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 enhanced with a drizzle of balsamic glaze. Perfect for a flavorful and elegant dinner that comes together with a simple marinade and quick grill time.
Ingredients
Scale
For the Steak and Marinade
- 1 lb flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
For the 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 until fully combined to create a flavorful marinade.
- Marinate the Steak: Place the flank steak in a resealable bag or shallow dish and pour the marinade over it, ensuring the steak is evenly coated. Cover and refrigerate for at least 1 hour and up to 4 hours to allow the flavors to penetrate.
- Preheat the Grill: Heat your grill to medium-high, approximately 400°F, preparing it for optimal cooking of the meat.
- Grill the Steak: Remove the steak from the marinade, letting any excess drip off. Grill the steak for 5-7 minutes on each side, adjusting time based on preferred doneness. Utilize a meat thermometer to check internal temperature: 130°F for medium-rare or 140°F for medium.
- Rest and Slice: Once grilled to perfection, let the steak rest for 5 minutes to retain its juices. Slice the steak thinly against the grain to maximize tenderness.
- Prepare the Caprese Topping: In a bowl, combine the halved cherry tomatoes, halved mozzarella balls, and chopped fresh basil, mixing gently to combine the fresh flavors.
- Serve: Arrange the sliced flank steak on a serving platter, top with the Caprese mixture, then drizzle with balsamic glaze before serving immediately for a delicious presentation and taste.
Notes
- For best results, marinate the steak for at least 1 hour but no more than 4 hours to avoid breaking down the meat’s texture too much.
- Using a meat thermometer ensures perfect doneness without overcooking.
- If you don’t have fresh mozzarella balls, you can substitute with diced fresh mozzarella cheese.
- Balsamic glaze adds sweetness and acidity; if unavailable, use a reduced balsamic vinegar.
- Letting the steak rest before slicing allows the juices to redistribute for a juicier bite.
