Juicy Grilled Flank Steak with Caprese Topping
Bold, savory grilled flank steak meets a bright Caprese salad in this easy and flavorful dish. Marinated in a garlicky mustard blend and finished with juicy cherry tomatoes, creamy mozzarella, and fresh basil, this is a show-stopping yet simple meal.
Ingredients
- 1 ¼ lb flank steak
- 2 ½ tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- 1 ¼ cups cherry tomatoes halved
- 1 cup fresh mozzarella balls bocconcini, halved
- ⅓ cup fresh basil leaves chopped
- 1 ½ tablespoons balsamic glaze for drizzling
Instructions
- In a small bowl, whisk together olive oil, garlic, Dijon mustard, salt, and pepper until smooth.
- Place the flank steak in a resealable plastic bag or shallow dish.
- Pour in the marinade, ensuring the steak is fully coated.
- Seal and refrigerate for 1 to 4 hours.
- Preheat your grill to medium-high heat. Lightly oil the grill grates.
- Remove steak from the marinade and grill for 5–7 minutes per side, depending on thickness and desired doneness.
- See full steps with tips & photos → https://p4pd.org/grilled-flank-steak-with-caprese-topping/
Notes
- Letting the steak rest after grilling is crucial—it keeps the juices from running out when sliced.