Description
This Balsamic Caprese Grilled Flank Steak is a flavorful and elegant dish combining tender, marinated flank steak grilled to perfection, topped with fresh cherry tomatoes, melted mozzarella, and aromatic basil. The balsamic marinade adds a tangy depth that pairs beautifully with the classic Caprese ingredients, making it an ideal meal for a quick weeknight dinner or a casual gathering.
Ingredients
Scale
Steak and Marinade
- 1 lb flank steak
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Toppings
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella, sliced
- Fresh basil leaves for garnish
Instructions
- Prepare the Marinade: In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, salt, and black pepper until well combined to create a flavorful marinade.
- Marinate the Steak: Place the flank steak in a resealable bag, pour the marinade over it, seal tightly, and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.
- Preheat the Grill: Heat your grill to medium-high heat, about 400°F, ensuring it is clean and lightly oiled to prevent sticking.
- Grill the Steak: Remove the steak from the marinade, letting the excess drip off, and place it on the grill. Cook for 6-8 minutes per side for medium-rare doneness, adjusting time based on your preferred level.
- Add Caprese Toppings: During the last minute of grilling, top the steak with halved cherry tomatoes and slices of fresh mozzarella. Close the grill lid for a minute to gently melt the cheese.
- Rest and Serve: Remove the steak from the grill and let it rest for 5 minutes to allow juices to redistribute. Slice thinly against the grain and garnish with fresh basil leaves before serving.
Notes
- For best results, marinate the steak overnight to maximize flavor infusion.
- Adjust grilling times based on steak thickness and desired doneness.
- You can substitute mozzarella with burrata for a creamier texture.
- Serve with a side of grilled vegetables or a fresh salad to complete the meal.
- Always slice flank steak against the grain to keep the meat tender.
