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Balsamic Flank Steak Caprese Delight

This flavorful dish combines balsamic flank steak with a refreshing Caprese salad, perfect for busy weeknights or special gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Balsamic Flank Steak
  • 1 lb flank steak
  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey adds sweetness to balance the tanginess
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
For the Caprese Salad
  • 1 cup cherry tomatoes, halved
  • 8 oz fresh mozzarella, sliced
  • 1 cup fresh basil leaves
  • 2 tablespoons olive oil
  • to taste salt and pepper

Method
 

Marinate the Steak
  1. In a medium bowl, whisk together balsamic vinegar, honey, minced garlic, salt, pepper, and oregano. Place the flank steak in a resealable plastic bag and pour the marinade over it. Let it marinate in the fridge for at least 15 minutes.
Prepare the Caprese Salad
  1. In a bowl, toss together the halved cherry tomatoes, mozzarella slices, and basil leaves. Drizzle with olive oil, season with salt and pepper, and gently mix. Set aside.
Cook the Steak
  1. Preheat a grill pan or outdoor grill over medium-high heat. Remove the steak from the marinade and grill for about 4-5 minutes on each side, or until it reaches your desired doneness.
Rest and Slice
  1. Once cooked, let the steak rest for about 5 minutes to retain its juicy flavors. Slice it against the grain into thin strips.
Plate it Up
  1. Divide the Caprese salad onto plates and top with the sliced flank steak. Drizzle any leftover marinade over the steak for extra flavor.

Notes

You can customize the recipe by swapping balsamic vinegar for red wine vinegar or mozzarella for feta. Store leftovers in an airtight container in the fridge for 2-3 days.