Ingredients
Equipment
Method
- Pat the flank steak dry with paper towels. In a small bowl, whisk together 1 tablespoon of olive oil, ½ tablespoon of balsamic glaze, Italian seasoning, garlic powder, salt, and pepper. Rub this marinade all over the flank steak, ensuring it’s evenly coated. Let it sit at room temperature for about 15-30 minutes while you prepare the remaining ingredients. This allows the steak to come closer to even cooking temperature and absorb the flavors.1.5 pounds flank steak, 2 tablespoons olive oil, 1 tablespoon balsamic glaze, 1 teaspoon dried Italian seasoning, 0.5 teaspoon garlic powder, Salt
- Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean and oil the grill grates to prevent sticking.
- Place the marinated flank steak on the preheated grill. Grill for 4-6 minutes per side for medium-rare, or adjust the time to your desired level of doneness. Use a meat thermometer for accuracy: 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium. Avoid overcooking, as flank steak can become tough if cooked too long.1.5 pounds flank steak
- Once grilled to your liking, carefully remove the flank steak from the grill and place it on a clean cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and moist steak. After resting, slice the steak thinly against the grain. Slicing against the grain is paramount for flank steak's tenderness.1.5 pounds flank steak
- While the steak is resting, in a medium bowl, gently combine the halved cherry tomatoes, fresh mozzarella pieces, and fresh basil leaves. Drizzle with the remaining 1 tablespoon of olive oil and ½ tablespoon of balsamic glaze. Add the optional lemon juice for a touch of acidity, and season with a pinch of salt and freshly ground black pepper. Toss gently to coat everything without bruising the basil.2 tablespoons olive oil, 1 tablespoon balsamic glaze, 1 pint cherry tomatoes, 8 ounces fresh mozzarella, 1 bunch fresh basil leaves, 1 tablespoon extra virgin olive oil, 1 teaspoon lemon juice, Salt
- Arrange the thinly sliced grilled flank steak on a serving platter or individual plates. Spoon the fresh Caprese mixture generously over the steak. Drizzle with any accumulated juices from the cutting board. Serve immediately and enjoy the delightful combination of warm, savory steak and cool, bright Caprese elements.1.5 pounds flank steak, 1 pint cherry tomatoes, 8 ounces fresh mozzarella, 1 bunch fresh basil leaves
Notes
To store leftover Grilled Flank Steak Caprese, it's best to separate the steak from the Caprese topping. Refrigerate the sliced steak in an airtight container for up to 3 days. Store the Caprese topping (tomatoes, mozzarella, basil) in a separate airtight container in the refrigerator for up to 2 days. The basil may wilt slightly, but the flavors will still be pleasant. To reheat, gently warm the sliced flank steak in a skillet over medium-low heat for a few minutes, or briefly in a warm oven (around 300°F or 150°C) until just heated through. Avoid overheating, as this can dry out the steak. The Caprese topping is best served fresh and cold, so add it to the warmed steak just before serving. Freezing this dish is not recommended as the fresh mozzarella and basil do not hold up well to freezing and thawing.