Description
Juicy balsamic-marinated flank steak topped with fresh mozzarella, ripe tomatoes, and basil. A flavorful, elegant main dish perfect for any occasion.
Ingredients
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1 1/2 pounds flank steak
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1/2 cup balsamic vinegar
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1/4 cup olive oil
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3 cloves garlic, minced
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 cup cherry tomatoes, halved
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8 ounces fresh mozzarella, sliced or cubed
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1/4 cup fresh basil leaves, torn or sliced
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2 tablespoons balsamic glaze, for drizzling
Instructions
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n a bowl, whisk together balsamic vinegar, olive oil, garlic, salt, and pepper. Place steak in a resealable bag or dish and pour marinade over it. Refrigerate at least 2 hours or overnight.
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Preheat the grill to medium-high heat. Remove steak from marinade and let excess drip off.
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Grill steak 4–6 minutes per side, depending on thickness and desired doneness. Use a meat thermometer for accuracy.
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Transfer steak to a cutting board and rest for 5–10 minutes, covered loosely with foil.
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While resting, prepare caprese topping by combining tomatoes, mozzarella, and basil.
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Slice steak thinly against the grain and arrange on a platter. Top with the caprese mixture and drizzle with balsamic glaze before serving.
Notes
For extra flavor, reduce balsamic vinegar into a glaze if you don’t have bottled glaze. Leftovers keep well in the refrigerator for up to 3 days and can be served cold over salad.
- Prep Time: 15 minutes (plus marinating)
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American