Ingredients:
For the Steak & Marinade:
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1.5 – 2 lb flank steak
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1/3 cup balsamic vinegar
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1/4 cup olive oil
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2 tablespoons soy sauce
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2 tablespoons honey or brown sugar
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4 cloves garlic, minced
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1 teaspoon dried Italian seasoning
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Salt and black pepper, to taste
For the Caprese Topping:
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8 oz fresh mozzarella, sliced
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2–3 ripe tomatoes, sliced or halved cherry tomatoes
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Fresh basil leaves
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Salt & pepper to taste
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Optional: drizzle of olive oil
For the Balsamic Glaze:
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1/2 cup balsamic vinegar
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1 tablespoon honey or brown sugar
Instructions:
1. Marinate the Steak:
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In a large zip-top bag or shallow dish, whisk together all marinade ingredients.
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Add the flank steak, coating well. Marinate for at least 2 hours (or up to overnight in the fridge).
2. Make the Balsamic Glaze:
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In a small saucepan over medium heat, simmer 1/2 cup balsamic vinegar with 1 tbsp honey or sugar until reduced by half and thickened (8–10 minutes).
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Set aside to cool slightly (it will thicken more as it cools).
3. Grill the Steak:
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Preheat grill or grill pan to medium-high heat.
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Remove steak from marinade, pat dry, and season with a bit more salt and pepper.
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Grill 5–6 minutes per side (for medium-rare) or to desired doneness.
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Let rest 5–10 minutes before slicing against the grain.
4. Top with Caprese Ingredients:
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Arrange mozzarella and tomato slices over the warm steak.
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Let sit for a few minutes so the cheese softens slightly (you can loosely tent with foil or briefly broil for meltier results).
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Scatter fresh basil leaves on top.
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Drizzle with the balsamic glaze and a little olive oil, if desired.