Balsamic Grilled Flank Steak with Caprese Toppings (Print version)

Balsamic marinated flank steak grilled hot and sliced thin, then topped with blistered tomatoes, mozzarella, basil, and a glossy balsamic finish.

# Ingredients:

For the balsamic steak

01 - 2 lb (900 g) flank steak
02 - 1/4 cup (60 ml) balsamic vinegar
03 - 1/4 cup (60 ml) extra virgin olive oil
04 - 1 tablespoon Dijon mustard
05 - 1 teaspoon honey
06 - 2 cloves garlic, finely grated or minced
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon black pepper
09 - Oil for the grill grates

For the Caprese topping

10 - 2 cups (300 g) cherry or grape tomatoes
11 - 1 teaspoon extra virgin olive oil
12 - 1 cup (170 g) fresh mozzarella pearls or diced fresh mozzarella
13 - 1/3 cup loosely packed fresh basil leaves, torn or thinly sliced
14 - 1-2 tablespoons balsamic glaze or reserved clean balsamic dressing
15 - Flaky salt and black pepper, to finish

# Instructions:

01 - Whisk the balsamic vinegar, olive oil, Dijon mustard, honey, garlic, kosher salt, and black pepper in a small bowl. Set aside 3 tablespoons for serving before adding the steak.
02 - Place the flank steak in a shallow dish or zip-top bag. Add the remaining marinade, turn to coat, and refrigerate for at least 30 minutes or up to 12 hours.
03 - Preheat a grill or grill pan to medium-high heat. Clean and oil the grates so the steak releases easily.
04 - Remove the steak from the marinade and let excess drip off. Grill for 4-6 minutes per side, or until it reaches your preferred doneness on an instant-read thermometer.
05 - Toss the tomatoes with 1 teaspoon olive oil. Grill them in a grill basket or hot skillet for 3-5 minutes, shaking once or twice, until the skins wrinkle and split.
06 - Transfer the steak to a cutting board and rest for 10 minutes. Slice thinly across the grain.
07 - Arrange the sliced steak on a platter. Top with blistered tomatoes, mozzarella, basil, reserved clean dressing or balsamic glaze, flaky salt, and black pepper. Serve right away.

# Good to know:

01 - Marinating time can be as short as 30 minutes or as long as overnight.
02 - Slice flank steak across the grain for the most tender bite.
03 - Best served warm, shortly after grilling.

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