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- Flank steak and marinade ingredients - 1 lb flank steak - 1/2 cup balsamic vinegar - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 tablespoon dijon mustard - Salt and pepper to taste - Fresh produce and herbs - 2 large tomatoes, sliced - 1 cup fresh mozzarella, sliced - 1/2 cup fresh basil leaves - Optional ingredients - 1 tablespoon honey To make this dish, start with high-quality flank steak. It gives great flavor and tenderness when cooked right. The marinade is simple but packs a punch. You have balsamic vinegar, olive oil, garlic, and dijon mustard. They blend well for a tangy taste. Fresh tomatoes and mozzarella are key for the Caprese style. Use ripe tomatoes for the best flavor. Fresh mozzarella adds creaminess that complements the steak. Basil leaves add brightness and a fresh aroma. You can add honey to the marinade if you like it sweet. It balances the tang of the vinegar. Each ingredient plays a part in creating a delightful meal. For the full recipe, check out the cooking instructions and tips. Start by making the marinade. In a small bowl, whisk together: - 1/2 cup balsamic vinegar - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 tablespoon dijon mustard - Salt and pepper to taste - 1 tablespoon honey (optional) Mix until everything blends well. This marinade gives the steak rich flavor and a nice sheen. Next, place the flank steak in a resealable plastic bag. Pour the marinade over the steak. Seal the bag tightly. Make sure the steak is coated well. Marinate it in the fridge for at least 1 hour. For the best taste, marinate overnight. Preheat your grill to medium-high heat. This step is key. A hot grill creates good char and flavor. Remove the steak from the marinade and throw away the marinade. Grill the flank steak for about 5-7 minutes on each side for medium rare. If you want it more done, leave it on a bit longer. Use a meat thermometer if you have one. This ensures you get your desired doneness. After grilling, let the steak rest for 5 minutes. This helps keep it juicy. Slice it against the grain into thin strips. This makes each bite tender. Now for the fun part—assembling your Caprese! On a large serving platter, layer the sliced steak, tomatoes, and fresh mozzarella. Alternate them in a pretty pattern. Add fresh basil leaves between the layers. This adds color and flavor. For the final touch, drizzle extra balsamic vinegar or a balsamic glaze on top. This gives your dish a sweet and tangy finish. This recipe is a delight for both the eyes and the taste buds. You can find the full recipe linked above for detailed steps. To get those perfect grill marks, start with a clean grill. Heat it to medium-high before adding the steak. Place the flank steak at a 45-degree angle on the grill. After a few minutes, rotate the steak for that nice crosshatch pattern. Flip it only once to keep juices inside. To avoid overcooking the steak, use a meat thermometer. Aim for 130°F for medium-rare. If you like it more done, go up to 145°F. Pull the steak off the heat just before it reaches your target temp. Let it rest for five minutes to lock in the juices. Pair this dish with simple sides like grilled veggies or a fresh salad. The bright flavors of the Caprese blend well with roasted potatoes too. You can also enjoy this steak in sandwiches or wraps. Use leftovers to make a tasty steak salad for lunch. You can switch up the marinade with different oils or vinegars. Try red wine vinegar for a bolder taste. Adding herbs like oregano or thyme can enhance the flavor. For a sweet twist, use maple syrup instead of honey. Each change creates a new flavor profile for your steak. For the full recipe, check out the Balsamic Grilled Flank Steak Caprese. {{image_2}} For a tasty twist, you can swap the flank steak for other cuts. Try sirloin, ribeye, or even skirt steak for different flavors and textures. Each cut brings its unique charm to the dish. If you prefer a plant-based option, use grilled portobello mushrooms or marinated tofu instead of steak. Both options keep the Caprese vibe alive. Want to spice things up? Add spices like smoked paprika or cumin to the marinade. Fresh herbs like rosemary or thyme can also elevate the flavor. For vinegars, experiment with apple cider or red wine vinegar. Each choice adds a new layer of taste to your dish. Have leftovers? Get creative! Chop the steak and mix it into a salad or pasta. You can also use it as a filling for tacos or wraps. For serving, try making mini Caprese skewers. Just stack steak, mozzarella, and basil on toothpicks for easy bites. The options are endless! For the full recipe, check out Balsamic Grilled Flank Steak Caprese. To keep your Balsamic Grilled Flank Steak Caprese fresh, store leftovers in an airtight container. Make sure to refrigerate within two hours of cooking. This dish stays fresh for about three to four days. If you notice any changes in smell or color, it’s best to discard it. When reheating the steak, use a skillet over medium heat. This method keeps it juicy and flavorful. You can add a splash of balsamic vinegar to enhance the taste. For the Caprese, reheat the steak separately. This ensures the fresh tomatoes and mozzarella stay crisp and creamy. Yes, you can freeze flank steak! To freeze, wrap it tightly in plastic wrap and then place it in a freezer bag. This helps prevent freezer burn. It’s best to use it within three months. When thawing, do it overnight in the fridge. This way, the texture stays nice and tender. To get the best flavor, marinate flank steak for at least 1 hour. For more flavor, let it sit overnight in the fridge. The marinade should mix balsamic vinegar, olive oil, garlic, and spices. This will help tenderize the meat and add amazing taste. A meat thermometer is your best friend here. For medium-rare, aim for 130°F to 135°F. Insert the thermometer into the thickest part of the steak. This way, you can be sure it's cooked perfectly. Yes, you can prepare components ahead. Marinate the steak the night before. Store tomatoes, mozzarella, and basil in the fridge. Assembling it right before serving keeps it fresh. This makes meal prep easy and stress-free. Great sides include grilled vegetables, garlic bread, or a fresh green salad. You can also serve it with pasta or quinoa for a hearty meal. Pairing these sides enhances your dining experience. For more ideas, check out the Full Recipe for additional inspiration. This blog post covered a tasty recipe for Balsamic Grilled Flank Steak Caprese. We explored the key ingredients, step-by-step instructions, and useful tips for grilling. You learned about storing leftovers and even variations to try. Now, it’s time to enjoy your creation and impress your family or guests. Don’t hesitate to add your own twists and share your results. Happy cooking!

Balsamic Grilled Flank Steak Caprese

Discover the deliciousness of Balsamic Grilled Flank Steak Caprese! This mouthwatering dish features tender flank steak marinated in a flavorful balsamic mixture, layered with juicy tomatoes, creamy mozzarella, and fresh basil. Perfect for summer grilling, this recipe is a feast for the eyes and taste buds. Click through to explore the full recipe and impress your guests with this stunning dish that’s easy to prepare and packed with flavor!
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Ingredients
  

1 lb flank steak

1/2 cup balsamic vinegar

2 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon dijon mustard

Salt and pepper to taste

2 large tomatoes, sliced

1 cup fresh mozzarella, sliced

1/2 cup fresh basil leaves

1 tablespoon honey (optional)

Instructions
 

In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, dijon mustard, salt, pepper, and honey (if using) to create a marinade.

    Place the flank steak in a resealable plastic bag and pour the marinade over it. Seal the bag and marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.

      Preheat the grill to medium-high heat. Remove the steak from the marinade and discard the marinade.

        Grill the flank steak for about 5-7 minutes per side for medium rare, or until it reaches your desired level of doneness.

          Once cooked, remove the steak from the grill and let it rest for 5 minutes before slicing against the grain into thin strips.

            On a serving platter, alternate layers of sliced steak, tomatoes, and mozzarella. Tuck fresh basil leaves in between layers.

              Drizzle extra balsamic vinegar or a balsamic glaze on top for added flavor.

                Prep Time: 10 min | Total Time: 1 hr 30 min | Servings: 4

                  - Presentation Tips: Arrange the steak, tomatoes, and mozzarella in a circular pattern on a large platter. Garnish with additional fresh basil leaves and a drizzle of balsamic glaze for an elegant touch.