Description
This Balsamic Caprese Grilled Flank Steak recipe combines perfectly grilled flank steak with a fresh Caprese topping of cherry tomatoes, mozzarella, and basil, finished with a drizzle of tangy balsamic glaze for a delicious, summery meal.
Ingredients
Scale
Steak and Marinade
- 1 lb flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Caprese Topping
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon balsamic glaze (for drizzling)
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, minced garlic, Dijon mustard, salt, and pepper to create a flavorful marinade.
- Marinate the Steak: Place the flank steak in a resealable bag or shallow dish and pour the marinade over it, making sure the steak is evenly coated. Cover and refrigerate for at least 1 hour and up to 4 hours to infuse the flavors.
- Preheat the Grill: Heat the grill to medium-high heat, approximately 400°F, to ensure a good sear on the steak.
- Grill the Steak: Remove the steak from the marinade allowing excess to drip off. Grill the steak for 5 to 7 minutes per side, depending on your desired doneness. Use a meat thermometer to check: 130°F for medium-rare or 140°F for medium.
- Rest and Slice: Let the steak rest for 5 minutes after grilling to allow juices to redistribute. Then, slice thinly against the grain for maximum tenderness.
- Prepare the Caprese Topping: In a bowl, combine the halved cherry tomatoes, mozzarella balls, and chopped basil to make a fresh topping.
- Serve: Arrange the sliced steak on a serving platter, top with the Caprese mixture, and drizzle with balsamic glaze. Serve immediately to enjoy the full flavors.
Notes
- Marinating the steak for longer (up to 4 hours) enhances flavor and tenderness.
- Resting the steak before slicing is essential to keep it juicy.
- Slicing against the grain ensures the steak is tender and easy to eat.
- You can substitute balsamic glaze by reducing balsamic vinegar with a bit of sugar until thickened.
- This recipe is perfect for summertime grilling but can also be done on a stovetop grill pan if a grill is unavailable.
