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Grilled Flank Steak with Balsamic Caprese Twist

A savory grilled flank steak marinated in balsamic vinegar, topped with blistered cherry tomatoes, fresh mozzarella, and basil for a Caprese twist.

  • Total Time: 30 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 large clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds flank steak
  • 2 cups cherry or grape tomatoes
  • 1 cup fresh mozzarella, diced
  • 2 tablespoons basil, thinly sliced

Instructions

  1. Mix balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper to make the marinade.
  2. Marinate the flank steak in half of the marinade in the fridge overnight. Shake off excess marinade and grill over medium-high heat for 3-5 minutes per side until desired doneness, then rest for 5 minutes.
  3. Grill cherry tomatoes until lightly charred, about 3-5 minutes. Slice steak thinly against the grain, top with blistered tomatoes, mozzarella, basil, and remaining marinade.

Notes

Slice steak against the grain for maximum tenderness. Use a grill or heavy skillet for blistering tomatoes. Let steak rest to retain juices.

  • Author: Olivia Bennett
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Method: Main Dish
  • Cuisine: Italian-American

Nutrition

  • Calories: 450
  • Sugar: 6g
  • Sodium: 350mg
  • Fat: 28g
  • Saturated Fat: 8g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 40g
  • Cholesterol: 110mg