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Balsamic Grilled Flank Steak Caprese

Balsamic Grilled Flank Steak Caprese combines tender, flavorful steak with fresh mozzarella, juicy tomatoes, and fragrant basil. Drizzled with a tangy balsamic glaze, this dish is a perfect fusion of bold flavors and summer vibes.
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Ingredients Equipment Method

Ingredients
  

  • **For the Steak Marinade:**
  • - 2 lbs flank steak
  • - 1/4 cup balsamic vinegar
  • - 3 tbsp olive oil
  • - 2 cloves garlic minced
  • - 1 tbsp honey
  • - 1 tsp Dijon mustard
  • - 1 tsp salt
  • - 1/2 tsp black pepper
  • **For the Caprese Topping:**
  • - 2 cups cherry tomatoes halved
  • - 8 oz fresh mozzarella sliced
  • - 1/4 cup fresh basil leaves
  • - 2 tbsp balsamic glaze store-bought or homemade
  • - Salt and pepper to taste

Equipment

  • - Grill or grill pan
  • - Meat thermometer
  • - Mixing bowl
  • - Basting brush
  • - Cutting board
  • - Sharp knife

Method
 

  1. **Prepare the Marinade:**
  2. In a mixing bowl, whisk together balsamic vinegar, olive oil, garlic, honey, Dijon mustard, salt, and pepper. Place the flank steak in a resealable bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 2 hours or up to overnight.
  3. **Preheat the Grill:**
  4. Preheat your grill or grill pan to medium-high heat. Oil the grates to prevent sticking.
  5. **Grill the Steak:**
  6. Remove the steak from the marinade, letting any excess drip off. Grill for 4-6 minutes per side for medium-rare, or adjust based on your desired doneness. Use a meat thermometer to check: 130°F (54°C) for medium-rare.
  7. **Rest the Steak:**
  8. Transfer the steak to a cutting board and let it rest for 5-10 minutes to retain its juices.
  9. **Prepare the Caprese Topping:**
  10. In a bowl, toss the cherry tomatoes with a pinch of salt and pepper.
  11. **Slice and Assemble:**
  12. Slice the steak thinly against the grain. Arrange the slices on a serving platter, top with fresh mozzarella, cherry tomatoes, and basil leaves.
  13. **Drizzle with Balsamic Glaze:**
  14. Finish the dish with a drizzle of balsamic glaze. Serve immediately.