Description

This Balsamic Caprese Grilled Flank Steak recipe combines tender, marinated flank steak grilled to perfection with a fresh and vibrant Caprese topping of cherry tomatoes, mozzarella balls, and basil, finished with a drizzle of sweet balsamic glaze for an elegant and flavorful meal perfect for dinner gatherings.

Ingredients

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)

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Instructions

Prepare the Marinade: In a bowl, whisk together olive oil, minced garlic, Dijon mustard, salt, and pepper until well combined to create a flavorful marinade for the steak.
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. Seal or cover and refrigerate for at least 1 hour and up to 4 hours to develop flavor and tenderness.
Preheat the Grill: Heat the grill to medium-high heat, approximately 400°F, making sure it is properly warmed for an ideal sear.
Grill the Steak: Remove the steak from the marinade, letting excess drip off. Grill the flank steak for 5-7 minutes per side, depending on your preferred level of doneness. Use a meat thermometer to check the temperature: 130°F for medium-rare and 140°F for medium.
Rest and Slice: Transfer the grilled steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Then, slice the steak thinly against the grain to maximize tenderness.
Prepare the Caprese Topping: In a bowl, gently combine the halved cherry tomatoes, halved mozzarella balls, and chopped fresh basil to create a fresh and colorful topping.
Serve: Arrange the sliced steak on a serving platter, top it with the prepared Caprese mixture, and drizzle with balsamic glaze. Serve immediately for best flavor and presentation.

Notes

Marinating the steak longer than 1 hour, up to 4 hours, intensifies the flavor but avoid exceeding 4 hours to prevent the acidity from breaking down the meat too much.
Use a meat thermometer to ensure steak reaches your desired doneness for perfect results every time.
Letting the steak rest after grilling is crucial for juicy and tender slices.
Fresh basil can be substituted with arugula or spinach for a slightly different flavor profile.
Leftover steak can be stored for up to 3 days refrigerated and served cold or reheated gently.