Description
A vibrant and flavorful dish featuring marinated flank steak served alongside a fresh Caprese salad, topped with balsamic glaze.
Ingredients
Scale
- 1½ pounds flank steak
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella balls
- ½ cup fresh basil, chopped
- 3 tablespoons balsamic glaze (or reduced balsamic vinegar)
Instructions
- Combine the olive oil, minced garlic, salt, and black pepper in a zip-top bag or shallow dish. Add the flank steak and ensure it’s well-coated. Marinate for at least 1 hour or up to 8 hours in the refrigerator.
- Preheat your grill to medium-high heat. Remove the steak from the marinade and place on the grill. Cook for 4-5 minutes on each side or until desired doneness.
- Let the steak rest for 5–10 minutes to allow juices to redistribute. Slice thinly against the grain.
- Combine the halved cherry tomatoes, fresh mozzarella balls, and chopped basil in a mixing bowl. Drizzle with olive oil and sprinkle with salt.
- Arrange the steak slices alongside the Caprese salad and drizzle with balsamic glaze before serving.
Notes
Use heirloom tomatoes when in season for a variety of colors and textures. Leftovers can be stored for up to 3 days.
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg