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In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper until smooth and well combined.
Marinate the Steak:
Place the flank steak in a shallow dish or a resealable plastic bag. Pour half of the prepared balsamic marinade over the steak, ensuring it is evenly coated.
Cover or seal the dish/bag and refrigerate for at least 4 hours, or for the best flavor, marinate overnight.
Grill the Steak:
Preheat your grill to medium-high heat. Remove the steak from the marinade and shake off any excess liquid.
Grill the steak for about 3-5 minutes per side, depending on your desired level of doneness (medium-rare is recommended for flank steak).
Once cooked, let the steak rest on a cutting board for about 5 minutes before slicing to lock in the juices.
Blister the Tomatoes:
While the steak is resting, grill the cherry or grape tomatoes for 3-5 minutes until lightly charred and blistered. Alternatively, heat a skillet over medium-high heat and blister the tomatoes on the stovetop.
Assemble the Steak Caprese:
Thinly slice the steak against the grain for maximum tenderness. Arrange the slices on a large platter.
Top the steak with the grilled or blistered tomatoes, diced mozzarella, and sliced basil.
Drizzle the remaining balsamic marinade/dressing over the assembled dish for added flavor.
Serve and Enjoy:
Serve immediately, garnished with extra basil if desired. Pair with crusty bread, roasted vegetables, or a fresh side salad for a complete meal.
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