Ingredients
- Flank Steak: 1.5 lbs
- Cherry or Grape Tomatoes: 1 pint, halved
- Fresh Mozzarella Pearls (Bocconcini): 8 oz, drained
- Fresh Basil Leaves: 1/2 cup, thinly sliced (chiffonade)
- Balsamic Vinegar: 1/4 cup
- Extra Virgin Olive Oil: 1/4 cup (plus 2 tbsp for searing)
- Kosher Salt and Freshly Ground Black Pepper: To taste
- Garlic Powder: 1 tsp
Instructions
- Step 1: Pat the flank steak dry and rub it generously with 2 tablespoons of olive oil, kosher salt, black pepper, and garlic powder. Preheat the grill to medium-high heat (about 450°F).
- Step 2: Grill the flank steak for 5-7 minutes per side for medium-rare (internal temperature of 130°F). Remove the steak from the grill and let it rest tented loosely under foil on a cutting board for at least 10 minutes.
- Step 3: While the steak rests, prepare the Caprese components and dressing. In a medium bowl, gently combine the halved tomatoes, mozzarella pearls, and chiffonade basil.
- Step 4: Whisk together the balsamic vinegar and 1/4 cup of olive oil in a small bowl; season the dressing with a pinch of salt and pepper.
- Step 5: Thinly slice the rested flank steak against the grain. Arrange the slices on a platter, top with the Caprese mixture, and generously drizzle the balsamic dressing over the steak and salad just before serving.
Notes
- If reheating leftover steak, thinly slice it chilled and flash-warm the pieces quickly in a covered skillet with a tablespoon of water or beef broth to retain moisture and prevent toughness.
- To maintain freshness, store leftover sliced steak separately from the dressed Caprese salad, as the tomatoes and mozzarella will release moisture overnight and dilute the flavor.
- Always slice flank steak firmly against the grain *after* the mandatory 10-minute rest; look closely at the muscle fibers running across the steak before starting to ensure tender, easy-to-chew bites.
- Serve this vibrant dish immediately with a side of crusty ciabatta bread to mop up the flavorful balsamic dressing and steak juices, or alongside grilled zucchini spears for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American