Ingredients
Scale
- 1½ pounds flank steak
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups cherry tomatoes
- 8 ounces fresh mozzarella balls
- ½ cup fresh basil, chopped
- 3 tablespoons balsamic glaze (or reduced balsamic vinegar)
Instructions
- Marinate the Flank Steak: In a zip-top bag or shallow dish, mix olive oil, minced garlic, salt, and black pepper. Add the flank steak and ensure it's well-coated. Refrigerate for at least 1 hour (up to 8 hours).
- Preheat the Grill: Heat your grill to medium-high.
- Grill the Steak: Remove the steak from the marinade and grill for about 4-5 minutes per side until desired doneness (130°F for medium-rare).
- Let It Rest: Allow the steak to rest for 5–10 minutes before slicing against the grain.
- Prepare the Caprese Salad: In a mixing bowl, combine cherry tomatoes, mozzarella balls, and chopped basil. Drizzle with olive oil and season with salt; toss gently.
- Serve: Arrange sliced flank steak alongside the Caprese salad on a platter and drizzle with balsamic glaze before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 910mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 80mg