Description
Grilled Flank Steak with Balsamic Caprese Twist is a fresh, juicy summer dish that brings together tender steak, a tangy balsamic marinade, blistered cherry tomatoes, creamy mozzarella, and fragrant basil. Perfect for outdoor dinners or easy entertaining.
Ingredients
For the balsamic marinade/dressing:
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 large clove garlic, minced/grated
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
For the steak caprese:
• 2 pounds flank steak
• 2 cups cherry or grape tomatoes
• 1 cup buffalo or fresh mozzarella, diced
• 2 tablespoons basil, thinly sliced
Instructions
1. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper.
2. Place the flank steak in a shallow dish or resealable bag and pour in half the marinade. Refrigerate and marinate overnight (or at least 12 hours).
3. Preheat grill to medium-high heat. Remove the steak from marinade and shake off excess.
4. Grill steak 3–5 minutes per side or until desired doneness. Let rest for 5 minutes before slicing.
5. Meanwhile, grill the cherry tomatoes until lightly charred, about 3–5 minutes. Alternatively, blister in a hot skillet.
6. Slice steak thinly against the grain. Arrange on a platter and top with blistered tomatoes, mozzarella chunks, and sliced basil.
7. Drizzle with remaining marinade and serve immediately.
Notes
– Use skirt steak or flat iron steak if flank steak is unavailable.
– For extra flavor, reduce the leftover marinade into a warm glaze.
– Serve over greens, garlic toast, or with pasta salad.
– Use burrata or feta as a mozzarella alternative.
– Leftovers are great in wraps, sandwiches, or grain bowls.
- Prep Time: 10
- Cook Time: 20
- Method: Grilling
- Cuisine: American