Ingredients

1 ½ pounds flank steak

3 zucchini, sliced into thick lengthwise slices

1 teaspoon cumin seeds

1 teaspoon sesame seeds

1 Tablespoon extra virgin olive oil

¼ cup extra virgin olive oil

¼ cup honey

2 cloves garlic, grated or minced

2 Tablespoons red wine vinegar

2 Tablespoons soy sauce

½ teaspoon black pepper

8 ounces feta cheese

2 Tablespoons olive oil

1 clove garlic

1 Tablespoon freshly squeezed lemon juice

3 Tablespoons heavy cream (plus more if needed)

Salt and pepper, to taste

Instructions

Step 1: In a bowl, whisk together 1 tablespoon olive oil, ¼ cup olive oil, honey, grated garlic, red wine vinegar, soy sauce, and black pepper to make the marinade. Pour it over the flank steak in a casserole dish or large zip-top bag. Marinate for 30 minutes or up to overnight in the refrigerator.

Step 2: Toast the cumin and sesame seeds in a dry small frying pan over medium heat, stirring frequently until fragrant (about one minute). Remove from heat and let cool.

Step 3: Preheat your grill to high heat while you prepare the whipped feta.

Step 4: In a food processor or blender, combine feta cheese, 2 tablespoons olive oil, 1 clove garlic, lemon juice, and 3 tablespoons heavy cream. Blend until smooth and airy. Add more cream if needed to reach desired consistency. Season with salt and pepper to taste.

Step 5: Place the marinated steak and zucchini slices on the hot grill. Cook the steak for 3 to 5 minutes per side for medium rare. Meanwhile, grill the zucchini until tender with charred spots, about 5 to 10 minutes.

Step 6: Remove the steak from the grill and let it rest on a cutting board for 5 minutes before slicing against the grain.

Step 7: Plate the sliced steak alongside grilled zucchini, dollop with whipped feta, and sprinkle toasted cumin and sesame seeds over the top. Serve and enjoy!

Tips & Variations

For extra flavor, marinate the steak overnight to deepen the taste.

Try adding chopped fresh herbs like mint or parsley to the whipped feta for a fresh twist.

If you don’t have a grill, you can cook the steak and zucchini under a broiler or on a grill pan.

Adjust the level of cream in the whipped feta based on how thick or airy you prefer the dip.

Storage

Store any leftover grilled steak and zucchini in an airtight container in the refrigerator for up to 3 days. Keep the whipped feta separate in a covered container for up to 2 days. Reheat the steak and zucchini gently on a grill pan or in the oven to avoid overcooking. Serve the whipped feta chilled or at room temperature.

FAQs

Can I use a different cut of steak for this recipe?

Yes, flank steak is ideal for marinating and grilling, but sirloin or skirt steak also work well with similar cooking times.

What can I substitute for heavy cream in the whipped feta?

You can use Greek yogurt or a bit of milk to achieve a creamy texture if you don’t have heavy cream on hand, though the whipped feta may be slightly less rich.