Description

A vibrant and flavorful dish featuring juicy grilled flank steak topped with fresh tomatoes, creamy mozzarella, basil, and a tangy balsamic dressing. Perfect for a light yet satisfying meal.

Ingredients

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

1 tablespoon Dijon mustard

1 teaspoon honey

1 large clove garlic, minced or grated

1/4 teaspoon salt

1/4 teaspoon black pepper

2 pounds flank steak

2 cups cherry or grape tomatoes

1 cup fresh mozzarella or buffalo mozzarella, diced

2 tablespoons basil, thinly sliced

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Instructions

Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and black pepper in a bowl until smooth.
Reserve half of the mixture for dressing and set aside.
Place flank steak in a dish or resealable bag and pour remaining marinade over it, coating evenly.
Marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
Preheat grill to medium-high heat (400 to 450°F) and lightly oil the grates.
Remove steak from marinade and discard used marinade.
Grill steak for 4 to 6 minutes per side for medium-rare or until desired doneness.
Transfer steak to a cutting board and let rest for 5 to 10 minutes.
Slice steak thinly against the grain.
Arrange sliced steak on a platter and top with tomatoes, mozzarella, and basil.
Drizzle reserved balsamic dressing over the top and serve immediately.

Notes

Add avocado or arugula for extra texture and flavor.

Heirloom tomatoes can be used for a more colorful presentation.

Swap flank steak with skirt steak, sirloin, or flat iron if desired.

Store leftovers separately in the refrigerator for up to 3 days.

Reheat steak gently to avoid toughness or serve cold over salad.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grill
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 4 g
Sodium: 320 mg
Fat: 24 g
Saturated Fat: 8 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 42 g
Cholesterol: 95 mg