Grilled Flank Steak is the perfect summer meal. Marinated in a soy and honey mix and served with creamy whipped feta and grilled zucchini, every bite of this grilled steak explodes with flavor!
Whisk together the marinade ingredients and pour over the flank steak in a casserole dish or large ziploc bag. Let marinate 30 minutes, or up to overnight.
Toast the cumin and sesame seeds in a small frying pan, stirring frequently, until fragrant (about a minute). Remove from the heat, allow to cool.
Meanwhile, preheat your grill to high heat.
While the grill is heating, make the whipped feta. In a food processor or blender, add all of the ingredients and blend until smooth and airy. If you find the mixture too thick, add a bit more heavy cream. Season with salt and pepper, to taste.
Add the zucchini and steak to the grill and cook the steak for 3-5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes. While the steak is cooking, cook the zucchini until charred in spots and tender (about 5-10 minutes).
Slice the steak against the grain.
Plate the steak with the whipped feta and grilled zucchini and top with sprinkled with the toasted spices. Enjoy!
Notes
If you can’t find flank steak, skirt steak will also work well in this recipe.