Ingredients
1 flank steak (about 1.5–2 lbs)
2 cups cherry tomatoes, halved
1 cup fresh mozzarella, cubed
¼ cup fresh basil leaves, chopped
2 tbsp balsamic glaze
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
½ tsp red pepper flakes (optional)
For the Marinade:
¼ cup balsamic vinegar
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
Instructions
1. Marinate the Flank Steak
1. In a bowl, whisk together the balsamic vinegar, olive oil, minced garlic, salt, and black pepper.
2. Place the flank steak in a shallow dish or a resealable plastic bag and pour the marinade over it.
3. Cover and refrigerate for at least 1 hour (or up to 8 hours for better flavor).
2. Grill the Flank Steak
1. Preheat the grill to medium-high heat (400–450°F / 200–230°C).
2. Remove the steak from the marinade and let excess liquid drip off.
3. Grill for 4–6 minutes per side for medium-rare (or longer if you prefer more doneness).
4. Remove from the grill and let it rest for 5–10 minutes before slicing against the grain.
3. Prepare the Caprese Topping
1. In a bowl, combine the halved cherry tomatoes, cubed mozzarella, chopped basil, extra virgin olive oil, balsamic glaze, minced garlic, oregano, salt, black pepper, and red pepper flakes (if using).
2. Toss gently to mix.
4. Serve
1. Arrange the sliced flank steak on a serving platter.
2. Spoon the Caprese mixture over the steak.
3. Drizzle with additional balsamic glaze if desired.
4. Serve immediately and enjoy!