Effortless Balsamic Caprese Steak (Print Version)
# Ingredients:
→ For the Steak
01 -
Black pepper as needed
02 -
Salt, use what you like
03 -
1 teaspoon Dijon mustard
04 -
2 cloves garlic, finely chopped
05 -
2 tablespoons olive oil
06 -
450 g flank steak
→ For the Caprese Topping
07 -
15 g fresh basil, roughly chopped
08 -
150 g fresh mozzarella balls (bocconcini), split in half
09 -
150 g cherry tomatoes, sliced in half
→ For Serving
10 -
1 tablespoon of balsamic glaze
# Instructions:
01 -
Spread out the steak slices on a tray, spoon the Caprese mix over everything, then finish with a few lines of balsamic glaze. Dig in while it's still fresh.
02 -
Stir the cherry tomatoes and mozzarella with the basil in a bowl. Give it a gentle toss so everything gets a bit mixed up.
03 -
Let the steak chill on a board, pop some foil over it, and after a few minutes, cut it thin across the meat’s lines.
04 -
Throw the steak on the hot grill, cook for about 5-7 minutes per side, or until your thermometer says it’s up to 57°C for medium-rare. Don’t forget to blot off extra marinade before grilling.
05 -
Turn your grill up to medium-high and let it get nice and hot first.
06 -
Slide the steak into a zip bag, pour the marinade inside, seal it, and leave it in the fridge anywhere from an hour up to four to soak up the taste.
07 -
Whisk together olive oil, chopped garlic, Dijon, salt, and pepper in a little bowl until it looks smooth.
# Notes:
01 -
Letting your steak sit longer in the marinade really helps crank up the flavor.
02 -
Charcoal grilling gives you a smokier vibe.
03 -
Switch the mozzarella for a dairy-free version if you can't do dairy.