Grilled Flank Steak Caprese
Seared flank steak with a cool Caprese topping of cherry tomatoes, mozzarella, and basil, finished with balsamic glaze for a high-protein, Italian-American dinner.
Ingredients
- Flank steak (1 lb)
- Olive oil (2 tablespoons)
- Garlic, minced (2 cloves)
- Dijon mustard (1 teaspoon)
- Salt and pepper (to taste)
- Cherry tomatoes, halved (1 cup)
- Fresh mozzarella balls (bocconcini), halved (1 cup)
- Fresh basil leaves, chopped (1/4 cup)
- Balsamic glaze (1 tablespoon)
Instructions
- Trim excess fat from flank steak
- In a bowl, whisk olive oil, garlic, Dijon mustard, salt, and pepper to make marinade
- Place steak in marinade, cover, and refrigerate for 4+ hours
- Preheat grill or skillet to medium-high heat (450-500°F)
- Sear steak 3-5 minutes per side until charred and medium-rare
- Let rest 5-10 minutes
- Slice steak against the grain
- Arrange halved tomatoes, mozzarella, and basil over steak slices
- Drizzle with balsamic glaze and serve
Notes
Marinate steak at least 4 hours for best flavor
Substitute avocado oil for higher heat tolerance
Use bocconcini balls in husks for colorful presentation
Let steak rest 5-10 minutes to retain juices
Glaze balsamic vinegar adds extra tanginess
Substitute avocado oil for higher heat tolerance
Use bocconcini balls in husks for colorful presentation
Let steak rest 5-10 minutes to retain juices
Glaze balsamic vinegar adds extra tanginess
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 12gProtein: 35gFat: 20gSaturated Fat: 6gCholesterol: 75mgSodium: 450mgFiber: 2gSugar: 5g
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