Balsamic Caprese Grilled Flank Steak

👩‍🍳 Preparation

1. Marinate the Steak:
   In a bowl, whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, salt, and pepper. Place the flank steak in a resealable plastic bag or shallow dish, and pour the marinade over it. Seal or cover, then refrigerate for at least 1 hour (up to 4 hours for deeper flavor).
2. Preheat the Grill:
   Heat your grill or grill pan to medium-high. Lightly oil the grates if necessary.
3. Grill the Steak:
   Remove the steak from the marinade, letting the excess drip off. Grill for 5–7 minutes per side, depending on thickness and desired doneness—130°F (54°C) for medium-rare, 140°F (60°C) for medium.
4. Rest and Slice:
   Transfer steak to a cutting board and let it rest for 5–10 minutes. This allows the juices to redistribute. Then slice thinly across the grain for maximum tenderness.
5. Prepare the Caprese Topping:
   In a small bowl, gently toss the halved cherry tomatoes, mozzarella balls, and chopped basil together with a pinch of salt and pepper.
6. Assemble and Serve:
   Arrange the steak slices on a serving platter or individual plates. Spoon the Caprese mixture over the steak, and finish with a generous drizzle of balsamic glaze.

Prep Time: 10 minutes (plus marinating)
Cook Time: 15 minutes
Total Time: 25–30 minutes
Servings: 4
Author: Amelia

Would you try this with grilled peaches or arugula for an extra summer twist? 🍑🥩🌿 Let us know what you’d add to make it your own!