Description
A delightful dish combining grilled flank steak, juicy cherry tomatoes, creamy mozzarella, and fresh basil, finished with a drizzle of balsamic glaze.
Ingredients
Scale
- 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)
Instructions
- In a zip-top bag or shallow dish, combine the olive oil, minced garlic, salt, and black pepper. Add the flank steak, ensuring it’s fully coated in the marinade. Refrigerate for at least 1 hour or up to 8 hours.
- Preheat your grill to medium-high heat. Remove the steak from the marinade, allowing excess to drip off, and lightly oil the grill grates.
- Grill the steak for about 4-5 minutes per side for medium-rare, aiming for an internal temperature of 135°F.
- Once cooked, remove the steak from the grill and let it rest for 5-10 minutes. Thinly slice against the grain.
- In a medium bowl, toss together the cherry tomatoes, mozzarella balls, and chopped basil. Drizzle with olive oil and a pinch of salt.
- Arrange the steak slices on a platter alongside the Caprese salad. Drizzle with balsamic glaze before serving.
Notes
Marinate steak overnight for deeper flavors. Serve with garlic bread or grilled vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg