Balsamic Caprese Flank Steak (Print Version)
Juicy grilled flank steak topped with tomatoes, mozzarella and basil, drizzled with balsamic glaze for a perfect summer meal.
# Ingredients:
→ Steak and Marinade
01 -
1 lb flank steak
02 -
2 tablespoons olive oil
03 -
2 cloves garlic, minced
04 -
1 teaspoon Dijon mustard
05 -
Salt and pepper, to taste
→ Caprese Topping
06 -
1 cup cherry tomatoes, halved
07 -
1 cup fresh mozzarella balls (bocconcini), halved
08 -
1/4 cup fresh basil leaves, chopped
09 -
1 tablespoon balsamic glaze
# Steps to Follow:
01 -
In a small bowl, whisk together olive oil, minced garlic, Dijon mustard, salt, and pepper.
02 -
Place the flank steak in a resealable bag, pour the marinade over it, seal, and refrigerate for 1-4 hours.
03 -
Heat the grill to medium-high.
04 -
Grill the steak for 5-7 minutes per side depending on your preferred doneness. Use a thermometer to ensure accuracy.
05 -
Allow the steak to rest for 5 minutes, then slice thinly against the grain.
06 -
In a bowl, combine cherry tomatoes, halved mozzarella balls, and chopped basil leaves.
07 -
Arrange the steak slices on a platter, top with the Caprese mixture, and drizzle with balsamic glaze. Serve immediately.
# Additional Notes:
01 -
Marinate longer for a more intense flavor.
02 -
For added smokiness, use a charcoal grill.
03 -
Substitute mozzarella with a dairy-free alternative if necessary.