Here’s a recipe for Grilled Flank Steak with Caprese Salad!
Grilled Flank Steak
Ingredients:
- 1 lb flank steak
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
Instructions:
- In a small bowl, whisk together olive oil, garlic, soy sauce, balsamic vinegar, oregano, salt, pepper, and red pepper flakes (if using).
- Place the flank steak in a shallow dish or a resealable bag and pour the marinade over it. Make sure the steak is evenly coated. Marinate for at least 30 minutes, or up to 2 hours in the fridge.
- Preheat your grill to medium-high heat.
- Remove the steak from the marinade and grill for 4-5 minutes per side, or until the steak reaches your desired level of doneness (for medium-rare, aim for 130°F internal temperature).
- Let the steak rest for 5-10 minutes before slicing against the grain into thin strips.
Caprese Salad
Ingredients:
- 2 cups cherry tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini or ciliegine), halved
- 1/4 cup fresh basil leaves, torn
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze or balsamic vinegar
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine the halved cherry tomatoes, mozzarella, and torn basil leaves.
- Drizzle with olive oil and balsamic glaze (or vinegar). Toss gently to combine.
- Season with salt and pepper to taste.
- Serve immediately, or chill for a few minutes before serving.
To Serve: Plate the grilled flank steak with the Caprese salad on the side. This dish pairs beautifully with a light white wine or a refreshing iced tea. Enjoy your meal!
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