Balsamic Grilled Flank Steak Caprese
A delightful dish featuring juicy flank steak marinated in balsamic vinegar and paired with fresh mozzarella, cherry tomatoes, and basil, perfect for gatherings or family dinners.
Servings: 6 servings
Calories: 400kcal
Ingredients
Marinade
- 1/4 cup extra virgin olive oil Adds a rich depth of flavor.
- 1 tablespoon Dijon mustard Provides a zesty bite that complements the steak.
- 1/4 teaspoon freshly cracked pepper Enhances the seasoning.
- 1 teaspoon honey Rounds out the flavors with a natural sweetness.
- 1/4 cup balsamic vinegar Infuses the marinade with a delightful tang.
- 1 large clove garlic, minced Imparts aromatic warmth.
- 1/4 teaspoon salt Brings all the flavors together.
Main Ingredients
- 2 pounds flank steak The star of the dish, with a rich, beefy flavor.
- 1 cup fresh mozzarella, diced Creamy texture that contrasts perfectly with the steak.
- 2 cups cherry tomatoes Sweet and juicy, they provide a burst of flavor.
- 2 tablespoons fresh basil, thinly sliced Adds freshness and herbal notes.
Instructions
Preparation
- In a mixing bowl, combine the balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and freshly cracked pepper. Whisk until well blended.
- Coat the flank steak thoroughly with half of the prepared marinade. Cover and refrigerate to marinate for at least one hour or overnight.
Grilling
- Preheat your grill to medium-high temperature.
- Grill the marinated flank steak for about 3-5 minutes on each side to reach your desired doneness. Let the steak rest for 5 minutes after cooking.
- While the steak rests, grill the cherry tomatoes until blistered and slightly charred.
Assembly
- Slice the rested flank steak against the grain. Arrange it on a serving platter, topping it with grilled tomatoes, diced mozzarella, and fresh basil. Drizzle with the remaining marinade.
Notes
For juicier steak, use a meat thermometer aiming for 130-135°F for medium-rare. Serve with fresh arugula and a light fruity mocktail for an elevated meal. Leftovers can be stored in the refrigerator for up to 3 days.