Balsamic Grilled Flank Steak Caprese
A vibrant and flavorful dish featuring grilled flank steak, fresh mozzarella, cherry tomatoes, and basil drizzled with a balsamic marinade.
Servings: 6 servings
Calories: 450kcal
Ingredients
For the Marinade
- 1/4 cup extra virgin olive oil rich and fragrant, it forms the base of our marinade
- 1 tablespoon Dijon mustard adds a kick of flavor
- 1/4 teaspoon pepper for seasoning
- 1 teaspoon honey a touch of sweetness to balance the acidity
- 1/4 cup balsamic vinegar the star element, giving depth to flavors
- 1 large garlic clove, minced adds warmth
- 1/4 teaspoon salt essential seasoning
Main Ingredients
- 2 pounds flank steak tender and flavorful, perfect for grilling
- 1 cup fresh mozzarella, diced creamy and delicious
- 2 tablespoons fresh basil, thinly sliced aromatic freshness
- 2 cups cherry tomatoes sweet bursts of flavor that add a pop of color
Instructions
Preparation
- In a medium bowl, whisk together balsamic vinegar, extra virgin olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
- Coat the flank steak in half of the prepared marinade, ensuring it’s well covered. Place the steak in the refrigerator and let it marinate overnight.
Grilling
- Preheat your grill to medium-high heat.
- Remove the steak from the marinade and grill for 3-5 minutes on each side, depending on your preferred level of doneness. Let the steak rest for 5 minutes before slicing.
- While the steaks are resting, toss the cherry tomatoes directly onto the grill or in a searing pan and grill until blistered and slightly charred.
Assembly
- Slice the flank steak against the grain into thin strips.
- On a serving platter, arrange the steak slices, top with the charred tomatoes, diced mozzarella, and fresh basil.
- Drizzle with the remaining marinade.
Notes
For added flavor, consider adding crushed red pepper flakes to the marinade or sprinkling flaky sea salt over the assembled dish. You can also include roasted bell peppers or grilled zucchini.