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Grilled Flank Steak Caprese

Slices of Grilled Flank Steak Caprese topped with cherry tomatoes, mozzarella balls, basil, and balsamic glaze.
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This recipe combines tender grilled flank steak with fresh tomatoes, mozzarella, basil, and a balsamic glaze for a bright, Italian-inspired meal.

Ingredients

Scale
  • 2 lb flank steak
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pint cherry or grape tomatoes, halved
  • 8 oz fresh mozzarella balls (bocconcini), halved or quartered
  • 1/2 cup fresh basil leaves, roughly chopped
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard

Instructions

  1. In a bowl, whisk together 2 tablespoons of the olive oil, minced garlic, oregano, salt, and pepper. Rub this mixture all over the flank steak. Place the steak in a resealable bag or dish, cover, and refrigerate for at least 1 hour, or up to 4 hours.
  2. Prepare the balsamic glaze: In a small saucepan, combine the balsamic vinegar, honey, and Dijon mustard. Bring to a simmer over medium heat and cook until the mixture reduces by about half and thickens enough to coat the back of a spoon, about 5 to 7 minutes. Set aside to cool.
  3. Preheat your grill to high heat (about 450-500 degrees Fahrenheit). Lightly oil the grill grates.
  4. Grill the flank steak for 4 to 6 minutes per side for medium-rare (internal temperature of 130-135 degrees Fahrenheit). Adjust time based on steak thickness and desired doneness.
  5. Remove the steak from the grill and place it on a cutting board. Tent loosely with foil and let it rest for 10 minutes before slicing.
  6. While the steak rests, gently toss the halved tomatoes, mozzarella pieces, and chopped basil in a bowl. Drizzle with the remaining 2 tablespoons of olive oil and a pinch of salt and pepper.
  7. Slice the rested flank steak thinly against the grain. Arrange the slices on a serving platter.
  8. Spoon the tomato and mozzarella mixture over the steak slices. Drizzle the prepared balsamic glaze over the top before serving.

Notes

  • For best results, allow the steak to come close to room temperature for about 30 minutes before grilling.
  • If you do not have a grill, you can sear the steak in a cast-iron skillet over high heat.
  • Use high-quality fresh mozzarella for the best texture and flavor.

Nutrition

Find it online: https://savoryskies.com/grilled-flank-steak-caprese-recipe/