Balsamic Grilled Flank Steak Caprese
Elevate your steak dinner with this Balsamic Grilled Flank Steak Caprese! Juicy, flavorful steak pairs perfectly with fresh mozzarella, tomatoes, and basil, drizzled with balsamic glaze for a delicious, elegant dish.
Equipment
- Grill or grill pan
- Mixing bowl
- Whisk
- Tongs
- Knife and cutting board
Ingredients
- For the Steak:
- 1 ½ lbs flank steak
- ⅓ cup balsamic vinegar
- ⅓ cup olive oil
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- For the Caprese Topping:
- 8 oz fresh mozzarella sliced
- 2 large ripe tomatoes sliced
- ½ cup fresh basil leaves
- ¼ cup balsamic glaze
Instructions
- Marinate the steak:
- In a mixing bowl, whisk together balsamic vinegar, olive oil, minced garlic, oregano, salt, and pepper.
- Place the flank steak in a large zip-top bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
- Preheat the grill:
- Preheat your grill or grill pan to medium-high heat.
- Remove the steak from the marinade and let it sit at room temperature for 20 minutes. Discard the marinade.
- Grill the steak:
- Place the steak on the hot grill and cook for 4-5 minutes per side for medium-rare, or adjust cooking time based on your preferred doneness.
- Remove the steak from the grill and let it rest for 10 minutes before slicing.
- Assemble the Caprese topping:
- While the steak rests, prepare the Caprese topping by slicing the mozzarella, tomatoes, and gathering fresh basil leaves.
- Slice and serve:
- Slice the flank steak against the grain into thin strips. Arrange the slices on a serving platter.
- Layer the mozzarella, tomato slices, and basil leaves on top of the steak.
- Drizzle generously with balsamic glaze.