Balsamic Caprese Flank Steak (Printable Version)
Tender flank steak paired with fresh mozzarella, tomatoes, basil, and a balsamic drizzle for bright, savory flavors.
# Ingredients Required:
→ Marinade and Steak
01 -
454 grams flank steak
02 -
30 milliliters olive oil
03 -
2 cloves garlic, minced
04 -
5 milliliters Dijon mustard
05 -
Salt, to taste
06 -
Pepper, to taste
→ Caprese Topping
07 -
150 grams cherry tomatoes, halved
08 -
125 grams fresh mozzarella balls (bocconcini), halved
09 -
15 grams fresh basil leaves, chopped
10 -
15 milliliters balsamic glaze, for drizzling
# Guide to Cooking:
01 -
In a small bowl, whisk together olive oil, minced garlic, Dijon mustard, salt, and pepper until combined.
02 -
Place the flank steak in a resealable bag, pour the marinade over it, seal, and refrigerate for 1 to 4 hours to infuse flavors.
03 -
Heat the grill to medium-high temperature to ensure even cooking.
04 -
Cook the steak on the grill for 5 to 7 minutes per side, depending on desired doneness. Use a meat thermometer to verify internal temperature.
05 -
Allow the steak to rest for 5 minutes to retain juices, then slice thinly against the grain for optimal tenderness.
06 -
Combine halved cherry tomatoes, mozzarella balls, and chopped basil leaves in a small bowl.
07 -
Arrange steak slices on a serving platter, top with the Caprese mixture, drizzle with balsamic glaze, and serve immediately.
# Extra Suggestions:
01 -
Marinate the steak for at least 1 hour to enhance flavor, but avoid exceeding 4 hours to prevent texture degradation.