Description
A flavorful and fresh grilled flank steak dish paired with a vibrant Caprese salad and drizzled with balsamic dressing, perfect for summer gatherings.
Ingredients
Scale
- 1½ pounds flank steak
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups cherry tomatoes
- 8 ounces fresh mozzarella balls
- ½ cup fresh basil, chopped
- 3 tablespoons balsamic glaze (or reduced balsamic vinegar)
Instructions
- Combine olive oil, minced garlic, salt, and black pepper in a zip-top bag or shallow dish. Add the flank steak and coat thoroughly, then seal or cover and refrigerate to marinate for at least 60 minutes or up to 480 minutes.
- Preheat the grill to medium-high heat.
- Remove the steak from the marinade, letting any excess drip off, and grill for 4-5 minutes on each side, or until desired doneness.
- Let the steak rest for 5-10 minutes to allow juices to redistribute.
- Combine the cherry tomatoes, mozzarella balls, and chopped basil in a mixing bowl. Drizzle with olive oil and season with salt.
- Arrange sliced steak alongside the Caprese salad on a large serving platter and drizzle with balsamic glaze before serving.
Notes
For enhanced flavor, marinate the steak overnight. Slice against the grain for tenderness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 3g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg