Grilled Steak Caprese Balsamic (Print Version)
Grilled steak with fresh mozzarella, tomatoes, basil, and tangy balsamic reduction for robust summer flavor.
# Ingredients:
→ Marinade
01 -
1/4 cup balsamic vinegar
02 -
1/4 cup extra virgin olive oil
03 -
1 tablespoon Dijon mustard
04 -
1 teaspoon honey
05 -
1 large garlic clove, minced
06 -
1/4 teaspoon salt
07 -
1/4 teaspoon freshly ground black pepper
→ Main components
08 -
2 pounds flank steak
09 -
2 cups cherry or grape tomatoes
10 -
1 cup fresh mozzarella cheese, diced
11 -
2 tablespoons fresh basil, thinly sliced
# Steps:
01 -
In a mixing bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and black pepper until fully emulsified.
02 -
Place flank steak in a shallow dish or resealable plastic bag. Pour half of the marinade over the steak, ensuring full coverage. Cover and refrigerate for at least 8 hours or overnight.
03 -
Preheat grill to medium-high heat, approximately 400°F.
04 -
Remove steak from marinade and let excess drip off. Grill steak for 3 to 5 minutes per side, or until medium-rare or preferred level of doneness is reached. Transfer to a cutting board and allow steak to rest for 5 minutes.
05 -
Place cherry or grape tomatoes on the grill and cook for 3 to 5 minutes, turning occasionally, until lightly charred and blistered.
06 -
Slice flank steak against the grain into thin strips. Arrange steak on a serving platter and top with grilled tomatoes, diced mozzarella, and basil. Drizzle with remaining marinade and serve immediately.
# Notes:
01 -
For best results, allow the steak to come to room temperature for 20 minutes before grilling to ensure even cooking.
02 -
Fresh mozzarella should be well-drained before dicing to prevent excess moisture on the platter.