Caprese Flank Steak (Printable Version)
Juicy grilled flank steak layered with fresh mozzarella, tomatoes, basil, and a sweet balsamic drizzle.
# Ingredients You'll Need:
→ Beef
01 -
2 tablespoons olive oil
02 -
A pinch of black pepper
03 -
680 to 907 grams flank steak
04 -
Salt as you like
05 -
1 teaspoon garlic powder
→ Balsamic Glaze
06 -
1 tablespoon honey
07 -
2 cloves garlic, finely chopped
08 -
120 milliliters balsamic vinegar
→ Caprese Salad
09 -
15 grams fresh basil, chopped
10 -
150 grams cherry tomatoes, cut in half
11 -
227 grams fresh mozzarella, sliced
# Detailed Preparation Steps:
01 -
Cut the steak against the grain into thin slices. Pile the Caprese salad on top. Pour a good amount of balsamic glaze over everything and dig in.
02 -
Take the sliced mozzarella, halved cherry tomatoes, and chopped basil. Toss them gently in a bowl with some olive oil.
03 -
Grill your steak for about 5 to 6 minutes each side to get medium-rare. Then take it off and leave it to rest for 10 minutes so it stays juicy.
04 -
Put garlic, balsamic vinegar, and honey in a pan. Let it simmer on low heat for 8-10 minutes until it thickens up nicely.
05 -
Heat your grill until it's hot but not too fierce — medium-high heat works best. Make sure it’s evenly heated all over.
06 -
Sprinkle salt, pepper, and garlic powder all over the flank steak. Let it sit at room temperature for 20 minutes so the flavors soak in.
# Helpful Tips:
01 -
If you want more punch, cook the balsamic glaze a bit longer so it gets stronger.
02 -
Cook your steak more or less depending on how done you like it.
03 -
You can marinate the steak for 2 to 4 hours to get it more tender and flavorful.