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To make the Balsamic Grilled Flank Steak Caprese, you need the following ingredients: - 1 lb flank steak - 1/2 cup balsamic vinegar - 2 tablespoons extra virgin olive oil - 2 cloves garlic, finely minced - 1 tablespoon Dijon mustard - Salt and freshly ground black pepper, to taste - 2 large ripe tomatoes, sliced into thick rounds - 1 cup fresh mozzarella, sliced into 1/4-inch rounds - 1/2 cup fresh basil leaves, washed and dried - 1 tablespoon honey (optional for added sweetness) Using fresh, quality ingredients makes a big difference. The flank steak needs to be tender and flavorful. Balsamic vinegar adds a rich and tangy taste that complements the steak perfectly. When you mix in garlic and Dijon mustard, you create a marinade that truly shines. Fresh tomatoes and mozzarella bring a classic Caprese vibe to the dish. The basil leaves add a fresh touch and lovely aroma. Optionally, honey can balance the tanginess, making each bite even better. I recommend using the Full Recipe to guide you through each step of this delicious dish. - Mixing the ingredients In a mixing bowl, combine: - 1/2 cup balsamic vinegar - 2 tablespoons extra virgin olive oil - 2 cloves garlic, finely minced - 1 tablespoon Dijon mustard - Salt and freshly ground black pepper, to taste - Optional: 1 tablespoon honey for added sweetness Whisk these together until smooth. This mixture will give your steak a rich flavor. - Marinating the flank steak Place 1 lb of flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish, then refrigerate. Marinate for at least 1 hour, but overnight is best for deeper flavor. - Preheating the grill Preheat your grill or grill pan to medium-high heat. This step is key for a nice sear on the meat. - Grilling time for doneness options Remove the flank steak from the marinade and discard the leftover marinade. Grill the flank steak for about 5-7 minutes on each side for medium-rare. For a precise check, use a meat thermometer. Aim for around 135°F (57°C) for medium-rare. - Resting the steak post-grilling Once grilled, transfer the steak to a cutting board. Let it rest for 5-7 minutes. This helps the juices redistribute, making your steak tender and juicy. - Slicing the steak After resting, slice the steak against the grain into thin strips. This ensures each bite is tender. - Layering with tomatoes and mozzarella On a large serving platter, arrange the sliced steak. Alternate layers with thick rounds of fresh tomatoes and fresh mozzarella. - Adding fresh basil and drizzling balsamic Tuck fresh basil leaves between the layers for added flavor. Finally, drizzle some balsamic vinegar or glaze over the top for a beautiful finish. For the full recipe, check the detailed instructions above. To get the best doneness for your flank steak, use a meat thermometer. This tool helps you check the steak’s internal temperature. For medium-rare, aim for 135°F (57°C). Cooking times can vary, but here are some guidelines: - Medium-rare: 5-7 minutes per side - Medium: 7-9 minutes per side - Well-done: 9-11 minutes per side Adjust these times based on your grill and the thickness of the steak. Want to boost the flavor? Consider adding honey to the marinade. This brings a sweet touch that balances the tangy balsamic. You can also drizzle some extra balsamic glaze over the assembled dish for added richness. It not only tastes great but looks nice too. For a stunning presentation, arrange the steak, tomatoes, and mozzarella nicely on a platter. Alternate the layers for a colorful display. Tuck fresh basil leaves in between layers for extra flavor. Finally, garnish with more basil and drizzle additional balsamic glaze on top. This makes your dish look as good as it tastes. You can find the full recipe details above for a complete guide on making this delightful dish! {{image_4}} You can switch the flank steak for chicken or pork. Both meats work great with the same marinade. Chicken breast will stay juicy if you marinate it for at least an hour. For pork, use tenderloin or chops. If you want a vegetarian option, try grilled eggplant or portobello mushrooms. These will soak up the balsamic flavors well. Slice them thick for a hearty bite. Experiment with different herbs to change the taste. You can add rosemary for a piney note or thyme for something earthy. Fresh herbs will add depth to your dish. You can also mix spices into the marinade. Try smoked paprika for warmth or chili powder for heat. Just a pinch can make a big difference. This dish pairs well with a fresh green salad. A simple arugula salad adds a peppery touch. You can also serve it with garlic bread for a nice crunch. For side dishes, consider roasted vegetables or a light pasta. These will complement the rich flavors of the steak. Serve with your favorite wine for a complete meal. For the full recipe, check out the Balsamic Grilled Flank Steak Caprese. To keep your flank steak fresh, wrap it tightly in plastic wrap or foil. Place the wrapped steak in an airtight container. This method helps prevent air from spoiling the meat. You can store it in the fridge for up to 3 days. After that, the flavor and texture may decline. For reheating, the best method is using the oven. Preheat the oven to 250°F (120°C). Place the steak on a baking sheet and cover it with foil. Heat for about 15-20 minutes until warmed through. This method helps maintain moisture and flavor. You can also use a skillet on low heat, but watch closely to avoid overcooking. Yes, you can freeze flank steak. Cut it into portions for easier use later. Wrap each portion tightly in plastic wrap and then in aluminum foil. This helps prevent freezer burn. You can freeze it for up to 3 months. To thaw, place it in the fridge overnight. This keeps the meat from losing its texture. Yes, you can marinate the steak overnight. Marinating longer gives the steak more flavor. It breaks down tough fibers, making the meat tender. The balsamic vinegar adds a rich, tangy taste that deepens over time. For best results, use a resealable bag. This helps the marinade coat the steak evenly. If you don't have balsamic vinegar, you can use red wine vinegar. It has a similar tangy taste. Another option is apple cider vinegar, which is slightly sweeter. You can also mix vinegar with a bit of honey to mimic balsamic's sweetness. Experiment with what you have and adjust flavors to your liking. To check if flank steak is done, look at its color and feel. Medium-rare steak is warm and red in the center. Use a meat thermometer for best results; aim for 135°F (57°C). Another method is the touch test: press the steak. It should be firm but springy. Rest the steak for juiciness before slicing. This blog post guided you through creating a delicious flank steak Caprese. You learned about the key ingredients, marinade, and grilling steps. I shared tips to achieve the perfect doneness. We explored variations, storage options, and answered common questions. Now, you can impress family and friends with this tasty meal. Try each suggestion to make it your own. Enjoy the process and the flavors!

Balsamic Grilled Flank Steak Caprese

Savor the flavors of summer with this delightful Balsamic Grilled Flank Steak Caprese recipe! Juicy flank steak marinated in a rich balsamic mixture is grilled to perfection and served with fresh tomatoes, creamy mozzarella, and fragrant basil. Perfect for impressing guests or enjoying a family dinner, this dish is simple yet elegant. Click through to explore the full recipe and elevate your grilling game today!
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Ingredients
  

1 lb flank steak

1/2 cup balsamic vinegar

2 tablespoons extra virgin olive oil

2 cloves garlic, finely minced

1 tablespoon Dijon mustard

Salt and freshly ground black pepper, to taste

2 large ripe tomatoes, sliced into thick rounds

1 cup fresh mozzarella, sliced into 1/4-inch rounds

1/2 cup fresh basil leaves, washed and dried

1 tablespoon honey (optional for added sweetness)

Instructions
 

In a mixing bowl, combine the balsamic vinegar, extra virgin olive oil, minced garlic, Dijon mustard, salt, pepper, and honey (if desired). Whisk until well blended to form a smooth marinade.

    Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour—overnight is ideal for deeper flavor infusion.

      Preheat your grill or grill pan to medium-high heat. Remove the flank steak from the marinade and discard the leftover marinade to ensure a good sear.

        Grill the flank steak for approximately 5-7 minutes on each side for medium-rare, adjusting the time according to your preferred doneness. Use a meat thermometer if needed; aim for around 135°F (57°C) for medium-rare.

          Once grilled to perfection, transfer the steak to a cutting board and allow it to rest for 5-7 minutes. This step is crucial as it allows the juices to redistribute, making the steak more tender.

            Slice the rested steak against the grain into thin strips—this ensures a more tender bite.

              On a large serving platter, arrange the sliced steak, alternating layers with tomato and mozzarella slices. Tuck fresh basil leaves between the layers for a burst of flavor and color.

                For an extra touch, drizzle some additional balsamic vinegar or balsamic glaze over the arranged layers before serving.

                  Prep Time: 10 min | Total Time: 1 hr 30 min (includes marinating time) | Servings: 4

                    - Presentation Tips: Create a beautiful display by arranging the steak, tomatoes, and mozzarella slices in a circular pattern on a large platter. Garnish with additional fresh basil leaves and a generous drizzle of balsamic glaze for an elegant finish that’s sure to impress your guests.