Grilled Flank Steak Caprese with Balsamic Dressing
A quick and flavorful weeknight dish combining grilled flank steak with fresh Caprese salad elements, drizzled with balsamic glaze.
Ingredients
For the marinade
- 1.5 pounds flank steak Lean cut, high in protein
- 3 tablespoons olive oil For marinating
- 3 cloves garlic, minced Adds flavor to marinade
- 1 teaspoon salt
- 0.5 teaspoon black pepper
For the Caprese salad
- 2 cups cherry tomatoes Can use heirloom tomatoes for variety
- 8 ounces fresh mozzarella balls Substitute bocconcini if desired
- 0.5 cup fresh basil, chopped Adds freshness to the salad
- 3 tablespoons balsamic glaze Sticky, tangy finish; can substitute reduced balsamic vinegar
Instructions
Preparation
- In a zip-top bag or shallow dish, combine olive oil, minced garlic, salt, and black pepper.
- Add flank steak and coat thoroughly. Refrigerate and marinate for at least 1 hour or up to 8 hours.
Grilling
- Preheat grill to medium-high heat.
- Remove steak from marinade and grill for 4-5 minutes per side or until desired doneness.
- Let the steak rest for 5-10 minutes, then slice thinly against the grain.
Caprese Assembly
- In a bowl, mix cherry tomatoes, mozzarella balls, and chopped basil. Drizzle with a little olive oil and season with a pinch of salt.
- Arrange steak slices and Caprese salad on a serving platter. Drizzle with balsamic glaze just before serving.
Notes
Slice against the grain for tenderness. Keep steak and salad components separate when storing leftovers to prevent the tomatoes from becoming watery.