Description
Juicy, flavorful grilled flank steak meets the fresh, vibrant taste of a classic Caprese salad in this delicious recipe. Topped with cherry tomatoes, mozzarella, basil, and a drizzle of balsamic glaze, this dish is perfect for a summer cookout or an easy yet elegant weeknight meal.
Ingredients
1 lb flank steak
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon Dijon mustard
Salt and pepper, to taste
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)
Instructions
1. Prepare the Marinade
- In a bowl, whisk together olive oil, minced garlic, Dijon mustard, salt, and pepper.
2. Marinate the Steak
- Place the flank steak in a resealable bag or shallow dish.
- Pour the marinade over the steak, ensuring it’s evenly coated.
- Cover and refrigerate for at least 1 hour (up to 4 hours).
3. Preheat the Grill
- Heat the grill to medium-high heat (about 400°F).
4. Grill the Steak
- Remove steak from the marinade, letting excess drip off.
- Grill for 5-7 minutes per side, depending on doneness preference.
- Use a meat thermometer: 130°F for medium-rare, 140°F for medium.
5. Rest and Slice
- Let steak rest for 5 minutes, then slice thinly against the grain.
6. Prepare the Caprese Topping
- In a bowl, mix cherry tomatoes, mozzarella balls, and basil.
7. Serve
- Arrange sliced steak on a platter.
- Top with Caprese mixture.
- Drizzle with balsamic glaze and serve immediately.
Notes
For extra flavor: Marinate cherry tomatoes in balsamic vinegar before mixing.
Alternative proteins: Swap flank steak for chicken or salmon.
Spice it up: Add red pepper flakes to the marinade for heat.
Cheese swap: Try feta or burrata instead of mozzarella.
- Prep Time: 10 minutes
- Cook Time: 10-14 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 servings
- Calories: ~350 per serving
