Grilled Steak Caprese with Balsamic Reduction
A delicious and colorful dish featuring savory steak, fresh tomatoes, creamy mozzarella, and aromatic basil, elevated by a tangy balsamic reduction.
Ingredients
Marinade
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 large garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
Main Ingredients
- 2 lbs flank steak can substitute with sirloin or ribeye
- 2 cups cherry or grape tomatoes
- 1 cup fresh mozzarella, diced use fresh for best flavor
- 2 tablespoons basil, thinly sliced fresh, for garnish
Instructions
Marinating the Steak
- In a bowl, mix together the balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper.
- Marinate the flank steak with half of the marinade in a shallow dish or a zip-top bag, ensuring the steak is well coated. Cover or seal and refrigerate overnight for best results.
Grilling
- Preheat your grill to medium-high heat.
- Grill the marinated steak for 3-5 minutes on each side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for about 5 minutes.
- While the steak is resting, grill the cherry or grape tomatoes for about 3-5 minutes until slightly charred.
Assembly
- After resting, slice the steak against the grain into thin strips.
- Arrange the sliced steak on a plate and top with grilled tomatoes, diced mozzarella, and fresh basil. Drizzle any remaining marinade over the top to finish the dish.
Notes
For additional flavor, let the steak marinate overnight. Fresh ingredients yield the best taste. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.