Description
This Grilled Balsamic Flank Steak Caprese is a vibrant and delicious dish combining perfectly grilled, tender flank steak marinated in a tangy balsamic mixture with fresh mozzarella, cherry tomatoes, and basil. Finished with a drizzle of balsamic glaze, this recipe offers a perfect balance of smoky, savory, and fresh flavors, ideal for a quick and impressive meal.
Ingredients
Scale
Marinade
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Steak and Grilling
- 1 1/2 lbs flank steak
- 1 tablespoon olive oil (for grilling)
Caprese Toppings
- 1 cup fresh mozzarella, sliced
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup fresh basil leaves, torn or chopped
- 2 tablespoons balsamic glaze (for drizzling)
Instructions
- Prepare the marinade: In a bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, dried oregano, salt, and pepper until well combined.
- Marinate the steak: Place flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 30 minutes, up to 2 hours, to develop flavor.
- Preheat grill: Heat your grill or grill pan over medium-high heat. Lightly brush the grill grates or pan with olive oil to prevent sticking.
- Grill the steak: Remove steak from marinade and grill for 4-6 minutes per side, or until it reaches desired doneness (130°F for medium-rare or 140°F for medium).
- Rest the steak: Take the steak off the grill and let it rest for 5 minutes to allow juices to redistribute, then slice against the grain.
- Prepare Caprese toppings: Arrange sliced fresh mozzarella, halved cherry tomatoes, and torn basil leaves on a serving platter.
- Assemble the dish: Lay the sliced flank steak over the Caprese toppings.
- Finish and serve: Drizzle the dish with balsamic glaze and serve immediately for best flavor and presentation.
Notes
- Marinating the steak longer (up to 2 hours) intensifies flavor but avoid exceeding 4 hours to prevent meat texture from becoming mushy.
- For best results, slice the flank steak thinly against the grain to ensure tenderness.
- If balsamic glaze is unavailable, you may reduce balsamic vinegar and honey on low heat until thickened to create a homemade glaze.
- This dish pairs well with crusty bread, a green salad, or grilled vegetables.
- Ensure the grill or grill pan is properly preheated to achieve a good sear and avoid sticking.
