Balsamic Caprese Grilled Flank Steak
Juicy grilled flank steak topped with fresh mozzarella, cherry tomatoes, basil, and balsamic glaze.
Ingredients
For the Steak Marinade
- 1 lb flank steak
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
Caprese Topping
- 1 cup cherry tomatoes halved
- 4 oz fresh mozzarella cut into small pieces or mini mozzarella balls
- 2 tablespoons fresh basil leaves torn
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- 2 tablespoons balsamic glaze
Instructions
- In a small bowl, whisk together olive oil, garlic, Dijon mustard, salt, and pepper.
- Place the flank steak in a resealable bag or shallow dish and pour the marinade over it. Refrigerate for 30 minutes to 2 hours.
- Meanwhile, combine cherry tomatoes, mozzarella, basil, olive oil, salt, and pepper in a bowl. Toss gently and set aside.
- Preheat a grill or grill pan to medium-high heat.
- Remove the steak from the marinade and discard any excess.
- Grill the Balsamic Caprese Grilled Flank Steak for 4–5 minutes per side for medium-rare or until your preferred doneness.
- Remove from the grill and let the steak rest for 5–10 minutes.
- Slice the steak thinly against the grain.
- Arrange on a serving platter and spoon the Caprese mixture over the top.
- Finish with a generous drizzle of balsamic glaze before serving.
Notes
- Substitute grape tomatoes if cherry tomatoes aren't available.
- Burrata makes a delicious alternative to mozzarella.
- Add sliced avocado for extra creaminess.
- Serve with grilled vegetables, roasted potatoes, garlic bread, or over fresh arugula for a lighter meal.