Ingredients:
For the Balsamic Marinade/Dressing:
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 large garlic clove, minced or grated
¼ teaspoon salt
¼ teaspoon black pepper
For the Steak Caprese:
2 pounds flank steak
2 cups cherry or grape tomatoes
1 cup buffalo or fresh mozzarella, diced
2 tablespoons fresh basil, thinly sliced
Directions:
Make the Balsamic Marinade: In a bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until fully blended.
Marinate the Steak: Place the flank steak in a shallow dish or resealable bag. Pour half of the balsamic marinade over the steak, making sure it’s well-coated. Cover and marinate in the refrigerator for at least 6-12 hours, or preferably overnight.
Grill the Steak: Remove the steak from the marinade, shaking off any excess. Grill over medium-high heat for about 3-5 minutes per side, depending on your preferred doneness. After grilling, let the steak rest for about 5 minutes.
Grill or Blister the Tomatoes: While the steak rests, grill the cherry tomatoes for 3-5 minutes until lightly charred, or blister them in a skillet over medium-high heat if you prefer.
Assemble the Caprese: Thinly slice the grilled flank steak against the grain. Arrange the slices on a serving platter, then top with the grilled tomatoes, diced mozzarella, and fresh basil. Drizzle the remaining balsamic marinade over the top as a dressing.
Serve: Serve this flavorful steak dish as a main course or alongside a light salad or grilled vegetables for a complete meal.
Enjoy the perfect blend of balsamic marinated steak and fresh Caprese flavors!