Description
A delicious and elegant Balsamic Caprese Grilled Flank Steak recipe featuring tender grilled flank steak topped with fresh cherry tomatoes, mozzarella, basil, and a flavorful balsamic glaze. Perfect for a hearty, fresh summer meal that combines juicy steak with vibrant Caprese flavors.
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 the olive oil, minced garlic, Dijon mustard, salt, and pepper until well combined to make a flavorful marinade for the steak.
- Marinate the Steak: Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is evenly coated on all sides. 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, in preparation for grilling the steak.
- Grill the Steak: Remove the steak from the marinade and let any excess drip off. Place the steak on the preheated grill and cook for 5 to 7 minutes per side, depending on your desired level of doneness. Use a meat thermometer to check temperature: 130°F for medium-rare, 140°F for medium.
- Rest and Slice: Remove the steak from the grill and let it rest for 5 minutes to allow the juices to redistribute. After resting, slice the steak thinly against the grain for maximum tenderness.
- Prepare the Caprese Topping: In a bowl, combine the halved cherry tomatoes, fresh mozzarella balls, and chopped basil. Mix gently to combine.
- Serve: Arrange the sliced flank steak on a serving platter. Top generously with the Caprese mixture and drizzle with balsamic glaze. Serve immediately while the steak is warm.
Notes
- For best results, marinate the steak for at least 1 hour, but no longer than 4 hours to prevent the acidity from breaking down the meat too much.
- Use a meat thermometer to ensure the steak reaches your preferred doneness without overcooking.
- Letting the steak rest after grilling helps retain its juices and tenderness.
- You can substitute balsamic glaze with a simple balsamic reduction if desired.
- This recipe works well with other cuts of steak, but flank steak is preferred for its flavor and texture.
