Description

Tender grilled flank steak paired with charred zucchini and a creamy whipped feta topping make for a delicious and satisfying meal.

Ingredients

For the Steak:

1 1/2 pounds flank steak
1 teaspoon cumin seeds
1 teaspoon sesame seeds
1 Tablespoon extra virgin olive oil

For the Marinade:

1/4 cup extra virgin olive oil
1/4 cup honey
2 cloves garlic, grated or minced
2 Tablespoons red wine vinegar
2 Tablespoons soy sauce
1/2 teaspoon black pepper

For the Whipped Feta:

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

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Instructions

Marinate the Steak: Whisk together the marinade ingredients and pour over the flank steak. Let marinate for at least 30 minutes.
Toast the Seeds: Toast the cumin and sesame seeds in a pan until fragrant. Set aside to cool.
Prepare the Whipped Feta: Blend all the whipped feta ingredients until smooth and adjust consistency with more cream if needed. Season with salt and pepper.
Grill the Steak and Zucchini: Grill the steak for 3-5 minutes per side for medium rare. Grill the zucchini until charred and tender.
Serve: Slice the steak, plate with whipped feta and grilled zucchini, and sprinkle with toasted spices before serving.

Notes

If flank steak is unavailable, skirt steak is a suitable alternative.
For a dairy-free option, consider serving with chimichurri or mojo sauce instead of whipped feta.
An indoor grill pan can be used if an outdoor grill is not available.
Grilled peppers or roasted tomatoes can be used in place of zucchini for variation.

Nutrition

Serving Size: 1 serving
Calories: Approximately 450 calories
Sugar: Approximately 10g
Sodium: Approximately 800mg
Fat: Approximately 25g
Saturated Fat: Approximately 12g
Unsaturated Fat: Approximately 10g
Trans Fat: 0g
Carbohydrates: Approximately 20g
Fiber: Approximately 2g
Protein: Approximately 35g
Cholesterol: Approximately 100mg