Description
Flank steak marinated in balsamic vinegar, garlic, and herbs, grilled to perfection, then topped with fresh mozzarella, tomatoes, and basil for a Caprese-inspired twist.
Ingredients
Scale
- 1 1/2 pounds flank steak
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 pint cherry tomatoes, halved
- 8 ounces fresh mozzarella cheese, sliced
- 1/4 cup fresh basil leaves, chopped
- Balsamic glaze for drizzling
Instructions
- 1. In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried oregano, dried basil, salt, and pepper.
- 2. Place flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, turning to coat. Refrigerate for at least 30 minutes, or up to 4 hours.
- 3. Preheat grill to medium-high heat (about 400°F).
- 4. Remove steak from marinade and discard excess marinade. Grill steak for 4-6 minutes per side for medium-rare, or until desired doneness.
- 5. Remove steak from grill and let rest for 5-10 minutes. Slice thinly against the grain.
- 6. Arrange sliced steak on a serving platter. Top with cherry tomatoes, fresh mozzarella slices, and chopped basil.
- 7. Drizzle with balsamic glaze. Serve immediately.
Notes
For best results, let the steak rest before slicing to retain juices. You can substitute flank steak with skirt steak or sirloin.
Nutrition
- Calories: 420
- Sugar: 6g
- Fat: 26g
- Carbohydrates: 10g
- Protein: 35g