Description
This Grilled Flank Steak Caprese with Balsamic Dressing is a vibrant and flavorful dish that combines juicy, marinated flank steak with a fresh Caprese salad of cherry tomatoes, mozzarella balls, and basil. The steak is grilled to perfection and then paired with a tangy balsamic glaze for a perfect balance of savory and sweet. Ideal for a summer meal or an elegant dinner, this recipe is both simple and impressive.
Ingredients
Steak Marinade
- 1½ pounds flank steak
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Caprese Salad
- 2 cups cherry tomatoes
- 8 ounces fresh mozzarella balls
- ½ cup fresh basil, chopped
- 1 tablespoon olive oil (for salad drizzle)
- Pinch of salt (for seasoning salad)
Dressing
- 3 tablespoons balsamic glaze (or reduced balsamic vinegar)
Instructions
- Marinate the Steak: In a zip-top bag or shallow dish, combine olive oil, minced garlic, salt, and black pepper. Add the flank steak and coat thoroughly with the marinade. Seal and refrigerate for at least 1 hour or up to 8 hours to infuse flavor.
- Preheat and Grill: Preheat your grill to medium-high heat. Remove the steak from the marinade and place it on the grill. Cook for 4-5 minutes on each side or until you reach your desired level of doneness.
- Rest and Slice: Once grilled, transfer the steak to a cutting board and let it rest for 5 to 10 minutes. After resting, slice the steak thinly against the grain to ensure tenderness.
- Prepare the Caprese Salad: In a mixing bowl, combine cherry tomatoes, mozzarella balls, and chopped fresh basil. Drizzle with a little olive oil and season with a pinch of salt. Toss gently to combine all flavors.
- Assemble and Serve: On a serving platter, arrange the sliced flank steak alongside the Caprese salad. Drizzle the balsamic glaze evenly over the steak and salad just before serving for a beautiful finish and added tang.
Notes
- Marinating the steak for longer (up to 8 hours) enhances the flavor and tenderness.
- Be sure to slice the steak against the grain to keep it tender.
- If you don’t have a grill, this steak can be cooked on a grill pan or under the broiler.
- Balsamic glaze adds sweetness and acidity; you can substitute it with a reduced balsamic vinegar if preferred.
- Serve with crusty bread or a light green salad to complete the meal.
