Grilled Steak and Zucchini with Whipped Feta Recipe

If you’re ready to take steak night to a whole new (and irresistibly bright) level, you’re going to love this Grilled Steak and Zucchini with Whipped Feta. Imagine perfectly juicy, caramelized steak, smoky grilled zucchini, and a rich, tangy whipped feta swoosh for scooping – this colorful meal brings together everything you crave in one celebratory dish!

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Ingredients You’ll Need

Let me introduce you to the star ingredients that make Grilled Steak and Zucchini with Whipped Feta so irresistible. Each plays a special role—from juicy steak to the freshest zucchini, creamy feta, and a zippy marinade that ties it all together in vibrant, mouthwatering harmony.

• Flank Steak (1½ lbs): Lean, beefy, and perfect for grilling—plus it soaks up marinade like a dream. Skirt steak works fabulously too!
• Zucchini (3, thick-cut lengthwise): Their mild flavor and tender texture make them the ideal canvas for grill marks and smoky char.
• Cumin Seeds (1 tsp): Their earthy warmth infuses each bite and pairs beautifully with beef and grilled veggies.
• Sesame Seeds (1 tsp): Nutty and toasty, they add subtle crunch and rich aroma for a finishing flourish.
• Extra Virgin Olive Oil (1 tbsp for zucchini + ¼ cup for marinade): A Mediterranean staple that helps everything caramelize and adds floral notes.
• Honey (¼ cup, for marinade): Gives the steak irresistible caramelization and balances the tangy, salty flavors.
• Garlic (2 cloves for marinade + 1 for whipped feta): That punch of savory depth keeps every layer of this dish lively and bold.
• Red Wine Vinegar (2 tbsp): Cuts through the richness with bright acidity in the marinade.
• Soy Sauce (2 tbsp): Adds delicious umami depth and subtle saltiness to elevate the steak.
• Black Pepper (½ tsp): Freshly ground brings a gentle, peppery heat to the mix.
• Feta Cheese (8 oz): The heart of the whipped feta—crumbly, creamy, and brimming with Mediterranean flair.
• Heavy Cream (3 tbsp + more as needed): Lightens the feta until it’s cloud-like and spreadable.
• Lemon Juice (1 tbsp, freshly squeezed): Bright and fresh, it wakes up the whipped feta’s flavor.
• Salt and Pepper: Essential for seasoning every bite just right.

Variations

The beauty of Grilled Steak and Zucchini with Whipped Feta is how easy it is to customize. Whether you’re cooking for picky eaters, trying new veggies, or looking to skip dairy, you’ll find plenty of tasty ways to make this dish your own.

• Swap Your Steak: If you can’t find flank steak, skirt steak makes a tender, flavorful substitute.
• Go Dairy-Free: Use chimichurri or mojo sauce for a zingy, herb-forward alternative to whipped feta.
• No Grill? No Problem: Sear the steak and zucchini on a hot indoor grill pan or cast iron skillet for great results indoors.
• Experiment with Veggies: Not a fan of zucchini? Try grilled bell peppers, roasted tomatoes, or even eggplant for a rainbow of flavors.

How to Make Grilled Steak and Zucchini with Whipped Feta

Step 1: Marinate the Steak

Start by whisking together the olive oil, honey, garlic, red wine vinegar, soy sauce, and black pepper for your marinade. Pop the flank steak in a large zip-top bag or casserole dish, pour the marinade over, and let it soak for at least 30 minutes—or even overnight in the fridge if you’re planning ahead. This ensures the steak is bursting with flavor and beautifully tender when grilled.

Step 2: Toast the Seeds

While your steak is marinating, get your cumin and sesame seeds going in a dry skillet. Toast them over medium heat, stirring constantly, just until they’re fragrant and golden. Set aside to cool. This extra step adds a subtle toasty crunch and a major aroma boost to your Grilled Steak and Zucchini with Whipped Feta.

Step 3: Preheat and Prep the Grill

Fire up your grill to high heat. A hot grill is key for getting that gorgeous sear on your steak and those picture-perfect grill marks on your zucchini. Meanwhile, brush your zucchini slices with a bit of olive oil and sprinkle lightly with salt to help them caramelize.

Step 4: Whip the Feta

While the grill heats, whip up the feta in a blender or food processor with olive oil, garlic, lemon juice, and heavy cream. Blend until totally smooth, fluffy, and dreamy. If it seems a bit too thick, just add an extra splash of cream. Taste and season with salt and pepper as needed—remember, feta is often salty, so start slow.

Step 5: Grill the Steak and Zucchini

Lay the marinated steak and zucchini slices on the hot grill. Grill the steak for 3–5 minutes per side for medium rare (a little longer for more doneness), then rest it on a cutting board for 5 minutes to lock in the juices. Flip the zucchini every couple of minutes until tender and beautifully charred, about 5–10 minutes total.

Step 6: Slice, Plate, and Serve

Slice the steak across the grain for the most tender bite. Spread a generous swoosh of whipped feta across your platter, top with juicy steak slices and hot zucchini, and shower with your toasted cumin and sesame seeds. Grilled Steak and Zucchini with Whipped Feta is now ready to enjoy!

How to Serve Grilled Steak and Zucchini with Whipped Feta

Garnishes

Brighten up your platter with a sprinkling of extra toasted seeds, fresh herbs like dill or parsley, or a few slices of lemon for a little color and pop. A drizzle of good-quality olive oil and a crack of black pepper never hurt, either!

Side Dishes

This Grilled Steak and Zucchini with Whipped Feta is honestly a meal on its own, but it loves a fresh salad—think a simple arugula and tomato salad, or crisp pita chips on the side for scooping up extra feta. Warm grilled bread or roasted potatoes are also fantastic additions if you’re craving a little more comfort.

Creative Ways to Present

For maximum wow factor, spread the whipped feta as a base on a large platter, layer on the sliced steak and zucchini, and let everyone DIY their plate. Or turn it into an elegant appetizer by serving slices of steak and zucchini on crostini, topped with a dollop of whipped feta and seeds—perfect for parties!

Make Ahead and Storage

Storing Leftovers

Keep any leftovers of Grilled Steak and Zucchini with Whipped Feta in airtight containers in the fridge. The whipped feta stays fresh and creamy, while the steak and zucchini reheat beautifully for lunch or next-day munching—just separate for best texture.

Freezing

While the steak can be frozen after grilling (let it cool, then wrap tightly and freeze up to 2 months), the whipped feta is best enjoyed fresh. For best results, freeze only the steak; when ready, defrost overnight and pair with freshly whipped feta and veggies.

Reheating

To reheat steak and zucchini, place them in a hot skillet with a splash of water or olive oil—just until warmed through, to avoid overcooking. The whipped feta is best served cold or room temp, so just give it a quick whip before serving if it’s been chilled.

FAQs

Final Thoughts

I genuinely hope you try Grilled Steak and Zucchini with Whipped Feta for your next gathering or just a special weeknight treat. It’s that kind of dish that makes you excited to gather around the table, full of bold flavors and a touch of Mediterranean sunshine. Don’t wait—let me know how you love to serve yours!

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