Balsamic Caprese Grilled Flank Steak
Balsamic Caprese Grilled Flank Steak combines juicy marinated steak with fresh tomato, mozzarella, and basil, topped off with a tangy balsamic glaze. It’s a simple, impressive dish perfect for weeknights or entertaining.
Ingredients
- 1½–2 lbs flank steak
- ¼ cup balsamic vinegar
- 2 tbsp olive oil
- 2 cloves garlic
- 1 tsp dried oregano (or Italian seasoning)
- Salt and freshly ground black pepper
- 2 large ripe tomatoes
- 8 oz fresh mozzarella cheese
- Fresh basil leave
- 2 tbsp balsamic glaze (store-bought or homemade)
- Extra virgin olive oil, for drizzling
Instructions
- In a small bowl, whisk together balsamic vinegar, olive oil, garlic, oregano, salt, and pepper. Pour over the steak in a dish or resealable bag. Marinate in the fridge for 30 minutes to 4 hours.
- Heat a grill or grill pan to medium-high (around 400°F). Lightly oil the grates if needed.
- Remove steak from marinade and pat dry. Grill for 4–5 minutes per side, or until it reaches 130°F for medium-rare or 140°F for medium. Let rest on a cutting board for 5–10 minutes.
- Slice steak thinly against the grain. Arrange on a platter, topping with tomato slices, mozzarella, and fresh basil leaves.
- Drizzle with balsamic glaze and olive oil. Sprinkle with extra salt and pepper to taste. Serve warm or at room temperature.