Balsamic Caprese Grilled Flank Steak (Print Version)
# Ingredients:
→ For the Steak
01 -
450 g flank steak
02 -
2 tablespoons olive oil
03 -
2 cloves garlic, minced
04 -
1 teaspoon Dijon mustard
05 -
Salt, to taste
06 -
Black pepper, to taste
→ For the Caprese Topping
07 -
150 g cherry tomatoes, halved
08 -
150 g fresh mozzarella balls (bocconcini), halved
09 -
15 g fresh basil leaves, chopped
→ For Serving
10 -
1 tablespoon balsamic glaze
# Instructions:
01 -
In a small bowl, combine olive oil, minced garlic, Dijon mustard, salt, and black pepper. Whisk until emulsified.
02 -
Place flank steak in a resealable bag, pour over the marinade, seal, and refrigerate for 1 to 4 hours to impart flavor.
03 -
Set grill to medium-high heat and allow it to preheat thoroughly.
04 -
Remove steak from marinade, pat dry, and grill for 5 to 7 minutes on each side or until an internal temperature of 57°C (medium-rare) is achieved.
05 -
Transfer steak to a board, tent loosely with foil, and let rest for 5 minutes. Slice thinly against the grain.
06 -
In a bowl, toss together halved cherry tomatoes, mozzarella balls, and chopped basil.
07 -
Arrange steak slices on a serving platter, top evenly with the Caprese mixture, and drizzle with balsamic glaze. Serve immediately.
# Notes:
01 -
Allowing the steak to marinate longer intensifies the flavor profile.
02 -
For added smokiness, grill the steak over charcoal.
03 -
Dairy-free mozzarella alternatives may be used if required for dietary needs.