Description
A savory grilled flank steak paired with a refreshing Caprese salad, drizzled with balsamic glaze for a delicious summer dish.
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
Instructions
- In a zip-top bag or shallow dish, combine the olive oil, minced garlic, salt, and black pepper. Add the flank steak, ensuring it’s well-coated and refrigerate for at least one hour.
- Preheat your grill to medium-high heat.
- Remove the steak from the marinade and grill for about 4-5 minutes per side, or until it reaches an internal temperature of 130°F for medium-rare.
- Let the steak rest for 5-10 minutes before slicing thinly against the grain.
- In a bowl, mix together cherry tomatoes, mozzarella balls, and chopped basil. Drizzle with olive oil and season with salt.
- Arrange the steak and Caprese salad on a platter and drizzle with balsamic glaze before serving.
Notes
Marinate the steak for maximum flavor and remember to let it rest before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 5g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 70mg