Hot Honey Marinated Flank Steak, Grilled Zucchini and Whipped Feta Crostini

15 min prep

192 min marinating

12 min cooking

Serves 6

Difficulty 3/5

When July hits, we often regret the spirited enthusiasm we had in early spring when we planted 9 or 10 zucchini plants. If you’re up to your eyeballs in zucchini and trying to figure out ways to use them (FYI to our future selves: one zucchini plant is normally PLENTY for a family of four!) then you’ll want to enjoy this recipe on repeat all July long! If you have any of the whipped feta leftover (which is very unlikely, considering it’s irresistible right off a spoon!) it’s great as a dip for fresh vegetables! Recipe adapted from the original developed by Maddie & Kiki.

1. Combine garlic, hot pepper flakes, honey, lemon juice, oil and black pepper to your taste in a large sealable freezer bag. Pierce steak all over with a fork and add to bag with marinade, massaging to coat. Seal and refrigerate for 8 to 12 hours. 2. Remove meat from the marinade; discard marinade. Pat steak dry with paper towel. Season all over with salt and pepper to your taste. 3. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 8 to 10 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145° F(63°C) for medium-rare doneness at the least. Transfer to a cutting board and let rest for 5 minutes. 4. Meanwhile, thinly slice the zucchini lengthwise using a vegetable peeler or mandoline. Thread zucchini onto flat metal skewers, folding like a ribbon and spray lightly with oil. Season with salt and pepper to taste. Grill on a preheated barbecue over medium-high heat (400°F/200°C) for 2 to 4 minutes, turning once. Transfer to a plate and let cool. (Leave barbecue on.) 5. Whipped Feta: Combine feta, yogurt, lemon zest, lemon juice, oil and garlic in a food processor; process for 2 to 3 minutes until light and smooth. Transfer to a bowl and stir in basil. Set aside. 6. Cut baguette in half lengthwise. Grill for 2 to 4 minutes, turning once, until toasted on both sides. 7. To build the crostini, cut steak across the grain into thin slices. Remove zucchini from skewers. Spread some of the Whipped Feta on the grilled baguette; top with zucchini ribbons and sliced steak. Garnish with a drizzle of honey, basil and hot pepper flakes.

Hot Honey Marinated Flank Steak, Grilled Zucchini and Whipped Feta Crostini

Ingredients

Directions

Cuts Used in This Recipe

Flank Steak