Description
Juicy grilled flank steak is topped with fresh mozzarella, ripe tomatoes, and basil, then finished with a sweet-tangy balsamic glaze for a delicious caprese-inspired main course.
Ingredients
Scale
- 1 1/2 to 2 pounds flank steak
- 3 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 ounces fresh mozzarella, sliced
- 2 large ripe tomatoes, sliced
- 1 cup fresh basil leaves
- 2 tablespoons balsamic glaze, for drizzling
- Flaky sea salt, for serving
Instructions
- In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, garlic, oregano, kosher salt, and black pepper.
- Place the flank steak in a shallow dish and pour the marinade over it, turning to coat. Let marinate at room temperature for 30 minutes, or cover and refrigerate for up to 8 hours.
- Preheat an outdoor grill or grill pan to high heat. Brush the steak with the remaining 1 tablespoon olive oil.
- Grill the steak for 4 to 6 minutes per side for medium-rare, or until desired doneness is reached.
- Transfer the steak to a cutting board and let rest for 10 minutes before slicing.
- Slice the steak thinly against the grain.
- Arrange the sliced steak on a serving platter and top with fresh mozzarella slices, tomato slices, and basil leaves.
- Drizzle with balsamic glaze and sprinkle with flaky sea salt before serving.
Notes
For the most tender steak, always slice against the grain. Letting the steak rest for at least 10 minutes allows the juices to redistribute. If you prefer more char, pat the steak dry before grilling and use high heat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 485 kcal
- Sugar: 6 g
- Fat: 28 g
- Carbohydrates: 8 g
- Protein: 40 g