Grilled Flank Steak Caprese with Balsamic Dressing Recipe
This Grilled Flank Steak Caprese with Balsamic Dressing is a perfect blend of smoky, savory grilled flank steak paired with a fresh, vibrant Caprese salad of cherry tomatoes, mozzarella, and basil. Finished with a sweet tangy balsamic glaze, this dish offers a delicious Italian-inspired meal ideal for warm weather grilling or a stylish dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes (including marinade time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
- Diet: Halal
Ingredients
Scale
For the Marinade and Steak
- 1½ pounds flank steak
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Caprese Salad
- 2 cups cherry tomatoes
- 8 ounces fresh mozzarella balls
- ½ cup fresh basil, chopped
- Olive oil (a drizzle for salad)
- Pinch of salt (to season salad)
For the Dressing
- 3 tablespoons balsamic glaze (or reduced balsamic vinegar)
Instructions
- Prepare the Marinade: In a zip-top bag or shallow dish, combine olive oil, minced garlic, salt, and black pepper. Place the flank steak in the marinade and coat thoroughly to ensure flavor penetration. Refrigerate and let it marinate for at least 1 hour or up to 8 hours for best results.
- Grill the Steak: Preheat your grill to medium-high heat. Remove the steak from the marinade and place it on the grill. Cook for about 4-5 minutes per side or until your preferred level of doneness is reached.
- Rest and Slice Steak: Once grilled, let the steak rest for 5 to 10 minutes to allow juices to redistribute. Then, using a sharp knife, slice the steak thinly against the grain to keep it tender.
- Prepare the Caprese Salad: In a mixing bowl, combine cherry tomatoes, fresh mozzarella balls, and chopped basil. Drizzle with a little olive oil and add a pinch of salt to season. Toss gently to combine the flavors evenly.
- Assemble and Serve: Arrange the sliced flank steak and the Caprese salad on a serving platter. Just before serving, drizzle the balsamic glaze over the steak and salad to add a sweet, tangy finish that complements the dish beautifully.
Notes
- Always slice flank steak against the grain to ensure it remains tender and easy to chew.
- You can substitute fresh mozzarella balls with slices from a large mozzarella ball if preferred.
- Make your own balsamic glaze by slowly reducing balsamic vinegar with a touch of honey until it thickens to a syrupy consistency.
Keywords: grilled flank steak, caprese salad, balsamic dressing, Italian recipe, summer grilling, mozzarella, cherry tomatoes, basil, balsamic glaze
