Balsamic Caprese Grilled Flank Steak (Print Format)
Grilled flank steak with caprese-inspired tomatoes, mozzarella, basil, and a balsamic drizzle.
# Ingredients:
01 -
1 lb flank steak
02 -
2 tablespoons olive oil
03 -
2 cloves garlic, minced
04 -
1 teaspoon Dijon mustard
05 -
Salt and pepper, to taste
06 -
1 cup cherry tomatoes, halved
07 -
1 cup fresh mozzarella balls (bocconcini), halved
08 -
1/4 cup fresh basil leaves, chopped
09 -
1 tablespoon balsamic glaze (for drizzling)
# Steps:
01 -
In a small bowl, whisk together olive oil, minced garlic, Dijon mustard, and a generous pinch of salt and pepper until well combined. The mixture should look emulsified and slightly thickened.
02 -
Place the flank steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, ensuring it’s evenly coated on all sides. Seal and refrigerate for at least 4 hours, preferably overnight. The longer marination allows the flavors to penetrate deeply into the meat.
03 -
Remove the steak from refrigeration 30 minutes before cooking to allow it to come to room temperature. This ensures more even cooking. Meanwhile, preheat your grill to medium-high heat (approximately 450°F).
04 -
Place the marinated steak on the hot grill. Cook for 3-5 minutes per side for medium-rare to medium doneness. The steak should develop a nice char on the outside while remaining juicy inside. For perfect doneness, use a meat thermometer to reach 130-135°F for medium-rare.
05 -
Transfer the grilled steak to a cutting board and tent loosely with foil. Allow it to rest for at least 5 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring maximum tenderness.
06 -
While the steak rests, toss halved cherry tomatoes and mozzarella balls in a bowl with a small drizzle of olive oil and a pinch of salt and pepper.
07 -
Using a sharp knife, cut the steak against the grain into thin slices. Cutting against the grain shortens the muscle fibers, resulting in more tender bites.
08 -
Arrange the sliced steak on a serving platter. Top with the tomato and mozzarella mixture, then scatter fresh basil leaves over everything. Finish with a generous drizzle of balsamic glaze in a decorative pattern.
09 -
The contrast between the warm steak and the cool caprese topping creates a delightful temperature variation that enhances the overall eating experience.