Description
This Caprese Salad with Grilled Flank Steak is a delightful combination of juicy, herb-marinated grilled steak paired with fresh, vibrant Caprese salad ingredients. Featuring ripe heirloom tomatoes, creamy mozzarella, and fragrant basil, all enhanced by a sweet balsamic glaze and extra virgin olive oil, this dish is perfect for a refreshing yet satisfying meal. The flank steak, marinated with garlic, oregano, and olive oil, is grilled to juicy perfection, adding a savory depth to this classic Italian-inspired salad.
Ingredients
Scale
Salad Ingredients
- 8 oz Fresh mozzarella (use high-quality, creamy mozzarella for the best flavor)
- 4 medium Ripe tomatoes (choose colorful heirloom varieties for a stunning presentation)
- 1 cup Fresh basil leaves (opt for vibrant green basil for a fragrant, herbal note)
- 2 tbsp Balsamic glaze (drizzles beautifully and adds a sweet-tart dimension to your salad)
- 2 tbsp Extra virgin olive oil (enhances the overall taste and ties all ingredients together)
- Sea salt and freshly cracked pepper to taste (sprinkle to taste for that perfect finish)
Steak Ingredients
- 1 lb Flank steak (this cut is great for marinating and grilling, ensuring a juicy bite)
- 2 tbsp Olive oil (coats the steak to lock in moisture during grilling)
- 1 tsp Garlic powder (adds depth of flavor without overpowering the dish)
- 1 tsp Dried oregano (complements the fresh ingredients in your Caprese salad beautifully)
- Salt and pepper to taste (essential seasonings that elevate the taste of your grilled meat)
Instructions
- Prepare the steak marinade: In a small bowl, combine 2 tablespoons of olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano, and salt and pepper to taste. Rub this mixture thoroughly over the flank steak, ensuring it is well coated. Let the steak marinate for at least 15 minutes to absorb the flavors.
- Grill the flank steak: Preheat your grill to medium-high heat. Place the marinated flank steak on the grill and cook for about 6-8 minutes per side, or until it reaches your desired level of doneness (medium-rare to medium is recommended for flank steak). Remove from heat and let it rest for 5-10 minutes to retain the juices.
- Prepare the Caprese salad: While the steak is resting, slice the fresh mozzarella and ripe heirloom tomatoes into even, round slices. On a large serving platter or individual plates, alternate layers of tomato slices, mozzarella slices, and fresh basil leaves for a colorful and aromatic presentation.
- Assemble the salad: Drizzle the assembled salad with 2 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic glaze evenly over the top. Season with sea salt and freshly cracked black pepper to taste to enhance the flavors.
- Slice the steak and serve: Thinly slice the rested flank steak against the grain for tender bites. Arrange the slices alongside or atop the Caprese salad. Serve immediately for a delicious combination of warm, juicy steak and fresh, vibrant salad flavors.
Notes
- For a more intense flavor, marinate the steak for up to 4 hours or overnight in the refrigerator.
- Use a meat thermometer to ensure the steak reaches your preferred doneness (130°F for medium-rare, 140°F for medium).
- Choose ripe, colorful heirloom tomatoes for the best flavor and presentation.
- Fresh basil leaves add an aromatic herbal note that pairs perfectly with the mozzarella and tomato.
- Balsamic glaze can be substituted with a balsamic reduction or a high-quality aged balsamic vinegar if glaze is unavailable.
