A delicious and impressive grilled steak recipe featuring a balsamic marinade and a fresh Caprese topping.
Author:Jessica
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
1 ½ pounds flank steak
1 cup cherry tomatoes, halved
8 ounces fresh mozzarella cheese, diced
1 cup fresh basil leaves, roughly chopped
½ cup balsamic vinegar
3 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Instructions
In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, salt, and pepper. Place the flank steak in a shallow dish or resealable plastic bag and pour the marinade over it. Make sure the steak is well coated. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for more flavor.
Preheat your grill to medium-high heat. Remove the steak from the marinade and let it come to room temperature for about 15 minutes. Discard the marinade.
Grill the steak for about 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer for accuracy; it should read 130°F for medium-rare.
While the steak is grilling, combine the cherry tomatoes, mozzarella, and basil in a bowl. Drizzle with a little olive oil and season with salt and pepper to taste.
Once the steak is done, remove it from the grill and let it rest for about 5 minutes. Slice the steak against the grain into thin strips.
Serve the sliced steak topped with the Caprese mixture. Drizzle with additional balsamic vinegar if desired.
Notes
For a smoky flavor, add a few drops of liquid smoke to the marinade.
Substitute the flank steak with sirloin or ribeye for a different taste and texture.