Grilled Steak and Zucchini with Whipped Feta Recipe
This recipe features juicy grilled flank steak paired with tender grilled zucchini and topped with a creamy, airy whipped feta. The steak is marinated in a flavorful blend of honey, garlic, soy sauce, and red wine vinegar, then complemented by toasted cumin and sesame seeds for an aromatic finish. It’s a perfect dish for grilling enthusiasts who want a delicious, impressive meal with a Mediterranean twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Scale
Steak and Marinade
- 1 ½ pounds flank steak
- 3 tablespoons extra virgin olive oil (1 tbsp for marinade + 2 tbsp for feta)
- ¼ cup honey
- 2 cloves garlic, grated or minced
- 2 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- ½ teaspoon black pepper
Grilled Vegetables and Seeds
- 3 zucchini, sliced into thick slices lengthwise
- 1 teaspoon cumin seeds
- 1 teaspoon sesame seeds
Whipped Feta
- 8 ounces feta cheese
- 1 clove garlic
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons heavy cream (plus more if needed)
- Salt and pepper, to taste
Instructions
- Prepare the Marinade: Whisk together extra virgin olive oil, honey, minced garlic, red wine vinegar, soy sauce, and black pepper in a bowl. Pour this marinade over the flank steak in a casserole dish or a large Ziploc bag. Let the steak marinate for at least 30 minutes, or up to overnight in the refrigerator to develop flavor.
- Toast the Seeds: Place the cumin and sesame seeds in a small frying pan and toast over medium heat, stirring frequently for about a minute until fragrant. Remove from heat and let cool. This will enhance their flavor and add a pleasant crunch to the dish.
- Preheat the Grill: Heat your grill to high, ensuring it reaches a sufficient temperature for searing the steak and grilling the zucchini evenly.
- Make the Whipped Feta: In a food processor or blender, combine the feta cheese, garlic clove, lemon juice, heavy cream, and 2 tablespoons of olive oil. Blend until the mixture is smooth and airy. If it is too thick, add more heavy cream as needed to reach a creamy consistency. Season with salt and pepper to taste.
- Grill Steak and Zucchini: Place the marinated flank steak on the hot grill and cook for 3 to 5 minutes per side for medium-rare doneness. Meanwhile, grill the zucchini slices until tender and charred in spots, approximately 5 to 10 minutes. Once the steak is cooked, transfer it to a cutting board and let it rest for 5 minutes to retain its juices.
- Slice the Steak: Cut the rested steak against the grain into thin slices. This ensures the meat is tender and easy to chew.
- Assemble and Serve: Plate the sliced steak alongside the grilled zucchini and dollops of whipped feta. Sprinkle the toasted cumin and sesame seeds over the top for added flavor and texture. Serve immediately and enjoy this flavorful grilled meal.
Notes
- Marinating the steak overnight intensifies the flavor but 30 minutes is sufficient if short on time.
- Adjust the amount of honey in the marinade for a sweeter or less sweet profile.
- If you don’t have a grill, you can use a grill pan or broiler for similar results.
- The whipped feta can be made a day ahead and stored in the refrigerator; bring to room temperature before serving.
- Use heavy cream sparingly in whipped feta to maintain a light, airy texture without making it too runny.
Keywords: grilled steak, whipped feta, grilled zucchini, Mediterranean recipe, flank steak marinade, cumin seeds, sesame seeds, summer grilling
