Description
A delightful combination of marinated flank steak with fresh tomatoes, mozzarella, and basil, topped with balsamic glaze—a perfect dish for summer gatherings.
Ingredients
Scale
- 1½ pounds flank steak
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups cherry tomatoes
- 8 ounces fresh mozzarella balls
- ½ cup fresh basil, chopped
- 3 tablespoons balsamic glaze (or reduced balsamic vinegar)
Instructions
- In a zip-top bag or shallow dish, combine olive oil, minced garlic, salt, and black pepper. Add the flank steak and coat it thoroughly with the marinade. Seal the bag or cover the dish and refrigerate for at least 1 hour or up to 8 hours.
- Preheat the grill to medium-high heat. Once it’s hot, remove the steak from the marinade and grill it for 4-5 minutes on each side or until it reaches your desired level of doneness.
- Let the steak rest for 5–10 minutes after grilling to allow the juices to redistribute, ensuring the steak is tender and juicy. After resting, slice the steak thinly against the grain.
- In a bowl, mix the cherry tomatoes, mozzarella balls, and chopped basil. Drizzle with olive oil and season with a pinch of salt. Stir gently to combine.
- On a serving platter, arrange the sliced steak and the Caprese salad. Drizzle with balsamic glaze just before serving.
Notes
For best flavor, marinate the steak for up to 8 hours, use fresh ingredients, and slice against the grain for tenderness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 80mg
Keywords: flank steak, Caprese, balsamic dressing, grilled steak, summer recipe