Description
Grilled Flank Steak with Balsamic Caprese Twist is a fresh, flavor-packed summer dinner. Tender steak marinated in balsamic, topped with blistered tomatoes, creamy mozzarella, and fresh basil—finished with a bold balsamic drizzle.
Ingredients
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 large clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 pounds flank steak
• 2 cups cherry or grape tomatoes
• 1 cup buffalo or fresh mozzarella, diced
• 2 tablespoons fresh basil, thinly sliced
Instructions
1. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper.
2. Place the flank steak in a shallow dish and pour in half of the marinade. Cover and marinate in the fridge overnight.
3. Remove steak from marinade and let excess drip off. Grill over medium-high heat for 3–5 minutes per side depending on doneness preference.
4. Let the steak rest for 5 minutes, then slice thinly against the grain.
5. Meanwhile, grill the cherry tomatoes in a basket or blister in a hot skillet until skins begin to char and burst—about 3–5 minutes.
6. Arrange the steak slices on a serving platter. Top with blistered tomatoes, diced mozzarella, and fresh basil.
7. Drizzle with remaining balsamic dressing and serve immediately.
Notes
– For best results, marinate the steak overnight.
– Use a grill pan or skillet if outdoor grilling isn’t available.
– Burrata or bocconcini can replace mozzarella.
– Skirt steak or flat iron are great substitutes for flank steak.
– Store leftovers separately for best texture; refrigerate up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Method: Grill
- Cuisine: American