Balsamic Caprese Grilled Steak

This balsamic Caprese grilled flank steak is my summer dinner solution when I want something hearty but fresh The classic bold beef pairs perfectly with luscious tomatoes creamy cheese and bright basil all finished with a tangy sweet balsamic glaze This dish never fails to impress at family gatherings and it comes together faster than you think

I remember grilling this for my neighbors one humid July evening and the scent alone had everyone hanging out near the grill We ended up eating outdoors by string lights and no one could stop talking about the balsamic drizzle

Ingredients

• Flank steak: lean beef that grills quickly and soaks up marinade Choose a steak with marbling for maximum juiciness
• Olive oil: helps tenderize the steak and gives a rich mouthfeel Use extra virgin for best flavor
• Garlic: infuses everything with savory depth Choose fresh firm cloves avoiding any green shoots
• Dijon mustard: gives a subtle zing and helps the marinade emulsify Choose smooth Dijon for balance
• Salt and black pepper: basic seasoning that makes flavors pop Grind fresh pepper for best aroma
• Cherry tomatoes: provide juicy brightness Select firm vibrant tomatoes for best flavor
• Fresh mozzarella balls: creamy and mild perfect contrast for steak Seek out bocconcini or ciliegine packed in water
• Fresh basil leaves: add an herby lift Tear just before serving for freshness
• Balsamic glaze: delivers tangy sweetness that ties all the elements together Use a thick aged glaze for best effect

Step-by-Step Instructions

Marinate the Steak:

In a small bowl whisk together olive oil minced garlic Dijon mustard salt and pepper until fully blended This creates your flavorful marinade

Prep and Marinate:

Place the flank steak in a large resealable bag Pour the marinade over the steak Seal well massage to coat and let it rest in the fridge for at least an hour and up to four for deep flavor

Preheat the Grill:

Fire up your grill to medium high heat Let it preheat thoroughly so you get a good sear on the steak

Grill the Steak:

Remove steak from the marinade and blot with paper towels Grill for about five to seven minutes per side aiming for an internal temperature around fifty seven degrees Celsius for juicy medium rare

Rest and Slice:

Transfer steak to a cutting board Tent with foil and let rest for five minutes This lets it reabsorb juices before slicing Slice thinly across the grain for tenderness

Mix the Caprese Topping:

Combine halved cherry tomatoes mozzarella balls and freshly chopped basil in a bowl Toss gently to distribute

Assemble and Serve:

Lay steak slices on a serving platter Spoon the Caprese mixture evenly over the top and finish with a generous drizzle of balsamic glaze Serve while still warm

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The first time I made this I remember being surprised at how the basil and balsamic transformed the beef into something so lively Even picky eaters ended up asking for seconds

Storage Tips

Store leftover steak and Caprese topping separately in airtight containers Steak will stay tender in the fridge up to three days Reheat gently to avoid drying it out and assemble fresh with toppings just before serving for best texture

Ingredient Substitutions

If you need a dairy free version use a dairy free mozzarella or even ripe avocado slices Switch up the marinade with fresh lemon juice or fresh herbs if you prefer Go for a different cut such as sirloin if flank steak is unavailable just be sure to adjust cooking times

Serving Suggestions

Wonderful with grilled sourdough or over a bed of arugula for a steak salad For a heartier meal pair with roasted potatoes or a cool cucumber salad Try offering extra balsamic glaze on the side for guests who like a sweeter kick

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Cultural Context

Caprese salad originates from the Italian island of Capri and is popular for its simplicity and vibrancy Pairing it with steak brings an Italian summer classic to a whole new level a beautiful mashup of American grilling and Mediterranean freshness

Frequently Asked Questions

→ How long should the flank steak marinate?

For optimal flavor, marinate the steak for at least 1 hour and up to 4 hours in the refrigerator.

→ What grill temperature is recommended?

Preheat the grill to medium-high heat to achieve a nicely seared and tender result.

→ Can I substitute the mozzarella?

Yes, dairy-free mozzarella alternatives work well for dietary preferences or restrictions.

→ How do I know when the steak is done?

For medium-rare, grill until the internal temperature reaches 57°C (135°F).

→ Should the steak rest after grilling?

Let the steak rest under foil for about 5 minutes before slicing to keep it juicy.