Balsamic Caprese Grilled Flank Steak
Ingredients:
1 lb flank steak
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon Dijon mustard
Salt and pepper, to taste
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls (bocconcini), halved
1/4 cup fresh basil leaves, chopped
1 tablespoon balsamic glaze (for drizzling)
Directions:
Prepare the Marinade:
In a bowl, whisk together olive oil, minced garlic, Dijon mustard, salt, and pepper to create the marinade.
Marinate the Steak:
Place the flank steak in a resealable bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish, and refrigerate for at least 1 hour or up to 4 hours.
Preheat the Grill:
Preheat your grill to medium-high heat.
Grill the Steak:
Remove the steak from the marinade, allowing any excess marinade to drip off. Grill the steak for about 5-7 minutes per side, depending on your desired level of doneness (medium-rare is about 130°F, medium is about 140°F).
Rest and Slice:
Once the steak is cooked to your preference, remove it from the grill and let it rest for 5 minutes. Slice the steak thinly against the grain.
Prepare the Caprese Topping:
In a small bowl, combine the halved cherry tomatoes, mozzarella balls, and chopped basil.
Serve:
Arrange the sliced steak on a serving platter and top it with the tomato and mozzarella mixture. Drizzle with balsamic glaze and serve immediately.
Cooking Time: 10-14 minutes | Total Time: 15-20 minutes
Servings: 4 | Calories: ~350 per serving
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