Balsamic Caprese Flank Steak (Print-Friendly Version)
Juicy flank steak with fresh mozzarella and basil, enhanced by a rich balsamic-honey glaze.
# Ingredients Required:
→ Meat
01 -
680 to 900 grams flank steak
→ Seasonings
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
5 grams garlic powder
→ Marinade and Glaze
05 -
30 milliliters olive oil
06 -
120 milliliters balsamic vinegar
07 -
15 milliliters honey
08 -
2 cloves garlic, minced
→ Salad
09 -
150 grams cherry tomatoes, halved
10 -
225 grams fresh mozzarella, sliced
11 -
15 grams fresh basil, chopped
# Detailed Directions:
01 -
Generously season the flank steak with salt, black pepper, and garlic powder, then let it rest at room temperature for 20 minutes.
02 -
Heat the grill to medium-high temperature to prepare for cooking.
03 -
In a small saucepan, combine balsamic vinegar, honey, and minced garlic. Simmer gently for 8 to 10 minutes until the mixture thickens to a glaze consistency.
04 -
Place the flank steak on the grill and cook for 5 to 6 minutes per side, aiming for medium-rare doneness. Remove and let it rest for 10 minutes to retain juices.
05 -
In a bowl, mix cherry tomatoes, sliced fresh mozzarella, chopped basil, and drizzle with olive oil. Toss gently to combine.
06 -
Thinly slice the rested steak across the grain, top with the Caprese salad mixture, and drizzle the balsamic glaze over the dish before serving.
# Helpful Advice:
01 -
For a more intense balsamic flavor, reduce the glaze further. Adjust grilling time based on preferred doneness. Marinating the steak for 2-4 hours enhances tenderness and flavor.