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Juicy Balsamic Flank Steak Zucchini Whipped Feta Low Carb Meals

Juicy Balsamic Flank Steak Zucchini Whipped Feta Low Carb Meals

This Juicy Balsamic Flank Steak Zucchini Whipped Feta Low Carb Meals combines tender marinated beef with charred summer squash and a creamy, tangy feta base.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: Mediterranean
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Balsamic Flank Steak
  • 1.5 lb flank steak trimmed
  • 0.25 cup balsamic vinegar high quality
  • 2 tbsp olive oil extra virgin
  • 2 cloves garlic smashed
  • 1 tsp dried oregano crushed
  • 1 tsp kosher salt plus extra
  • 0.5 tsp black pepper freshly cracked
Zucchini
  • 2 medium zucchini sliced rounds
  • 1 tbsp olive oil for searing
Whipped Feta
  • 6 oz feta cheese crumbled
  • 0.33 cup Greek yogurt plain full-fat
  • 1 tbsp lemon juice fresh
  • 1 tbsp parsley fresh garnish

Equipment

  • Cast Iron Skillet Or Griddle
  • Food Processor
  • Mixing bowl
  • Meat Thermometer
  • Chef'S Knife

Method
 

Prepare the Components
  1. In a large bowl or zip-top bag, combine balsamic vinegar, 2 tablespoons olive oil, garlic, oregano, salt, and pepper to create the marinade.
  2. Place the flank steak in the marinade, ensuring it is fully coated, and let sit for at least 30 minutes at room temperature.
  3. While the steak marinates, place the feta cheese, Greek yogurt, and lemon juice in a food processor and blend until completely smooth and airy.
Sear and Serve
  1. Heat a large griddle or cast iron skillet over medium-high heat until slightly smoking.
  2. Remove steak from marinade and sear for 5-7 minutes per side until the internal temperature reaches 135°F for medium-rare.
  3. Transfer the steak to a cutting board and let it rest for at least 10 minutes to lock in the juices.
  4. In the same hot skillet, toss the zucchini rounds with a splash of oil and sear for 2 minutes per side until charred and tender.
  5. Slice the flank steak thinly against the grain and serve over a generous swoop of whipped feta with the charred zucchini on the side.

Notes

Always slice the flank steak against the grain to ensure a tender bite; if you slice with the grain, the meat will be chewy. Leftovers keep well in the fridge for 2 days, but the whipped feta is best served fresh or brought to room temperature before eating.