Description
Sizzling Balsamic Flank Steak Caprese brings Italian summer flavors to your plate with juicy grilled meat and fresh mozzarella. Garden-ripe tomatoes and fragrant basil complete this classic combination that transports you straight to Mediterranean bliss.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds (680 grams) flank steak
- 1 cup cherry tomatoes
- 8 ounces (226 grams) fresh mozzarella balls
Marinade Ingredients:
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 3 cloves garlic
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Finishing Ingredients:
- 1/4 cup fresh basil leaves
- 2 tablespoons balsamic glaze
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Craft a robust marinade by whisking balsamic vinegar, olive oil, garlic, honey, Dijon mustard, oregano, salt, and pepper in a medium bowl until thoroughly blended.
- Submerge the flank steak completely in the marinade within a sealed container or plastic bag, ensuring total coverage, and refrigerate for 2–4 hours to allow flavors to penetrate deeply.
- Heat the grill to medium-high temperature, approximately 400°F, and lightly brush grates with oil to prevent sticking.
- Remove steak from marinade, carefully pat dry with paper towels, and discard remaining liquid.
- Position steak on hot grill, cooking 4–5 minutes per side for medium-rare, aiming for an internal temperature between 130–135°F.
- Transfer grilled steak to a cutting board, allowing it to rest 5–10 minutes to redistribute internal juices.
- While steak rests, combine cherry tomatoes, mozzarella balls, and fresh basil in a bowl, seasoning with salt and pepper.
- Drizzle the tomato mixture with balsamic glaze, gently tossing to distribute flavors evenly.
- Slice steak thinly against the grain to maximize tenderness.
- Plate the steak slices and generously top with the prepared Caprese mixture, adding an extra balsamic glaze drizzle if desired.
Notes
- Tenderize the flank steak by scoring the surface lightly with a sharp knife before marinating to help the flavors penetrate deeper.
- Ensure consistent grill marks by rotating the steak 45 degrees halfway through cooking on each side.
- Pat the steak completely dry before grilling to achieve a perfect sear and prevent steaming instead of browning.
- For a gluten-free version, use tamari instead of Dijon mustard and verify all ingredients are certified gluten-free.
- Transform this dish into a low-carb meal by serving over a bed of mixed greens instead of traditional sides.
- Allow extra marinating time for more intense flavor absorption, but avoid exceeding 8 hours to prevent meat texture breakdown.
- Choose high-quality balsamic vinegar and glaze for a more robust and authentic taste profile.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg