1. Marinate the Flank Steak
- Prepare the Marinade:
- In a medium bowl, whisk together the balsamic vinegar, olive oil, minced garlic, soy sauce, honey, Dijon mustard, oregano, thyme, salt, and pepper until well combined.
- Marinate the Steak:
- Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
2. Prepare the Balsamic Glaze
- Cook the Glaze:
- In a small saucepan, combine the balsamic vinegar and brown sugar. Bring to a simmer over medium heat, stirring occasionally.
- Reduce the heat to low and simmer for about 10-15 minutes, or until the mixture thickens and coats the back of a spoon. Remove from heat and let cool.
3. Grill the Flank Steak
- Preheat the Grill:
- Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
- Grill the Steak:
- Remove the steak from the marinade and let any excess drip off. Discard the marinade.
- Place the steak on the hot grill and cook for about 4-6 minutes per side, depending on the thickness of the steak and your desired level of doneness. Aim for medium-rare to medium for the best texture.
- Remove the steak from the grill and let it rest for 5-10 minutes before slicing.
4. Prepare the Caprese Salad
- Assemble the Salad:
- On a large serving platter, arrange the tomato slices and mozzarella slices alternately. Tuck fresh basil leaves between the layers.
- Season the salad with salt and pepper, and drizzle with a little extra virgin olive oil.
5. Assemble the Dish
- Slice the Steak:
- Slice the grilled flank steak against the grain into thin strips. This ensures tenderness and easy eating.
- Plate the Dish:
- Arrange the steak slices on the platter alongside the Caprese salad, or layer the steak directly over the salad for a more integrated presentation.
- Drizzle with Balsamic Glaze:
- Generously drizzle the balsamic glaze over the steak and salad. You can also add a few extra fresh basil leaves for garnish.
- Serve:
- Serve immediately, enjoying the dish while the steak is still warm and juicy, and the salad is fresh and vibrant.
Tips for Success
- Marinating: For the most flavorful steak, marinate it for at least 4 hours. Overnight is ideal, as it allows the flavors to penetrate the meat deeply.
- Grilling: Keep a close eye on the steak while grilling to avoid overcooking. Flank steak is best served medium-rare to medium; otherwise, it can become tough.
- Balsamic Glaze: The glaze should be thick enough to coat the back of a spoon. If it becomes too thick, you can thin it out with a small amount of water.
- Presentation: For an elegant presentation, consider layering the steak slices directly over the Caprese salad, creating a beautiful and cohesive dish.
- Variations: Add a handful of arugula to the Caprese salad for a peppery bite, or sprinkle some toasted pine nuts over the dish for added texture.
This Balsamic Grilled Flank Steak Caprese is a delightful fusion of flavors, combining the richness of the grilled steak with the fresh, vibrant elements of a Caprese salad. The balsamic glaze ties everything together with a sweet and tangy note, making this dish a perfect choice for a special dinner or a weekend treat. Enjoy!