Ingredients
Method
- 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 flavors 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.
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.
Always slice flank steak against the grain to keep each bite tender and beautifully soft.
