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Grilled Caprese Flank Steak

Tender grilled flank steak topped with blistered tomatoes, mozzarella pearls, and basil ribbons drizzled with sweet balsamic glaze, Enjoy!
Course: Entrée
Cuisine: American, Italian
Servings: 6

Ingredients

BALSAMIC MARINADE:

  • 1/4 c. balsamic vinegar
  • 1/4 c. extra virgin olive oil
  • 1 T. Dijon mustard
  • 1 tsp. honey
  • 1 lg. clove garlic pressed
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

FLANK STEAK:

  • 2 lb. flank steak

CAPRESE:

  • 2 c. cherry or grape tomatoes
  • 1 c. mozzarella pearls cut in half
  • 2 T. basil cut into ribbons
  • 2 T. Balsamic glaze (not vinegar) for drizzling
  • Garlic butter crostini for serving, optional

Instructions

  • BALSAMIC MARINADE: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper.
  • Place the flank steak in a shallow dish and pour the marinade over the steak. Cover the dish and marinate 6-8 hours or overnight in the refrigerator. (Alternately, you could marinate the steak in a zip-top bag.)
  • FLANK STEAK CAPRESE: Shake off the excess marinade and grill over medium-high heat until cooked to the desired level of doneness, about 3-5 minutes per side, before setting aside to rest for 5 minutes, then thinly slice the steak against the grain.
  • Meanwhile, grill the cherry tomatoes in a basket or blister in a hot skillet until lightly charred, about 3-5 minutes.
  • TO ASSEMBLE: Arrange the steak slices on a serving board or platter. Top with the blistered tomatoes, mozzarella pearls, and basil ribbons. Drizzle with balsamic glaze and serve immediately with garlic butter crostini.