Ingredients:
1 ½ lbs flank steak
2 tablespoons olive oil
Salt and pepper, to taste
2 cups cherry tomatoes, halved
8 oz fresh mozzarella cheese, sliced
1 cup fresh basil leaves
1 tablespoon balsamic vinegar
2 tablespoons balsamic glaze (for drizzling)
Optional: 1 teaspoon garlic powder (for seasoning the steak)
Instructions:
Marinate the Flank Steak:
- In a small bowl, mix together 2 tablespoons of olive oil, salt, pepper, and garlic powder (if using).
- Rub the marinade over the flank steak, covering it evenly. Let it marinate for at least 30 minutes (up to 2 hours in the refrigerator for more flavor).
Preheat the Grill:
- Preheat your grill to medium-high heat.
Grill the Flank Steak:
- Remove the steak from the marinade and place it on the grill. Grill for about 6-8 minutes on each side for medium-rare (internal temperature of 135°F/57°C) or longer for desired doneness.
- Once done, remove the steak from the grill and let it rest for 5-10 minutes before slicing.
Prepare the Caprese Salad:
- While the steak is resting, in a large bowl, combine the halved cherry tomatoes and fresh basil leaves. Drizzle with balsamic vinegar, and season with salt and pepper to taste. Toss gently to combine.
Assemble the Dish:
- Thinly slice the grilled flank steak against the grain. On a serving platter, arrange the sliced steak alongside the Caprese salad.
- Layer the fresh mozzarella slices on top of the tomatoes and basil.
Drizzle with Balsamic Glaze:
- Drizzle the assembled dish with balsamic glaze for added flavor and presentation.
Serve:
- Enjoy this Grilled Flank Steak Caprese warm or at room temperature as a delicious and colorful meal!
This dish beautifully combines the rich flavors of grilled steak with the fresh and vibrant elements of a Caprese salad!