Grilled Balsamic Flank Steak Caprese
Grilled Balsamic Flank Steak Caprese: A Quick & Delicious Dinner Delight!
Are you yearning for a dinner solution that’s not just healthy but also bursting with flavor? Look no further! This Grilled Balsamic Flank Steak Caprese is here to save the day. Let’s be honest, there are days when we all want to impress our loved ones without spending hours in the kitchen. This recipe is a perfect blend of savory steak, fresh mozzarella, juicy tomatoes, and fragrant basil—all drizzled with the heavenly goodness of balsamic glaze. Trust me, your dinner table is going to thank you!
Why You’ll Love This Grilled Balsamic Flank Steak Caprese
This dish carries all the stars of summer on a plate! Think of it as a love letter to those balmy evenings spent outdoors, where the grill is your best friend, and the aroma wafting through the air instantly boosts your mood. The best part? It’s super quick to whip up, making it ideal for busy weeknights or even when you wanna dazzle weekend guests.
Ingredients
Before we dive into the cooking, let’s take a moment to gather our heroes:
- 1 pound flank steak
- 1/2 cup balsamic vinegar
- 1 tablespoon olive oil
- 4 large tomatoes, sliced
- 8 ounces fresh mozzarella cheese, sliced
- 1 cup fresh basil leaves
- Salt and pepper, to taste
- Balsamic glaze (for drizzling)
Simple ingredients, BIG flavors!
Cooking Steps
Now, roll up those sleeves and let’s get to it!
- Marinate the Steak: Begin by whisking the balsamic vinegar, olive oil, salt, and pepper together in a bowl. Place the flank steak in a resealable bag, pour the marinade over it, seal, and shake it around to coat. Let it marinate in the fridge for at least 30 minutes—or overnight if you’re feeling ambitious. Pro tip: Hit the snooze button on your alarm and let this marinate while you sleep. That’s called multitasking!
- Grill Time: Preheat your grill to medium-high heat. Once it’s ready, remove the steak from the marinade and place it on the grill. Set a timer for about 5-7 minutes on each side for a medium-rare finish. If you like it well done, aim for about 8-9 minutes on each side.
- Slice with Care: After grilling, let the steak rest for 5-10 minutes before slicing. This is crucial—trust me, no one likes dry steak!
- Assemble Your Caprese: Slice the grilled steak thinly against the grain and layer it up on a platter with slices of fresh tomatoes and mozzarella. Tuck those basil leaves in everywhere for that gorgeous pop of green!
- Finish it Off: Drizzle balsamic glaze over the top like a culinary artist. Voilà , your masterpiece is ready!
Cooking Tips
- If you’re in a crunch for time, a store-bought balsamic glaze works wonders too! Just make sure to look for one with minimal ingredients.
- Is it a little too hot outside to stand by the grill? No problem! You can use a grill pan on the stovetop or even broil in the oven—flexibility is key here!
- Don’t worry if your sauce looks a little lumpy—it’s all part of the magic! A homemade sauce has character!
A Personal Touch
I still remember the first time I made this dish for my family. Picture this—flank steak sizzling away on the grill while my kids dart in and out of the kitchen, unable to resist the delicious smell. Spoiler alert: they absolutely loved it! It quickly became a staple at our family gatherings. Honestly, if my family approves, you know it’s a solid recipe!
FAQs
Can I substitute flank steak in this recipe?
Absolutely! If you’re not a flank steak fan, sirloin or ribeye will work beautifully too.
How can I store leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. But if your family is anything like mine, leftovers might not last that long!
What can I serve with this dish?
This flavorful steak pairs perfectly with a simple green salad or some roasted vegetables. You can even enjoy it in a sandwich the next day—talk about versatility!
As I sit here savoring the last bites of the Grilled Balsamic Flank Steak Caprese, I can’t help but smile thinking of how such simple ingredients can bring so much joy to the table. It’s meals like this that create connections and cherished memories.
So, if you’re on the hunt for a quick, easy, and totally delicious dinner solution, this recipe should be at the top of your list. Trust me, you’ll be making this again and again!
Feeling inspired? Check out more delightful recipes like this Grilled Vegetable Quinoa Bowl or my personal favorite, Homemade Basil Pesto, perfect for livening up all your summer dishes!
Meta Description: Grilled Balsamic Flank Steak Caprese is the perfect recipe for busy nights. Quick, easy, and delicious—your family will love this meal!
Incorporate this savory experience into your weekly lineup, and watch as your culinary confidence soars! Happy cooking!
Grilled Balsamic Flank Steak Caprese
Ingredients
For the Marinade
- 1 pound flank steak Main protein for the dish
- 1/2 cup balsamic vinegar For marinating the steak
- 1 tablespoon olive oil To add flavor and help tenderize the steak
- Salt and pepper to taste Salt and pepper, to taste For seasoning the marinade
For the Caprese
- 4 large tomatoes, sliced Fresh for layering
- 8 ounces fresh mozzarella cheese, sliced Pairing perfectly with the tomatoes
- 1 cup fresh basil leaves Adds freshness and color
- to taste Balsamic glaze For drizzling before serving
Instructions
Marinate the Steak
- Whisk together balsamic vinegar, olive oil, salt, and pepper in a bowl.
- Place flank steak in a resealable bag, pour the marinade over it, seal the bag, and shake to coat.
- Let it marinate in the fridge for at least 30 minutes, or overnight for best results.
Grill Time
- Preheat grill to medium-high heat.
- Remove the steak from the marinade and grill for about 5-7 minutes on each side for medium-rare or 8-9 minutes for well-done.
Slice and Assemble
- Let the steak rest for 5-10 minutes before slicing to ensure juiciness.
- Slice the steak thinly against the grain and layer it on a platter with sliced tomatoes and mozzarella.
- Tuck in fresh basil leaves throughout the platter.
Finish it Off
- Drizzle balsamic glaze over the assembled dish and serve.
