Recipe
Ingredients:
For the Balsamic Marinade/Dressing:
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 large clove garlic, minced or grated
¼ teaspoon salt
¼ teaspoon pepper
For the Steak Caprese:
2 pounds flank steak
2 cups cherry or grape tomatoes
1 cup fresh mozzarella, diced (buffalo mozzarella is recommended)
2 tablespoons fresh basil, thinly sliced
Instructions:
Prepare the Marinade:
In a bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper until well combined.
Marinate the Steak:
Place the flank steak in a resealable bag or shallow dish. Pour half of the balsamic marinade over the steak, ensuring it’s well coated. Marinate in the fridge for at least 4 hours or overnight for best flavor.
Grill the Steak:
Preheat your grill to medium-high heat. Remove the steak from the marinade and shake off any excess. Grill the steak for 3-5 minutes per side, or until it reaches your preferred level of doneness. Let the steak rest for 5 minutes after grilling.
Grill the Tomatoes:
While the steak rests, grill the cherry tomatoes for 3-5 minutes until they’re lightly charred. Alternatively, you can blister the tomatoes in a heavy skillet over medium-high heat on the stovetop.
Assemble the Steak Caprese:
Slice the rested flank steak thinly against the grain. Arrange the slices on a serving platter and top with the grilled tomatoes, diced mozzarella, and sliced basil. Drizzle the remaining balsamic dressing over the steak and serve immediately.
Prep Time: 10 minutes | Marinating Time: 4 hours to overnight | Cook Time: 10 minutes
Kcal: 450 kcal per serving | Servings: 4 servings
