Balsamic Grilled Flank Steak Caprese
A delightful dish combining marinated flank steak with fresh mozzarella, basil, and cherry tomatoes for a stunning and flavorful experience.
Servings: 6 servings
Calories: 400kcal
Ingredients
For the Marinade
- 1/4 cup extra virgin olive oil A luscious base that adds richness.
- 1 tablespoon Dijon mustard A hint of sharpness to balance flavors.
- 1/4 teaspoon pepper Brings a subtle kick.
- 1 teaspoon honey Adds a touch of sweetness.
- 1/4 cup balsamic vinegar The essence of this dish, bringing acidity and depth.
- 1 large clove garlic, minced Infuses a robust aroma.
- 1/4 teaspoon salt Enhances all flavors.
Main Ingredients
- 2 pounds flank steak The star of the dish, tender and meaty.
- 1 cup fresh mozzarella, diced Creamy goodness that complements the steak.
- 2 tablespoons fresh basil, thinly sliced Adds a refreshing herbal note.
- 2 cups cherry tomatoes Juicy little bursts of flavor.
Instructions
Preparation
- In a medium bowl, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
- Coat the flank steak generously with half of the marinade. Wrap it tightly in plastic wrap and refrigerate for at least 4 hours or overnight.
Cooking
- Heat your grill to medium-high. Remove the steak from the marinade and discard the leftover marinade. Grill the steak for about 3–5 minutes on each side.
- While the steak is grilling, toss the cherry tomatoes onto the grill or sear them in a hot pan until they blister and slightly char.
Assembly
- Slice the rested steak against the grain into thin strips.
- Arrange the sliced steak on a serving platter, topping it with blistered tomatoes, diced mozzarella, and fresh basil. Drizzle the remaining marinade over the top.
Notes
For optimal flavor, allow the steak to rest after grilling. Avoid flipping the steak too frequently for better grill marks. Prepare the marinade in advance for convenience.