Caprese Flank Steak (Printable Version)
Flavorful flank steak paired with basil and mozzarella finished with a honey-balsamic glaze.
# Ingredients You'll Need:
→ Meat
01 -
680 to 900 grams flank steak
→ Seasonings
02 -
Black pepper, to taste
03 -
Salt, to taste
04 -
5 grams garlic powder
→ Glaze and Marinade
05 -
120 milliliters balsamic vinegar
06 -
2 cloves garlic, minced
07 -
30 milliliters olive oil
08 -
15 milliliters honey
→ Salad
09 -
225 grams fresh mozzarella, sliced
10 -
15 grams fresh basil, chopped
11 -
150 grams cherry tomatoes, halved
# Detailed Preparation Steps:
01 -
Sprinkle salt, black pepper, and garlic powder on the steak. Leave it out for 20 minutes to come to room temp.
02 -
Turn the grill to a medium-high heat so it's ready for cooking.
03 -
Mix balsamic vinegar, honey, and minced garlic in a small pan. Let it cook low and slow for 8 to 10 minutes until it thickens.
04 -
Put the steak on the hot grill and cook it 5 to 6 minutes each side for medium-rare. Take it off and let it rest 10 minutes so juices stay inside.
05 -
In a bowl, toss cherry tomatoes, fresh mozzarella slices, chopped basil, and a splash of olive oil. Mix gently.
06 -
Slice the rested steak thin across the grain. Pile on the Caprese salad and drizzle with the balsamic glaze before serving.
# Helpful Tips:
01 -
If you want a stronger balsamic taste, keep simmering the glaze till it’s thicker. Cook longer or shorter depending on how you like the steak. Letting the steak soak for 2 to 4 hours before cooking will make it tastier and tender.