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Grilled Steak Caprese with Balsamic Reduction

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A fresh and hearty fusion of grilled flank steak with classic caprese ingredients—juicy tomatoes, creamy mozzarella, fresh basil, and a tangy balsamic marinade—perfect for summer dinners or elegant entertaining.

Ingredients

  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 large garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 lbs flank steak
  • 2 cups cherry or grape tomatoes
  • 1 cup fresh mozzarella, diced
  • 2 tablespoons fresh basil, thinly sliced

Instructions

  1. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper.
  2. Pour half the marinade over flank steak in a resealable bag or shallow dish. Refrigerate for at least 2 hours or overnight.
  3. Preheat grill to medium-high. Remove steak from marinade and grill for 3–5 minutes per side until desired doneness. Rest for 5 minutes.
  4. Grill cherry tomatoes for 3–5 minutes until slightly charred and soft.
  5. Slice steak thinly against the grain. Arrange on a serving platter.
  6. Top with grilled tomatoes, mozzarella, and basil. Drizzle with reserved marinade or a balsamic reduction.

Notes

  • Use skirt, sirloin, or ribeye steak as alternatives.
  • Serve over arugula for a salad version.
  • For safety, reserve marinade before adding meat or boil used marinade to reduce and sanitize.
  • Try burrata or feta instead of mozzarella.
  • Use a cast iron skillet if a grill isn’t available.

Nutrition

Find it online: https://recipesbyliza.com/grilled-steak-caprese-with-balsamic-reduction/