Grilled Balsamic Steak Caprese with Mozzarella, Tomatoes, and Basil 

This Grilled Balsamic Steak Caprese is a delightful fusion of tender grilled steak and the fresh, vibrant flavors of a classic Caprese salad. The steak is marinated in a rich balsamic vinegar mixture, enhancing its depth and tenderness. Once grilled to perfection, it's topped with juicy cherry tomatoes, creamy mozzarella, and aromatic basil, creating a harmonious blend of textures and tastes. A drizzle of balsamic glaze adds a finishing touch, making this dish a perfect centerpiece for any gathering or a special weeknight meal.

Ingredients:

• 1 pound (450 g) flank steak
  
  

• 3 tablespoons (45 ml) extra-virgin olive oil, divided
  
  

• 3 tablespoons (45 ml) balsamic vinegar, divided
  
  

• 2 teaspoons (10 ml) honey
  
  

• 2 cloves garlic, minced
  
  

• ½ teaspoon dried oregano
  
  

• 1½ teaspoons kosher salt, divided
  
  

• ¾ teaspoon ground black pepper, divided
  
  

• 8 ounces (225 g) cherry tomatoes, halved
  
  

• 4 ounces (125 g) fresh mozzarella pearls, drained
  
  

• 2 teaspoons chopped fresh basil, plus whole leaves for garnish
  
  

• Optional: balsamic glaze for serving
  
  

Directions:

1. Marinate the Steak: In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, honey, minced garlic, oregano, 1 teaspoon salt, and ½ teaspoon pepper. Place the flank steak in a large zip-top bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably up to 12 hours.
   
   

2. Prepare the Caprese Salad: In a bowl, combine the halved cherry tomatoes, mozzarella pearls, remaining 1 tablespoon olive oil, remaining 1 tablespoon balsamic vinegar, ½ teaspoon salt, ¼ teaspoon pepper, and chopped basil. Toss gently to coat and refrigerate until ready to serve.
   
   

3. Grill the Steak: Preheat the grill to medium-high heat. Remove the steak from the marinade, letting any excess drip off. Grill the steak for 6–8 minutes per side, or until it reaches an internal temperature of 130°F (54°C) for medium-rare. Transfer the steak to a rack-lined pan, tent loosely with foil, and let it rest for 5–10 minutes.
   
   

4. Serve: Slice the steak thinly against the grain and arrange it on a serving platter. Top with the prepared Caprese salad. Garnish with whole basil leaves and drizzle with balsamic glaze, if desired. Serve immediately.
   
   

Nutrition Facts (per serving):

• Calories: 368
  
  

• Total Fat: 23g (Saturated Fat: 8g)
  
  

• Cholesterol: 90mg
  
  

• Sodium: 1,120mg
  
  

• Total Carbohydrates: 9g (Dietary Fiber: 1g, Sugars: 6g)
  
  

• Protein: 31g
  
  

• Vitamin A: 478 IU
  
  

• Vitamin C: 13mg
  
  

• Calcium: 186mg
  
  

• Iron: 3mg