Description
This Balsamic Caprese Grilled Flank Steak recipe combines tender, juicy grilled flank steak with a fresh and vibrant Caprese topping made of cherry tomatoes, mozzarella, and basil, all finished with a sweet balsamic glaze drizzle. Perfect for an elegant yet simple weeknight dinner or a special occasion, this dish offers a delicious balance of savory, tangy, and fresh flavors.
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 the flavorful marinade for the steak.
- Marinate the Steak: Place the flank steak in a resealable bag or shallow dish, pour the marinade over the steak, ensuring it’s evenly coated. Cover and refrigerate for at least 1 hour and up to 4 hours to allow the flavors to penetrate the meat.
- Preheat the Grill: Heat your grill to medium-high heat, approximately 400°F, to prepare for grilling the steak evenly and efficiently.
- Grill the Steak: Remove the steak from the marinade and let any excess drip off. Grill the steak for 5-7 minutes per side depending on your preferred level of doneness. Use a meat thermometer to check: 130°F for medium-rare or 140°F for medium.
- Rest and Slice: After grilling, allow the steak to rest for 5 minutes to retain its juices. Then slice thinly against the grain for maximum tenderness.
- Prepare the Caprese Topping: In a bowl, combine halved cherry tomatoes, fresh mozzarella balls, and chopped basil to make the fresh Caprese salad topping.
- Serve: Arrange the sliced steak on a platter, top with the Caprese mixture, drizzle with balsamic glaze, and serve immediately for a delicious presentation and flavor.
Notes
- Marinating the steak for at least 1 hour is crucial for enhanced flavor and tenderness, but avoid exceeding 4 hours to prevent the meat from becoming mushy.
- Use a sharp knife to slice the steak against the grain to ensure tenderness.
- Adjust balsamic glaze quantity to taste, as some varieties vary in sweetness and intensity.
- If you don’t have a grill, the steak can be cooked on a grill pan or broiled in the oven as an alternative method.
- Allow the steak to rest after grilling to redistribute juices and keep the meat moist.
