Balsamic Grilled Flank Steak Caprese
A fresh and tasty dish that combines grilled flank steak, charred tomatoes, and mozzarella, seasoned with a tangy balsamic marinade.
Ingredients
For the Balsamic Marinade/Dressing
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil Use good quality for best results.
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 large clove garlic, minced/grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the Steak Caprese
- 2 pounds flank steak Can substitute with skirt or hanger steak.
- 2 cups cherry/grape tomatoes Grill or blister until charred.
- 1 cup buffalo/fresh mozzarella, diced Burrata can be used for a creamier texture.
- 2 tablespoons basil, thinly sliced
Instructions
Prepare the Marinade
- Mix all the marinade ingredients well in a bowl.
Marinate the Steak
- Marinate the flank steak in half of the balsamic marinade in the fridge overnight.
Grill the Steak
- Shake off the excess marinade and grill the steak over medium-high heat until cooked to the desired level of doneness, about 3–5 minutes per side.
- Set aside to rest for 5 minutes.
Grill the Tomatoes
- Grill the cherry tomatoes until lightly charred, about 3–5 minutes.
- Alternatively, blister them in a heavy-bottom skillet on the stovetop at medium-high heat.
Assemble the Dish
- Slice the steak thinly against the grain.
- Top with the blistered tomatoes, diced mozzarella, basil, and the remaining marinade/dressing.
- Enjoy!
Notes
Serve warm or at room temperature. Slicing the steak thin and serving over toasted bread, greens, or on a platter is recommended. Add a drizzle of leftover dressing just before serving.