Balsamic Grilled Flank Steak Caprese


Balsamic grilled flank steak topped with blistered tomatoes and fresh mozzarella caprese!


For the balsamic marinade/dressing:
    • 1/4 cup balsamic vinegar
    • 1/4 cup extra virgin olive oil
    • 1 tablespoon Dijon mustard
    • 1 teaspoon honey
    • 1 large clove garlic, minced/grated
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
For the steak caprese:
  • 2 pounds flank steak
  • 2 cups cherry/grape tomatoes
  • 1 cup buffalo/fresh mozzarella, diced
  • 2 tablespoons basil, thinly sliced
For the balsamic marinade/dressing:
    1. Mix everything well.
For the steak caprese:
  1. Marinate the steak in half of the marinade in the fridge overnight.
  2. Shake off the excess marinade and grill over medium-high heat until cooked to the desired level of doneness, about 3-5 minutes per side, before setting aside to rest for 5 minutes.
  3. Grill the cherry tomatoes until lightly charred, about 3-5 minutes. (Or blister them in a heavy bottom skillet on a stove burner at medium-high heat.)
  4. Slice the steak thinly against the grain, top with the blistered tomatoes, mozzarella, basil and remaining dressing and enjoy!



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