Grilled Flank Steak with Feta Salsa is a dish that Charles has made for our family since we met (mostly my dad… he knew how to win him over from the start) – and has coveted the recipe until now! I created a Portobello Mushroom version here to provide a vegetarian rendition that I absolutely love!
We recently threw a birthday party for our super awesome friend Aaron and I knew I wanted to make something that was easy to make ahead but still impressive. We marinated the mushrooms and steaks in the afternoon and put them on the BBQ just as guests arrived. The entire meal was prepped in advance which meant that we could simply chill out and enjoy our company.
We served the meal with this Creamy Dill Potato Salad [1] and Grilled Vegetable Skewers [2] – you could also simply serve baked potatoes with a salad like this Blueberry Spinach Salad [3] for a different vibe. And for dessert… might I suggest Rum Soaked Grilled Pineapple [4], No-Bake Tequila Lime Cheesecake Bites [5] or this easy Raspberry Blender Frozen Yogurt. [6]
A few tips from Charles when it comes to your flank steak (if that is the option you are choosing), you want to first ensure you give it time to rest once cooked so that it can retain the moisture. You then want to cut it against the grain at around a 22 degree angle. This cut through the tough fibres and helps tenderize the steak.
You can alternately use the feta salsa on another cut of steak or of course could use it on chicken or fish (you wouldn’t marinate the chicken or fish). We don’t eat much meat but try to get it from Tru Local [7] whenever we do (use code FRAICHE20 for 20% off your first large box)!
xo
Tori
Grilled Flank Steak with Feta Salsa
This Flank Steak is super impressive and helps cut back on portions by slicing it thin and serving it alongside plenty of veggies!
Ingredients
Flank Steak
- 3 lbs flank steak
- 1 cup reduced sodium soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, crushed
- 2 cups water
Feta Salsa
- 2 cups feta cheese, crumbled
- 1 1/2 cups loosely packed finely chopped flat leaf parsley
- 1/2 cup finely diced red onion
- 2 cloves garlic, crushed
- 2 tablespoons extra virgin olive oil
- pepper to taste
Instructions
Flank Steak
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Place the steak(s) In a shallow baking pan or dish that will fit the steak OR in a large ziplock bag. Mix the soy sauce, brown sugar, garlic and water together in a bowl and add to the flank steak. Cover the dish, refrigerate and marinate for at least 2 hours or overnight, turning once if needed (you will need to do this if it's in a pan).
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Remove the flank steak from the marinade and place on hot BBQ for 5 minutes on each side or until cooked to your preference.
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Remove the steak from the barbecue, cover with aluminum foil and allow to rest for 5 minutes before slicing, using a sharp chef's knife, on a diagonal (around a 22 degree angle) into thin pieces. Serve immediately with the feta salsa.
Feta Salsa
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Combine all of the ingredients in a medium bowl and stir until well combined. Refrigerate until ready to use. You can make this ahead and store it in the fridge for up to 3 days.
Grilled Portobello Mushrooms with Feta Salsa
It's always great to have an option for guests who don't eat meat or prefer not to! These portobello mushroom steaks take no extra time and are sure to please.
Ingredients
Portobello Mushrooms
- 12 portobello mushrooms (stems removed)
- 1 cup reduced sodium soy sauce
- 2 cups water
- 1 tablespoon brown sugar
- 4 cloves garlic (crushed)
Feta Salsa
- 2 cups crumbled feta cheese (or sub vegan feta)
- 1 1/2 cups finely chopped flat leaf parsley (loosely packed)
- 1/2 cup finely diced red onion
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, crushed
- pepper to taste
Instructions
Portobello Mushrooms
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In a large resealable plastic bag (you may need two) or shallow pan, add the mushrooms (in a single layer for the pan). Combine the soy sauce, water, brown sugar and garlic in a bowl, whisk together and add it to the mushrooms. Allow to marinate for around 30 minutes (don't leave them any longer than an hour or they will become too salty). Make the feta salsa (below) while the mushrooms marinate.
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Preheat the grill. Remove the mushrooms from the marinade and place on a hot grill. Cook 3-5 minutes on each side or until there are grill marks on the mushrooms and they are slightly softened.
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Serve two mushrooms per person with a spoon full or two of feta salsa.
Feta Salsa
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Combine all of the salsa ingredients together in a medium bowl, stir to combine and refrigerate until ready to serve.