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Balsamic Caprese Grilled Flank Steak

Balsamic Caprese Grilled Flank Steak
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Balsamic Caprese Grilled Flank Steak combines tender, marinated flank steak grilled to perfection with fresh cherry tomatoes, creamy mozzarella, and aromatic basil. Finished with a tangy-sweet balsamic glaze, this dish offers a smoky, vibrant twist on a classic Caprese salad that’s perfect for family dinners, barbecues, or special occasions.

Ingredients

Scale

Steak and Marinade

  • 1.5 to 2 pounds high-quality flank steak
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon honey or brown sugar
  • Salt, to taste
  • Freshly ground black pepper, to taste

Caprese Topping

  • 1 cup cherry tomatoes, halved
  • 8 ounces fresh mozzarella balls, sliced or torn
  • 1/4 cup fresh basil leaves, torn

Optional Balsamic Glaze

  • 1/4 cup balsamic vinegar
  • 1 teaspoon honey

Instructions

  1. Prepare the Marinade: In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, honey or brown sugar, salt, and pepper until fully blended to create a tangy, slightly sweet marinade.
  2. Marinate the Flank Steak: Place the flank steak into a resealable bag or shallow dish and pour the marinade over it, ensuring complete coverage. Seal or cover and refrigerate for at least 2 hours, ideally overnight, to maximize tenderness and flavor.
  3. Preheat Your Grill: Heat the grill to medium-high heat, about 400°F (204°C), to achieve a good sear while keeping the steak juicy inside.
  4. Grill the Steak: Remove the steak from the marinade and pat dry to prevent flare-ups. Grill for 4-5 minutes per side for medium-rare, adjusting time based on thickness. Once cooked, let the steak rest for 5 to 10 minutes to allow juices to redistribute.
  5. Assemble the Caprese Topping: Slice the grilled steak thinly against the grain and arrange on a serving platter. Layer with halved cherry tomatoes, torn basil leaves, and slices or torn pieces of fresh mozzarella. Drizzle extra balsamic glaze or reduction over the top for added flavor.

Notes

  • Choose well-marbled flank steak for optimal tenderness and flavor.
  • Marinate the steak overnight for best results.
  • Pat steak dry before grilling to avoid flare-ups and ensure a perfect sear.
  • Use a meat thermometer to achieve medium-rare doneness at 130°F (54°C).
  • Slice steak against the grain to make it more tender.
  • Allow fresh mozzarella to come to room temperature for better melting and creaminess.

Nutrition

Keywords: balsamic, caprese, grilled flank steak, steak marinade, summer grilling, italian-inspired steak, fresh mozzarella, cherry tomatoes, basil, balsamic glaze

Find it online: https://homemademealz.com/balsamic-caprese-grilled-flank-steak/