Description
1 1/2 lbs flank steak
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped (or thyme)
Salt and pepper, to taste
1 cup cherry tomatoes, halved
1 cup fresh mozzarella, cubed
1/4 cup fresh basil leaves, chopped
1 tablespoon balsamic glaze (for drizzling)
Directions:
Preheat your grill to medium-high heat.
In a small bowl, combine the balsamic vinegar, olive oil, garlic, rosemary, salt, and pepper. Whisk to combine, then pour the marinade over the flank steak.
Let it marinate for at least 30 minutes, or up to 2 hours, for best flavor.
Grill the flank steak for 5-7 minutes per side, or until it reaches your desired level of doneness. Remove from the grill and let the steak rest for 5-10
minutes.
While the steak is resting, combine the halved cherry tomatoes, mozzarella, and basil in a bowl. Season with a pinch of salt and pepper, and toss gently.
Slice the flank steak against the grain into thin strips. Arrange the steak slices on a serving platter and top with the caprese mixture.
Drizzle the balsamic glaze over the steak and caprese for a finishing touch.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 300 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect Grilled Flank Steak with Caprese Salsa every time.
- Marinate the Steak: In a bowl, whisk together 1/4 cup balsamic vinegar, 2 tbsp olive oil, 2 minced garlic cloves, 1 tbsp chopped rosemary, salt, and pepper. Place the 1.5 lbs flank steak in a shallow dish or resealable bag, pour the marinade over it, and ensure it’s fully coated. Marinate in the refrigerator for a minimum of 30 minutes, but 2 hours is ideal for deeper flavor penetration.
- Prepare the Grill: While the steak marinates, preheat your grill to medium-high heat (approximately 400-450°F). Clean the grates thoroughly and lightly oil them to prevent sticking.
- Grill to Perfection: Remove the steak from the marinade, letting excess drip off. Place it on the hot grill. Cook for 5-7 minutes per side for medium-rare (internal temperature of 130-135°F). Adjust time for desired doneness. Avoid pressing down on the steak.
- Rest the Meat: Transfer the grilled steak to a cutting board and let it rest, uncovered, for 5-10 minutes. This crucial step allows the juices to redistribute.
- Make the Caprese Salsa: As the steak rests, combine 1 cup halved cherry tomatoes, 1 cup cubed fresh mozzarella, and 1/4 cup chopped fresh basil in a bowl. Season with a pinch of salt and pepper and toss gently.
- Slice and Serve: Using a sharp knife, slice the rested steak thinly against the grain. Arrange on a platter, top with the Caprese salsa, and finish with a drizzle of balsamic glaze.
Serving Suggestions
This versatile dish pairs beautifully with various sides. For a light, summery meal, serve it over a bed of mixed greens or alongside grilled asparagus. For something heartier, pair it with garlic mashed potatoes, roasted baby potatoes, or a crusty loaf of bread to soak up the delicious juices. The leftovers make an excellent filling for sandwiches or wraps the next day.
How-to Summary
Quickly marinate flank steak in a balsamic-herb mixture, then grill to your preferred doneness. Let it rest before slicing against the grain. Top with a simple, fresh salad of tomatoes, mozzarella, and basil, then finish with a balsamic glaze drizzle.
Frequently Asked Questions
Can I cook this steak indoors? Absolutely. Use a grill pan or cast-iron skillet over medium-high heat. Preheat the pan well and cook for the same amount of time, ensuring good ventilation as it may smoke.
What does “slice against the grain” mean? Look for the long, parallel muscle fibers running along the steak. Slicing perpendicularly across these fibers (against the grain) shortens them, making the meat much more tender and easier to chew.
How can I tell when the steak is done without a thermometer? Use the hand test: the fleshy part of your palm below the thumb mimics steak firmness. A rare steak feels like when your hand is relaxed. Medium-rare feels like when you touch your index finger to your thumb. Medium feels like touching your middle finger to your thumb.
Can I make the Caprese salsa ahead of time? You can chop the ingredients ahead, but combine them just before serving. Premixing can cause the tomatoes to release water and the basil to wilt, making the salad soggy.
What’s a good substitute for balsamic glaze? You can reduce regular balsamic vinegar by simmering it in a saucepan until it thickens and becomes syrupy, which takes about 10-15 minutes. Let it cool before drizzling.
Common Mistakes to Avoid
- Skipping the Rest: Cutting the steak immediately after grilling causes the flavorful juices to spill out, resulting in dry meat.
- Slicing With the Grain: This makes the steak chewy and tough, no matter how perfectly it was cooked.
- Over-marinating: Flank steak is thin. Marinating in acidic ingredients like vinegar for more than 4 hours can start to break down the proteins too much, giving the surface a mushy texture.
- Moving the Steak Too Much: Place the steak on the grill and let it sear. Avoid constantly flipping or pressing it down, which prevents a good crust from forming.
Conclusion
This Grilled Flank Steak with Caprese Salsa is a stunning yet straightforward dish that delivers maximum flavor with minimal effort. The savory, charred steak perfectly complements the bright, fresh, and creamy tomato and mozzarella topping. By following the step-by-step guide and avoiding common pitfalls, you can create an impressive, restaurant-quality meal that’s sure to become a favorite for weeknight dinners and special occasions alike.
