Balsamic Caprese Flank Steak (Printable Version)

Juicy grilled flank steak topped with fresh tomatoes, mozzarella, and basil, finished with a drizzle of balsamic glaze.

# Everything You’ll Need:

→ Marinade and Steak

01 - 1 lb flank steak
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon Dijon mustard
05 - Salt, to taste
06 - Pepper, to taste

→ Caprese Topping

07 - 1 cup cherry tomatoes, halved
08 - 1 cup fresh mozzarella balls (bocconcini), halved
09 - 1/4 cup fresh basil leaves, chopped
10 - 1 tablespoon balsamic glaze, for drizzling

# Steps to Cook:

01 - In a small bowl, whisk olive oil, garlic, Dijon mustard, salt, and pepper together.
02 - Place the flank steak in a resealable bag, pour the marinade over it, and refrigerate for 1 to 4 hours.
03 - Heat the grill to medium-high.
04 - Cook the steak for 5-7 minutes per side, depending on your preferred doneness. Use a meat thermometer for accuracy.
05 - Allow the steak to rest for 5 minutes, then slice thinly against the grain.
06 - Combine the halved cherry tomatoes, mozzarella balls, and chopped basil leaves in a small bowl.
07 - Arrange the steak slices on a serving platter, top with the Caprese mix, and drizzle with balsamic glaze. Serve immediately.

# Extra Suggestions:

01 - Marinate the steak for a longer duration to achieve stronger flavors.
02 - For added smokiness, use a charcoal grill.
03 - You can substitute mozzarella with a dairy-free alternative if needed.

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