Juicy Balsamic Caprese Steak (Print Version)
# Ingredients:
→ For the Steak
01 -
450 g flank steak
02 -
2 tablespoons olive oil
03 -
2 cloves garlic, minced
04 -
1 teaspoon Dijon mustard
05 -
Salt, to taste
06 -
Black pepper, to taste
→ For the Caprese Topping
07 -
150 g cherry tomatoes, halved
08 -
150 g fresh mozzarella balls (bocconcini), halved
09 -
15 g fresh basil leaves, chopped
→ For Serving
10 -
1 tablespoon balsamic glaze
# Instructions:
01 -
Layer the steak slices across your plate, spoon all that Caprese mix on top, splash with balsamic glaze and eat right away.
02 -
Grab a bowl and toss basil, cherry tomatoes, and mozzarella together for a fresh finish.
03 -
Move the cooked steak to a board, cover it up with a bit of foil, hang back for 5 minutes, and then slice it thin—go against the lines in the meat.
04 -
Set the steak on the hot grill, cook each side for 5–7 minutes or until the inside hits 57°C if you like it medium rare. Dab it dry before you toss it on.
05 -
Crank up your grill to medium-high, give it some time to get nice and hot.
06 -
Pop the steak in a big plastic zip bag, pour in your marinade, zip it up, let it chill in the fridge for anywhere from 1 to 4 hours so it soaks in all that flavor.
07 -
Mix up olive oil, garlic, Dijon, salt, and black pepper in a bowl. Whisk it until the mixture blends smooth like a salad dressing.
# Notes:
01 -
Letting your steak hang out in the marinade for a few extra hours lets those flavors really sink in.
02 -
If you want a smokier taste, use a charcoal grill for this job.
03 -
Switch to dairy-free mozzarella if you can't do regular cheese.