Balsamic Caprese Grilled Flank (Print Version)
# Ingredients:
→ For the Steak
01 -
450 g flank steak
02 -
2 tablespoons olive oil
03 -
2 cloves garlic, minced
04 -
1 teaspoon Dijon mustard
05 -
Salt, to taste
06 -
Black pepper, to taste
→ For the Caprese Topping
07 -
150 g cherry tomatoes, halved
08 -
150 g fresh mozzarella balls, halved
09 -
15 g fresh basil leaves, chopped
→ For Serving
10 -
1 tablespoon balsamic glaze
# Instructions:
01 -
In a small bowl, whisk together olive oil, minced garlic, Dijon mustard, salt, and black pepper until fully emulsified.
02 -
Place flank steak in a resealable bag and pour in the marinade. Seal and refrigerate for 1 to 4 hours to enhance flavor infusion.
03 -
Preheat grill to medium-high, allowing it to reach optimal searing temperature.
04 -
Remove steak from marinade and pat dry. Grill for 5 to 7 minutes per side, or until internal temperature reaches 57°C for medium-rare doneness.
05 -
Transfer steak to a board, tent loosely with foil, and let rest for 5 minutes. Slice thinly against the grain for tenderness.
06 -
In a bowl, gently toss halved cherry tomatoes, mozzarella balls, and chopped basil leaves until evenly combined.
07 -
Arrange steak slices on a platter. Top with Caprese mixture and drizzle with balsamic glaze. Serve immediately.
# Notes:
01 -
Marinating the steak for several hours deepens the flavor profile.
02 -
For enhanced smokiness, opt for charcoal grilling.
03 -
Dairy-free mozzarella alternatives may be used to accommodate dietary preferences.