Grilled Flank Steak Caprese
Servings: 8 servings
Calories: 300kcal
The key to a great tasting flank steak is the marinade. In this recipe, the steak is marinated in olive oil and balsamic vinegar, with mustard, honey, and garlic too. Grilled to your liking and served with blistered tomatoes and melted bocconcini, Grilled Flank Steak Caprese is a quick and easy, family-friendly meal!
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Ingredients
- 2 pounds flank steak
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon grainy mustard
- 1 tablespoon honey
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 200 grams mini bocconcini, drained and patted dry
- 200 grams cherry or grape tomatoes
- parsley or basil for garnish and flavour
Instructions
- Measure the balsamic vinegar, olive oil, grainy mustard, honey, garlic, salt, and ground black pepper into a bowl. Whisk to combine.
- Place the flank steak into a bowl. Pour the marinate over and ensure the steak is completely covered with the marinade. Cover the bowl well and refrigerate the steak for 4-12 hours to marinate.
- When ready to grill, pre-heat the grill to medium-high.
- Remove the steak from the marinade and shake off the excess.
- Grill the steak for 4 or 5 minutes on each side, or until the internal temperature reaches your desired doneness.
- While the steak is grilling, transfer the leftover marinade to a sauce pan, and over high heat, boil the marinade, whisking until reduced and thickened. Turn off the heat and keep the sauce hot.
- Once the steak is cooked, remove it from the grill and transfer it to a cutting board. Let it rest for five minutes while you prepare the tomatoes and bocconcini.
- Place the tomatoes onto the hot grill and allow them to cook for 1 to 2 minutes per side. The goal is to blister the skin, not fully cook. Transfer the blistered tomatoes to a bowl.
- Set the bocconcini on the grill next. Watch them carefully! It is cheese and it will melt. There is no need to turn them over. Just pop them on the grill for 20 to 30 seconds. They will soften and warm through. Transfer them to a plate and set aside.
- Now that the flank steak has rested, slice it into thin slices across the grain. Lay the slices onto a serving platter.
- Pour the reduced marinade/sauce down the middle of the platter, over the sliced steak. Top with the blistered tomatoes and warm bocconcini.
- Garnish with finely chopped parsley or fresh basil leaves. Serve immediately.
Nutrition
Calories: 300kcal | Carbohydrates: 5g | Protein: 29g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 77mg | Sodium: 247mg | Potassium: 464mg | Fiber: 1g | Sugar: 4g | Vitamin A: 210IU | Vitamin C: 4mg | Calcium: 121mg | Iron: 2mg