Description
A summer-inspired dish featuring succulent grilled flank steak paired with fresh mozzarella, cherry tomatoes, and aromatic basil, all drizzled with a rich balsamic glaze.
Ingredients
Scale
- 1½ pounds flank steak
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella balls
- ½ cup fresh basil, chopped
- 3 tablespoons balsamic glaze (or reduced balsamic vinegar)
Instructions
- Marinate the Steak: In a zip-top bag or shallow dish, combine the olive oil, minced garlic, salt, and black pepper. Add the flank steak, ensuring it’s fully coated. Seal the bag or cover the dish, then refrigerate for at least 1 hour or up to 8 hours.
- Preheat the Grill: Heat your grill to medium-high.
- Grill the Steak: Remove the steak from the marinade. Grill each side for 4-5 minutes for medium-rare.
- Rest the Steak: Transfer the steak to a cutting board and let it rest for 5–10 minutes.
- Prepare the Caprese Salad: In a bowl, mix together the halved cherry tomatoes, fresh mozzarella balls, and chopped basil. Drizzle with olive oil and season with a pinch of salt.
- Plate and Drizzle: Slice the rested steak against the grain and arrange on a platter. Add dollops of the Caprese salad around it, and drizzle with balsamic glaze.
Notes
For best flavor, marinate overnight. If you don’t have a grill, you can cook the steak in a skillet or roast in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg