for up to 3 days. Ensure the grilled steak is cooled completely before sealing to maintain its tenderness. Freezer: For longer storage, freeze the marinated grilled steak (without zucchini or whipped feta) in a freezer-safe bag for up to 3 months. Thaw in the fridge before grilling again. Reheating: Gently reheat the grilled steak and zucchini in a skillet over medium heat, adding a splash of water to keep them moist. Serve with freshly whipped feta for an enjoyable taste. Serving Suggestions: Recombine grilled steak and zucchini after thawing for even more delicious summer meals! Grilled Steak and Zucchini Variations Feel free to personalize your dish with these delightful twists that will tantalize your taste buds! Dairy-Free Substitute: Swap the whipped feta for a zesty chimichurri sauce for a fresh, herbaceous flavor. It’s a vibrant way to enjoy that creamy texture without dairy. Veggie Swap: Replace zucchini with colorful bell peppers or asparagus for a different crunch and a pop of color on your plate. Both options bring their own unique flavors. Herb-Infused Marinade: Elevate the marinade by adding fresh herbs like rosemary or thyme for an aromatic lift that perfectly complements the steak’s richness. A simple swap can bring a delightful freshness! Spicy Kick: Mix in a dash of cayenne pepper or red pepper flakes to the marinade for a bit of heat. This will enhance your dish’s flavor profile and ignite your taste buds. Smoky Flavor: Incorporate smoked paprika into the marinade for an extra layer of depth that replicates a barbecue flavor without the need for a grill! It gives that “smoky summer night” feel. Grainy Texture: For a slightly nutty flavor, consider adding toasted sesame seeds on top of the whipped feta. This adds not only crunch but also an extra layer of richness. Appetizing Accompaniments: Serve the dish with a fresh cucumber and tomato salad dressed in lemon and olive oil. It adds brightness that balances the richness of the steak and feta. Meal Prep Option: For an easy weeknight meal, grill extra steak and zucchini, storing them in the fridge. You can pair them with your favorite grains, like quinoa or rice, for a quick reheat and satisfying dinner. Why stop with just the grilled steak and zucchini when you can experience a whole world of flavors? If you’re looking for other thoughtful recipes to serve alongside, consider my Korean BBQ Steak or a zesty Grilled Shrimp Bowl. Enjoy your cooking adventure! What to Serve with Easy Grilled Flank Steak and Zucchini Elevate your summer dining experience with delightful pairings that perfectly complement the smoky, savory richness of this dish. Creamy Mashed Potatoes: The buttery richness of mashed potatoes provides a comforting contrast to the juicy steak and crisp zucchini. Crispy Garlic Bread: A golden-brown, garlicky loaf is perfect for soaking up the whipped feta, adding a delightful crunch to your meal. Quinoa Salad: Light and refreshing, a quinoa salad with cucumbers and cherry tomatoes introduces vibrant, fresh flavors to balance the dish. Grilled Corn on the Cob: The sweetness of charred corn pairs beautifully, enhancing those summer vibes while adding a sweet crunch. Refreshing Cucumber Salad: Sturdy cucumbers tossed with lime juice and mint bring a bright tang, cleansing the palate with each bite. Chilled White Wine: A crisp Sauvignon Blanc echoes the freshness of zucchini, making each sip as refreshing as the dish itself. Lemon Sorbet: For dessert, a zesty lemon sorbet offers a palate-cleansing finish, leaving you feeling light and satisfied after your meal. Roasted Veggie Medley: Adding a colorful mix of roasted seasonal vegetables enhances texture and flavor, enhancing the grilled experience. Make Ahead Options These Easy Grilled Flank Steak and Zucchini with Whipped Feta are perfect for busy home cooks looking to save time! You can marinate the flank steak up to 24 hours in advance, allowing the flavors to tenderize beautifully. Additionally, the whipped feta can be prepared ahead and stored in the refrigerator for up to 3 days; just give it a stir before serving to maintain its creamy texture. When ready to cook, simply grill your steak and zucchini as directed. This way, you can enjoy a delicious meal with minimal effort, making your busy weeknights a little easier and just as flavorful! Grilled Steak and Zucchini with Whipped Feta Recipe FAQs What is the best way to select ripe zucchini for grilling? Absolutely! Look for zucchini that is firm, shiny, and has a vibrant color. Avoid any that have dark spots all over or feel soft to the touch, as they may be overripe or going bad. Medium-sized zucchinis tend to have the best flavor and texture. How should I store leftover grilled steak and zucchini? To keep your leftovers fresh, store them in an airtight container in the fridge for up to 3 days. Make sure the grilled steak has cooled completely before sealing it. To maintain the best flavor and tenderness, reheat gently on the stove or in the microwave with a splash of water. Can grilled steak and zucchini be frozen? Yes! For freezing, I recommend storing the marinated grilled steak (without zucchini or whipped feta) in a freezer-safe bag for up to 3 months. To do this, make sure to remove as much air as possible when sealing the bag. Thaw in the refrigerator overnight before grilling again. You can always add the zucchini and whipped feta fresh for a delightful meal! What should I do if my steak is tough after grilling? If your steak turns out tough, it may not have been marinated long enough or could be sliced against the grain. Make sure to marinate for at least 30 minutes, ideally up to 24 hours, to ensure a tender outcome. When serving, always slice against the grain, which helps break down the muscle fibers for a more enjoyable bite. Is this recipe suitable for those with lactose intolerance? Definitely! If you or a guest are lactose intolerant, I recommend swapping out the whipped feta for a delicious dairy-free alternative like chimichurri or mojo sauce. They’ll add vibrant flavors without any dairy content, and everyone will enjoy a crowd-pleasing dish during your summer gatherings! Grilled Steak and Zucchini with Creamy Whipped Feta Delight Enjoy the flavors of summer with Grilled Steak and Zucchini, perfectly grilled and served with creamy whipped feta. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 15 minutes minsResting Time 5 minutes minsTotal Time 50 minutes mins Servings: 4 servingsCourse: BeefCuisine: AmericanCalories: 580 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Steak Marinade1.5 pounds Flank Steak or skirt steak0.25 cup Extra Virgin Olive Oil high quality2 tablespoons Honey or maple syrup0.25 cup Red Wine Vinegar or apple cider vinegar0.25 cup Soy Sauce low-sodium preferred3 cloves Garlic minced1 teaspoon Black Pepper adjust to tasteFor Grilled Zucchini2 medium Zucchini sliced into ½-inch thick piecesFor Whipped Feta8 ounces Feta Cheese full-fat2 tablespoons Heavy Cream or Greek yogurt0.5 tablespoon Lemon Juice fresh is bestOptional Garnishes1 teaspoon Cumin Seeds toast for enhanced flavor1 tablespoon Sesame Seeds sprinkle just before serving Equipment GrillFood processorMixing bowl Method Step-by-Step InstructionsIn a bowl, whisk together the olive oil, honey, minced garlic, red wine vinegar, soy sauce, and black pepper. Pour over the flank steak and marinate.In a food processor, blend feta cheese, heavy cream, and lemon juice until smooth and creamy. Adjust texture with more cream if needed.Preheat the grill to between 450°F and 500°F for high heat cooking.Remove steak from marinade and grill for 3-5 minutes per side until medium-rare. Grill zucchini alongside for 5-10 minutes until tender.Let the steak rest for 5 minutes, then slice against the grain and serve with grilled zucchini and whipped feta. Top with optional garnishes. Nutrition Serving: 1servingCalories: 580kcalCarbohydrates: 15gProtein: 42gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 110mgSodium: 980mgPotassium: 780mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 20mgCalcium: 200mgIron: 3.5mg NotesMarinate the steak up to 24 hours for deeper flavor. Slice against the grain for tenderness. Monitor grill temperature for best results. Tried this recipe?Let us know how it was!
