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Rustic Grilled Flank Steak with Caprese and Balsamic
Tender, juicy, and kissed with a gentle char from the grill, this Rustic Grilled Flank Steak with Caprese and Balsamic is a refined balance of richness and freshness.
In a zip-top bag or shallow dish, combine the olive oil, minced garlic, sea salt, and freshly cracked black pepper. Add the flank steak and turn it gently to coat. Cover and refrigerate for at least 1 hour, or up to 8 hours, allowing the flavours to deeply infuse the meat.
Preheat a grill to medium-high heat. Remove the steak from the marinade and place it on the hot grill. Cook for about 4–5 minutes per side, or until it reaches your preferred level of doneness and develops a beautifully charred crust.
Transfer the steak to a cutting board and allow it to rest for 5–10 minutes. Slice thinly against the grain to ensure each bite is tender and juicy.
In a bowl, gently combine the cherry tomatoes, mozzarella pearls, and chopped fresh basil. Drizzle lightly with olive oil and season with a delicate pinch of salt.
Arrange the sliced steak alongside the Caprese salad on a serving platter. Finish with a graceful drizzle of balsamic glaze just before serving, allowing its rich sweetness to tie the dish together.
A few details make all the difference
01
Marinate and Grill for a Deep Char
Pat the flank steak dry before coating it with olive oil, garlic, salt and cracked black pepper. Before grilling, let excess marinade drip away so the surface sears rather than steams. Place the steak on a thoroughly preheated grill and leave it undisturbed long enough to develop a dark, caramelised crust.
02
Rest, Then Slice Against the Grain
Rest the grilled steak on a cutting board before slicing so the juices settle inside the meat. Identify the direction of the long muscle fibres, then cut across those fibres into thin slices. Holding the knife at a slight angle creates broader, more tender-looking pieces.
03
Assemble the Caprese Salad at the Last Moment
Combine the cherry tomatoes, mozzarella pearls and basil gently to avoid crushing the ingredients. Season and dress lightly just before serving, then add the balsamic glaze as the final touch so the salad remains fresh and the steak retains its seared texture.
Why this recipe works
Thin slices of beautifully rested flank steak are paired with sweet cherry tomatoes, delicate mozzarella pearls, and fragrant ribbons of fresh basil. A glossy drizzle of balsamic reduction ties everything together, adding a touch of sweetness and depth that elevates each bite.
Elegant yet effortlessly inviting, this dish feels equally at home at a relaxed summer gathering or as a quietly indulgent dinner at the table.
Cook’s notes
If mozzarella pearls are not available
Simply slice a large ball of fresh mozzarella into elegant pieces—it will offer the same creamy balance to the dish.
For a homemade finish
Simmer balsamic vinegar gently with a touch of honey until it reduces into a glossy glaze. The result is a rich, sweet-tart drizzle that brings the entire plate together.
Slicing
Always slice flank steak against the grain to keep each bite tender and beautifully soft.
In a zip-top bag or shallow dish, combine the olive oil, minced garlic, sea salt, and freshly cracked black pepper. Add the flank steak and turn it gently to coat. Cover and refrigerate for at least 1 hour, or up to 8 hours, allowing the flavours to deeply infuse the meat.
Preheat a grill to medium-high heat. Remove the steak from the marinade and place it on the hot grill. Cook for about 4–5 minutes per side, or until it reaches your preferred level of doneness and develops a beautifully charred crust.
Transfer the steak to a cutting board and allow it to rest for 5–10 minutes. Slice thinly against the grain to ensure each bite is tender and juicy.
In a bowl, gently combine the cherry tomatoes, mozzarella pearls, and chopped fresh basil. Drizzle lightly with olive oil and season with a delicate pinch of salt.
Arrange the sliced steak alongside the Caprese salad on a serving platter. Finish with a graceful drizzle of balsamic glaze just before serving, allowing its rich sweetness to tie the dish together.
Cook’s notes
If mozzarella pearls are not available: Simply slice a large ball of fresh mozzarella into elegant pieces—it will offer the same creamy balance to the dish.
For a homemade finish: Simmer balsamic vinegar gently with a touch of honey until it reduces into a glossy glaze. The result is a rich, sweet-tart drizzle that brings the entire plate together.
Slicing: Always slice flank steak against the grain to keep each bite tender and beautifully soft.
Cooking mode
Rustic Grilled Flank Steak with Caprese and Balsamic
In a zip-top bag or shallow dish, combine the olive oil, minced garlic, sea salt, and freshly cracked black pepper. Add the flank steak and turn it gently to coat. Cover and refrigerate for at least 1 hour, or up to 8 hours, allowing the flavours to deeply infuse the meat.
Preheat a grill to medium-high heat. Remove the steak from the marinade and place it on the hot grill. Cook for about 4–5 minutes per side, or until it reaches your preferred level of doneness and develops a beautifully charred crust.
Transfer the steak to a cutting board and allow it to rest for 5–10 minutes. Slice thinly against the grain to ensure each bite is tender and juicy.
In a bowl, gently combine the cherry tomatoes, mozzarella pearls, and chopped fresh basil. Drizzle lightly with olive oil and season with a delicate pinch of salt.
Arrange the sliced steak alongside the Caprese salad on a serving platter. Finish with a graceful drizzle of balsamic glaze just before serving, allowing its rich sweetness to tie the dish together.
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