Balsamic Grilled Flank Steak Caprese

Posted by by Sara 1 year Ago 476 Views

Ingredients:

For the Flank Steak Marinade:

  • 1 1/2 lbs flank steak
  • 1/4 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Caprese Salad:

  • 2 large tomatoes, sliced
  • 8 oz fresh mozzarella cheese, sliced
  • 1/4 cup fresh basil leaves
  • 2 tablespoons balsamic glaze (for drizzling)
  • Olive oil, for drizzling
  • Salt and pepper, to taste

Instructions:

Step 1: Marinate the Flank Steak

  1. Prepare the marinade: In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, honey or brown sugar, oregano, salt, and black pepper.
  2. Marinate the steak: Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, making sure it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably 3-4 hours for maximum flavor.

Step 2: Grill the Flank Steak

  1. Preheat the grill: Heat your grill to medium-high heat.
  2. Grill the steak: Remove the steak from the marinade and discard any excess marinade. Grill the flank steak for about 4-5 minutes per side for medium-rare, or longer if you prefer it more done. Use a meat thermometer to ensure it reaches your desired doneness (about 130°F for medium-rare).
  3. Rest the steak: After grilling, remove the steak from the grill and let it rest for 5-10 minutes before slicing. This helps retain the juices.

Step 3: Assemble the Caprese Salad

  1. Layer the salad: Arrange the sliced tomatoes and mozzarella cheese on a platter, slightly overlapping. Tuck fresh basil leaves in between.
  2. Drizzle: Drizzle with olive oil and balsamic glaze. Season with salt and pepper to taste.

Step 4: Serve

  1. Slice the steak: Thinly slice the flank steak against the grain and arrange the slices over the Caprese salad.
  2. Final touch: Drizzle a little more balsamic glaze over the steak, and garnish with additional basil if desired.

Tips:

  • Resting the Steak: Allowing the steak to rest after grilling is essential to keep it juicy.
  • Grill Marks: To get nice grill marks, make sure your grill is preheated well. Also, avoid flipping the steak too often during grilling.
  • Make-Ahead: You can marinate the steak the night before and refrigerate it to save time on the day you’re grilling.
  • Serving Ideas: This dish pairs beautifully with a side of roasted vegetables, a fresh green salad, or even some garlic bread.

Nutrition (Per Serving – 1/4 of recipe):

  • Calories: 350 kcal
  • Protein: 35g
  • Fat: 24g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Sugar: 5g