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- 1 ½ lbs flank steak - 1 cup balsamic vinegar - 3 tablespoons honey - 1 teaspoon garlic powder - 1 teaspoon black pepper - 1 teaspoon salt - 1 cup cherry tomatoes, halved - 8 oz fresh mozzarella balls, halved - 1 cup fresh basil leaves - 2 tablespoons olive oil - Balsamic reduction - Additional basil leaves When you gather these ingredients, you set the stage for a fantastic meal. The flank steak shines with its blend of flavors from the balsamic vinegar, honey, and spices. You’ll taste the sweetness of the honey and the tang of the vinegar. The garlic powder adds a lovely depth, while salt and pepper enhance all the flavors. The Caprese salad brings freshness to this dish. The cherry tomatoes burst with juice, while the mozzarella is creamy and mild. Fresh basil leaves add a fragrant touch. Drizzling olive oil over the salad brings everything together, making it colorful and inviting. Feel free to add optional garnishes too. A balsamic reduction gives a sweet-tart kick. Extra basil leaves can add more color and flavor. Using these ingredients makes your Balsamic Grilled Flank Steak Caprese a delightful treat. For the full recipe, check out the detailed steps to create this dish. - In a small bowl, mix: - 1 cup balsamic vinegar - 3 tablespoons honey - 1 teaspoon garlic powder - 1 teaspoon black pepper - 1 teaspoon salt - Place the flank steak in a resealable bag. Pour the marinade over the steak. Seal the bag tightly. Refrigerate for at least 1 hour, or up to 4 hours. This step adds great flavor. - Preheat your grill to medium-high heat. This ensures even cooking. - Remove the flank steak from the marinade. Let any excess marinade drip off. Discard the marinade. This helps avoid flare-ups on the grill. - Place the flank steak on the grill. Cook for about 5-7 minutes per side. Aim for medium-rare for the best taste. - Once done, remove the steak from the grill. Let it rest for 5-10 minutes. This helps keep the juices in the meat. - In a medium bowl, combine: - 1 cup cherry tomatoes, halved - 8 oz fresh mozzarella balls, halved - 1 cup fresh basil leaves - Drizzle with 2 tablespoons olive oil. Toss gently to combine. Set aside. This salad adds freshness to the meal. - Thinly slice the rested flank steak against the grain. This makes the meat tender to eat. - Arrange the steak slices with the Caprese salad on a large platter. - If desired, drizzle some balsamic vinegar over the top for extra flavor. You can find the full recipe in the article for more details. Cooking flank steak just right is key for a great meal. For medium-rare, grill for 5-7 minutes on each side. If you like medium, go for 7-10 minutes. Using a meat thermometer helps too. Aim for 130°F for medium-rare and 140°F for medium. This way, you avoid overcooking. For the best flavor, marinate your flank steak for at least 1 hour. If you have more time, let it soak for up to 4 hours. This lets the vinegar and honey infuse deeply into the meat. Adjust the vinegar and honey to fit your taste. If you want it sweeter, add more honey. For a tangy kick, increase the vinegar. Pair your Balsamic Grilled Flank Steak with a light side. Fresh veggies or garlic bread work well. A chilled glass of red wine complements the dish nicely. For presentation, serve the steak slices on a big platter with the Caprese salad. Garnish with extra basil leaves for a pop of color. A drizzle of balsamic reduction adds a fancy touch. For the full recipe, check out the details above. {{image_2}} You can switch up the taste of your flank steak with different marinades. A soy sauce-based marinade adds a savory kick. Mixing soy sauce with ginger gives it an Asian twist. You can also try herb-infused marinades. Fresh herbs like thyme or rosemary can bring bright flavors. If you love spice, add a blend of cumin, paprika, and chili powder to your marinade. This mix will give the steak a smoky and earthy taste. The Caprese salad is a great way to add new flavors. You can swap mozzarella for feta or burrata for a creamier texture. Feta gives a tangy taste, while burrata adds a rich creaminess. Adding fruits like peaches or strawberries can enhance the salad. The sweetness of the fruit contrasts well with the savory cheese and fresh basil. This twist makes the salad refreshing and fun. If you don't have a grill, don't worry! You can use a grill pan or an oven broiler. A grill pan gives nice grill marks and flavor without leaving home. If you prefer, the oven broiler can cook the steak evenly. Just make sure to keep an eye on it to avoid overcooking. You can also choose between charcoal and gas grills. Charcoal provides a smoky flavor, while gas grills offer convenience. Both options can create a delicious steak. To store grilled flank steak, wrap it tightly in plastic wrap or foil. Place it in an airtight container. This keeps the steak juicy and fresh. Try to eat it within three days for the best taste. For the Caprese salad, store it in a separate container. Avoid mixing it with the steak. This helps keep the tomatoes firm and the cheese fresh. Use it within two days for peak flavor. Yes, you can freeze marinated flank steak. Place the steak in a freezer bag. Make sure to remove as much air as possible. It can last for up to three months in the freezer. For Caprese ingredients, freezing is not recommended. The tomatoes and cheese lose their texture. Instead, prepare these fresh when you are ready to eat. To reheat steak, use a skillet over low heat. Add a bit of broth or water and cover it. This keeps the steak tender and moist. You can also use the microwave, but be careful. Heat it in short bursts to avoid overcooking. For the Caprese salad, rebuild freshness by adding fresh basil and a drizzle of olive oil. Mix gently to combine. Enjoy this delightful meal with a burst of flavor! For the Full Recipe, check the earlier sections. Flank steak is great for grilling. If you can’t find flank steak, try these options: - Skirt steak - Hanger steak - Sirloin steak - Flat iron steak These cuts are tender and flavorful. They also absorb marinades well. To check doneness, use these tips: - Use a meat thermometer. Aim for 130°F for medium-rare. - Press the steak with your finger. It should feel firm but springy. - Look for a nice brown crust on the outside. Avoid cutting into the meat. This lets the juices escape. Yes, you can prep the Caprese salad beforehand. Here’s how: - Slice the tomatoes and mozzarella ahead of time. - Store them in the fridge in an airtight container. - Add basil and olive oil just before serving. This keeps the salad fresh and tasty. Balsamic vinegar is a top pick for marinating. It adds a sweet, rich flavor. If you want to try something else, consider these: - Red wine vinegar for a tangy taste. - Apple cider vinegar for a fruity twist. - Flavored vinegars, like garlic or herb, can also work well. Experiment with what you like best! This article provided a simple guide for making Balsamic Grilled Flank Steak and Caprese salad. By following the steps and tips, you can achieve a delicious meal that impresses. Remember to use high-quality ingredients and adjust flavors to your taste. Get creative with variations and garnishes to suit your style. Enjoy the balanced flavors and beautiful presentation. With practice, you can make this dish a favorite in your kitchen. Happy grilling!

Balsamic Grilled Flank Steak Caprese

Elevate your grilling game with this mouthwatering Balsamic Grilled Flank Steak Caprese recipe! Juicy flank steak marinated in a tangy balsamic blend is perfectly complemented by a fresh Caprese salad of cherry tomatoes, mozzarella, and basil. Whether you're hosting a summer barbecue or enjoying a cozy dinner, this dish is sure to impress. Click through to discover step-by-step instructions and tips for serving!
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Ingredients
  

1 ½ lbs flank steak

1 cup balsamic vinegar

3 tablespoons honey

1 teaspoon garlic powder

1 teaspoon black pepper

1 teaspoon salt

1 cup cherry tomatoes, halved

8 oz fresh mozzarella balls, halved

1 cup fresh basil leaves

2 tablespoons olive oil

Instructions
 

Marinate the Steak: In a small bowl, mix the balsamic vinegar, honey, garlic powder, black pepper, and salt. Place the flank steak in a resealable plastic bag, pour the marinade over it, seal the bag, and marinate in the refrigerator for at least 1 hour or up to 4 hours for maximum flavor.

    Prepare the Grill: Preheat your grill to medium-high heat. Remove the flank steak from the marinade and let any excess drip off. Discard the marinade.

      Grill the Steak: Place the flank steak on the grill and cook for about 5-7 minutes per side, or until it reaches your desired level of doneness (medium-rare is ideal). Once done, remove from the grill and let it rest for 5-10 minutes before slicing.

        Make the Caprese Salad: In a medium bowl, combine the halved cherry tomatoes, mozzarella balls, and fresh basil leaves. Drizzle with olive oil and toss gently to combine.

          Slice and Serve: Thinly slice the rested flank steak against the grain. Arrange a serving of the Caprese salad alongside the steak slices. Drizzle with any remaining balsamic vinegar if desired for extra flavor.

            Prep Time: 15 min | Total Time: 1 hr 20 min | Servings: 4

              - Presentation Tips: Serve the sliced flank steak on a large platter with the Caprese salad piled next to it. Garnish with extra basil leaves for color and drizzle a little balsamic reduction over the top for an elegant touch.