Grilled Steak and Zucchini with Whipped Feta Recipe

Welcome to a flavor-packed dinner that’ll have you swooning: Grilled Steak and Zucchini with Whipped Feta. Just imagine smoky, perfectly grilled steak and tender zucchini ribbons, all lavished with an irresistibly creamy whipped feta—like a summer feast, but truly effortless and bursting with color. This is the kind of meal you’ll want to make on repeat, whether it’s for a weeknight or your next backyard gathering.

Ingredients You’ll Need

The beauty of Grilled Steak and Zucchini with Whipped Feta is that every ingredient plays an essential role—think vibrant veggies, a simple but bold steak marinade, and that luxuriously smooth feta. Keep it simple and let each note sing!

• Flank Steak (1½ lbs): This cut is fabulous on the grill, soaking up flavor and cooking nice and quick for juicy, tender slices.
• Zucchini (3, sliced lengthwise): Zucchini’s naturally mellow flavor is transformed by grilling, giving you smoky, charred edges and soft centers.
• Cumin Seeds (1 tsp): Toasting brings out their earthy aroma, adding a subtle warmth to the final sprinkle.
• Sesame Seeds (1 tsp): These little guys toast up beautifully, offering a nutty crunch to contrast the creamy feta.
• Extra Virgin Olive Oil (for grilling): Brings luscious richness whether drizzling on veggies or steak.
• Marinade Ingredients (Olive oil, honey, garlic, red wine vinegar, soy sauce, black pepper): The ultimate savory-sweet combo that penetrates the meat for maximum flavor.
• Feta Cheese (8 oz): For the most delicious whipped feta, choose a block of feta in brine for extra creaminess.
• Heavy Cream (3 Tbsp, plus more): Makes the whipped feta silky and spreadable—add more for an extra airy swoosh.
• Lemon Juice (1 Tbsp): The bright burst you want to balance all the richness.
• Garlic and Black Pepper: Savoriness and just a touch of punch, essential for both the marinade and whipped feta.
• Salt and Pepper (to taste): Balances all the flavors perfectly. Always taste and adjust!

Variations

One of the joys of Grilled Steak and Zucchini with Whipped Feta is how easily you can make it your own! Whether you’re swapping veggies or tweaking for dietary needs, there are plenty of ways to mix things up while keeping all those vibrant, crave-able flavors intact.

• Dairy-Free: Skip the whipped feta and serve with chimichurri or mojo sauce for a punchy, herbaceous kick that still pairs gorgeously with steak and veggies.
• Try Different Veggies: Not a fan of zucchini? Grilled peppers, roasted tomatoes, or even eggplant are delicious alternatives that soak up the smoky grill flavor.
• Alternative Cuts: Skirt steak works beautifully if you can’t track down flank steak, offering that same tenderness and grill-friendly attitude.
• Indoor Grilling: Rainy day? An indoor grill pan or cast iron skillet brings the same char—just crank up the heat and go!

How to Make Grilled Steak and Zucchini with Whipped Feta

Step 1: Marinate the Steak

Start by whisking together your marinade—olive oil, honey, garlic, red wine vinegar, soy sauce, and black pepper—until it’s glossy and well blended. Pour this over the flank steak, either in a large zip-top bag or a casserole dish. Get those hands in there and make sure the steak is coated all over. Marinate for at least 30 minutes, or let it sit overnight in the fridge for even more depth of flavor.

Step 2: Toast the Spices

Next, grab a small, dry skillet and toast your cumin and sesame seeds for about a minute, stirring constantly. You’ll know they’re ready when they’re fragrant and just starting to turn golden—don’t walk away, they toast fast! Cool off the seeds while you prep everything else, since these will become the most magical little sprinkle over your finished plates.

Step 3: Preheat Your Grill

Set your grill (or grill pan) to high heat. High heat is essential for getting a beautiful sear on the steak and perfectly charred zucchini. If you’re using an indoor pan, give it a good preheat—don’t rush this step!

Step 4: Make the Whipped Feta

While you wait for the grill, add all the whipped feta ingredients—feta, olive oil, garlic, lemon juice, heavy cream—to a food processor or blender. Blend until lush, smooth, and creamy. If you prefer it even lighter, a splash more cream will do the trick. Taste, and add a pinch of salt and pepper if needed. Set aside for the magic to come.

Step 5: Grill the Steak and Zucchini

Once your grill is hot, brush the zucchini planks with a bit of olive oil and season with salt. Lay the steak and zucchini onto the grates. Sear the steak for 3-5 minutes on each side for medium-rare (or to your preferred doneness). Transfer the steak to a cutting board and let it rest for at least 5 minutes to keep those juices in. Meanwhile, grill the zucchini until nicely charred on both sides and just tender—about 5-10 minutes total.

Step 6: Slice, Plate, and Sprinkle

Slice the steak against the grain into thin strips so it’s extra tender. Spread or swoosh the whipped feta on your serving platter, arrange the grilled zucchini, and pile that glorious steak on top. Finish with a generous shower of the toasted spice blend, and you’re ready for compliments!

How to Serve Grilled Steak and Zucchini with Whipped Feta

Garnishes

For a beautiful finish, a sprinkling of the toasted cumin and sesame seeds is a must—they add a hint of crunch and warmth to every bite. I also love a little fresh dill or parsley, a drizzle of extra virgin olive oil, or even a handful of pomegranate seeds for a pop of color and sweet acidity.

Side Dishes

This dish is perfectly satisfying on its own, but if you want to round out the meal, try a lemony orzo salad, warm pita bread, or some quick-pickled onions for zing. Roasted baby potatoes or an herby couscous would also make lovely accompaniments.

Creative Ways to Present

For entertaining, try serving Grilled Steak and Zucchini with Whipped Feta family-style on a big platter—let everyone scoop some creamy feta and pile on steak and veggies. You can also assemble this into Mediterranean-inspired steak wraps, stack everything on grilled bread, or even layer it atop a grain bowl if you’re meal prepping for the week.

Make Ahead and Storage

Storing Leftovers

Store any leftover steak and zucchini in an airtight container in the fridge for up to 3 days. The whipped feta will also keep well in its own container—just give it a good stir before serving again.

Freezing

While cooked steak and zucchini can technically be frozen, zucchini’s texture can turn a bit mushy when thawed. The whipped feta is best enjoyed fresh, but if you need to, you can freeze it in a pinch (expect a slight texture change). For best flavor, fresh is your friend here.

Reheating

Reheat steak slices gently in a skillet or microwave at low power so they stay tender. Zucchini can be warmed the same way—just avoid overcooking. The whipped feta can be served cold, or let it sit at room temperature for that dreamy, spreadable texture.

FAQs

Final Thoughts

If you’re craving something bright, bold, and satisfying, you simply have to try Grilled Steak and Zucchini with Whipped Feta. It’s the kind of recipe that brings people together—sunny, effortless, and guaranteed to earn rave reviews at your table. I can’t wait for you to taste it!

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