Grilled Balsamic Flank Steak with Zucchini
Grilled balsamic flank steak is a juicy, flavorful meal that feels like restaurant food. I’ve made this many times. The trick is to sear the steak right before grilling. This recipe solves the problem of dry, flavorless steak. Try this family favorite that’s better than takeout. If you love recipes like this, you’ll also enjoy Easy Healthy Beef and Lentil Burgers Recipe and Easy Ground Turkey Shepherd’s Pie Recipe for Dinner.
Why This Grilled Balsamic Flank Steak with Zucchini Is Pure Comfort
- Juicy meat with a balsamic glaze
- Crispy edges and tender center
- Perfect for summer grillouts
- Easy to make but feels special
What You'll Need for Grilled Balsamic Flank Steak with Zucchini
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 (1.5 lb) flank steak
- 1 medium zucchini, sliced
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp fresh dill, chopped
- Balsamic glaze adds depth and sweetness
- Garlic and herbs bring aroma and richness
- Salt and pepper balance the flavors
- Optional: Crushed red pepper flakes for heat
- Optional: Grated parmesan for extra flavor
- Optional: Fresh basil for a bright finish
📝 Ingredient Notes
- Flank steak: Choose a thick cut for even cooking.
- Zucchini: Slice evenly for consistent cooking.
- Balsamic vinegar: Use a high-quality balsamic for best flavor.
🛒 Tools & Equipment I Recommend
- Cast iron grill pan — Ensures even heat and perfect sear → See on Amazon
- Meat thermometer — Guards against overcooking → See on Amazon
How to Make Grilled Balsamic Flank Steak with Zucchini
- Step 1: Preheat grill to high heat. Rub flank steak with olive oil, garlic, salt, and pepper.
- Step 2: Sear steak on grill for 2–3 minutes per side. Remove and let rest for 5 minutes.
- Step 3: Toss zucchini slices with olive oil, salt, and pepper. Grill for 4–5 minutes until tender.
- Step 4: Whisk balsamic vinegar with 1 tbsp olive oil. Brush over steak and zucchini.
- Step 5: Serve steak sliced, zucchini on the side, and top with fresh dill.
Cook's Tips for Perfect Grilled Balsamic Flank Steak with Zucchini
- Searing: Sear the steak over high heat first to lock in juices.
- Common mistake and fix: Overcooking causes dry steak. Use a meat thermometer, aim for 130°F for medium-rare.
- Flavor enhancement: Let the steak rest before slicing to keep it juicy.
- Grilling: Grill zucchini over medium heat to avoid burning.
Storing & Reheating Grilled Balsamic Flank Steak with Zucchini
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Prepare the balsamic glaze ahead and refrigerate.
Freezing Grilled Balsamic Flank Steak with Zucchini
Freeze in a sealed bag for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated 350°F oven for 10–15 minutes. Microwave: Warm in 30-second intervals until heated through.
Recipe Notes
- Chef tip: Rest the steak for 5 minutes before slicing to retain juices.
- Best substitution: Use red wine vinegar if balsamic is unavailable.
- Make-ahead: Sear the steak ahead and finish grilling just before serving.
- Scaling: Double the balsamic glaze for larger portions.
- Troubleshooting: If the steak is too tough, slice it very thin against the grain.
Want to level up this recipe?
Grill thermometer — Helps achieve perfect doneness without guesswork → Check price on Amazon
Grilled Balsamic Flank Steak with Zucchini
Ingredients
Main Ingredients
- 1 (1.5 lb) flank steak
- 1 medium zucchini, sliced
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp fresh dill, chopped
Seasonings
- Balsamic glaze adds depth and sweetness
- Garlic and herbs bring aroma and richness
- Salt and pepper balance the flavors
Optional Toppings
- Crushed red pepper flakes for heat
- Grated parmesan for extra flavor
- Fresh basil for a bright finish
Instructions
- Step 1: Preheat grill to high heat. Rub flank steak with olive oil, garlic, salt, and pepper.
- Step 2: Sear steak on grill for 2–3 minutes per side. Remove and let rest for 5 minutes.
- Step 3: Toss zucchini slices with olive oil, salt, and pepper. Grill for 4–5 minutes until tender.
- Step 4: Whisk balsamic vinegar with 1 tbsp olive oil. Brush over steak and zucchini.
- Step 5: Serve steak sliced, zucchini on the side, and top with fresh dill.
Notes
- Chef tip: Rest the steak for 5 minutes before slicing to retain juices.
- Best substitution: Use red wine vinegar if balsamic is unavailable.
- Make-ahead: Sear the steak ahead and finish grilling just before serving.
- Scaling: Double the balsamic glaze for larger portions.
- Troubleshooting: If the steak is too tough, slice it very thin against the grain.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed bag for up to 2 months.
- Oven reheat: Reheat in a preheated 350°F oven for 10–15 minutes.
- Microwave reheat: Warm in 30-second intervals until heated through.
- Make ahead: Prepare the balsamic glaze ahead and refrigerate.
Nutrition Per Serving
- Calories: 320
- Protein: 25g
- Fat: 15g
- Carbs: 3g
- Fiber: 1g
- Sugar: 2g
- Sodium: 800mg
- Cholesterol: 80mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Grilled Balsamic Flank Steak with Zucchini FAQs
Yes, sear the steak and store it in an airtight container. Reheat before serving.
Overcooking is the main issue. Use a meat thermometer and aim for 130°F for medium-rare.
Yes, use a cast iron skillet over high heat. Sear each side for 2–3 minutes.
Red wine vinegar or apple cider vinegar can work as substitutes.
Yes, it’s perfect for summer grilling and pairs well with fresh vegetables.
A Warm Final Note
I can’t wait for you to try Grilled Balsamic Flank Steak with Zucchini and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
