why make this recipe
Grilled Flank Steak Caprese with Balsamic Dressing is a perfect dish for any summer barbecue or family dinner. It combines the bold flavors of marinated steak with the fresh tastes of tomatoes, mozzarella, and basil. This dish is not only delicious but also visually appealing. The combination of ingredients makes it a crowd-pleaser, and it’s simple to prepare. Plus, the balsamic dressing adds a tangy sweetness that ties everything together.
how to make Grilled Flank Steak Caprese with Balsamic Dressing
Ingredients:
- 1½ pounds flank steak
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups cherry tomatoes
- 8 ounces fresh mozzarella balls
- ½ cup fresh basil, chopped
- 3 tablespoons balsamic glaze (or reduced balsamic vinegar)
Directions:
- In a zip-top bag or shallow dish, combine olive oil, minced garlic, salt, and black pepper. Add flank steak and coat thoroughly. Refrigerate and marinate for at least 1 hour or up to 8 hours.
- Preheat grill to medium-high heat. Remove steak from marinade and grill for 4-5 minutes per side, or until desired doneness.
- Let the steak rest for 5–10 minutes, then slice thinly against the grain.
- In a bowl, mix cherry tomatoes, mozzarella balls, and chopped basil. Drizzle with a little olive oil and season with a pinch of salt.
- Arrange steak slices and Caprese salad on a serving platter. Drizzle with balsamic glaze just before serving.
how to serve Grilled Flank Steak Caprese with Balsamic Dressing
Serve this dish warm on a large platter, either as a main course or as a shareable appetizer. It pairs well with crusty bread or over a bed of mixed greens. The vibrant colors and fresh ingredients make it visually attractive, perfect for impressing guests or family.
how to store Grilled Flank Steak Caprese with Balsamic Dressing
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To keep the ingredients fresh, it’s best to store the steak and the Caprese salad separately. You can also store the balsamic glaze separately to avoid sogginess. Reheat the steak gently on the grill or in a skillet before serving.
tips to make Grilled Flank Steak Caprese with Balsamic Dressing
- Allow the steak to marinate for the full time for the best flavor.
- Use high-quality ingredients, especially for the mozzarella and balsamic glaze, to enhance taste.
- Don’t skip the resting time after grilling; it helps keep the meat juicy.
- Feel free to add other vegetables to the Caprese salad, such as avocado or bell peppers.
variation
You can change the protein by using chicken or shrimp in place of flank steak. For a vegetarian option, consider using grilled eggplant or zucchini along with the Caprese salad. You can also experiment with different types of cheese, like burrata or feta.
FAQs
1. Can I make this dish ahead of time?
Yes, you can marinate the steak in advance and prepare the Caprese salad a few hours before serving. Just assemble everything right before serving to keep it fresh.
2. What can I serve with this dish?
This dish goes well with crusty bread, a simple green salad, or even grilled vegetables.
3. How can I tell when the steak is done?
Use a meat thermometer to check the internal temperature. For medium-rare, it should be around 135°F; for medium, about 145°F.
Enjoy this tasty and simple Grilled Flank Steak Caprese with Balsamic Dressing at your next gathering!
Grilled Flank Steak Caprese with Balsamic Dressing
Ingredients
For the Steak Marinade
- 1.5 pounds flank steak You can substitute with chicken or shrimp for variation.
- 3 tablespoons olive oil Use good quality olive oil for better flavor.
- 3 cloves garlic, minced
- 1 teaspoon salt Adjust to taste.
- 0.5 teaspoon black pepper Freshly ground is preferred.
For the Caprese Salad
- 2 cups cherry tomatoes Halved for better presentation.
- 8 ounces fresh mozzarella balls Bocconcini or ciliegine work well.
- 0.5 cup fresh basil, chopped Can substitute with other herbs if desired.
- 3 tablespoons balsamic glaze Or use reduced balsamic vinegar.
Instructions
Marinating the Steak
- In a zip-top bag or shallow dish, combine olive oil, minced garlic, salt, and black pepper.
- Add flank steak and coat thoroughly, then refrigerate and marinate for at least 1 hour or up to 8 hours.
Grilling the Steak
- Preheat grill to medium-high heat.
- Remove steak from marinade and grill for 4-5 minutes per side, or until desired doneness.
- Let the steak rest for 5-10 minutes, then slice thinly against the grain.
Preparing the Caprese Salad
- In a bowl, mix cherry tomatoes, mozzarella balls, and chopped basil.
- Drizzle with a little olive oil and season with a pinch of salt.
Serving
- Arrange steak slices and Caprese salad on a serving platter.
- Drizzle with balsamic glaze just before serving.