Balsamic Caprese Grilled Flank Steak
Ingredients:
For the steak:
- 1.5 to 2 pounds flank steak
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
For the caprese topping:
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini or ciliegine), halved
- 1/4 cup fresh basil leaves, chopped or torn
- 1 tablespoon olive oil
- 1 tablespoon balsamic glaze (or more to taste)
- Salt and pepper, to taste
Instructions:
- Marinate the steak:
- In a bowl or resealable bag, combine balsamic vinegar, olive oil, garlic, oregano, salt, and pepper.
- Add the flank steak and coat it well with the marinade. Cover and refrigerate for at least 1 hour (up to 8 hours for deeper flavor).
- Preheat the grill:
- Heat your grill to medium-high heat. Oil the grates lightly to prevent sticking.
- Grill the steak:
- Remove the steak from the marinade and let excess drip off.
- Grill for 4–6 minutes per side for medium-rare, or adjust time based on your preferred doneness.
- Remove from grill and let rest for 5–10 minutes before slicing.
- Prepare the caprese topping:
- In a medium bowl, mix cherry tomatoes, mozzarella, basil, olive oil, balsamic glaze, salt, and pepper.
- Serve:
- Slice the flank steak thinly against the grain.
- Spoon the caprese topping over the steak.
- Drizzle with extra balsamic glaze if desired.
Serving Suggestions:
- Great with grilled vegetables, garlic bread, or a simple arugula salad.
- Can also be served on a toasted baguette for a steak caprese sandwich.
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