Grilled Flank Steak Caprese with Balsamic Dressing

Ingredients

• 1 ½ pounds flank steak
• ½ cup balsamic vinegar
• ¼ cup soy sauce
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 teaspoon black pepper
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 8 ounces fresh mozzarella cheese, sliced
• 4 ripe tomatoes, sliced
• 1 cup fresh basil leaves
• Salt and pepper to taste
• Optional: Drizzle of extra virgin olive oil
• ½ cup balsamic glaze
• ¼ cup olive oil
• 1 teaspoon Dijon mustard

Instructions

1. Prepare the Marinade: In a medium bowl, whisk together the balsamic vinegar, soy sauce, brown sugar, minced garlic, black pepper, rosemary, and thyme.
2. Marinate the Flank Steak: Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight.
3. Preheat the Grill: Preheat your grill to medium-high heat (approximately 400°F to 450°F).
4. Prepare the Balsamic Dressing: In a small bowl, whisk together the balsamic glaze, olive oil, Dijon mustard, salt, and pepper.
5. Grill the Flank Steak: Remove the steak from the marinade and let it rest at room temperature for about 15 minutes. Grill for 5-7 minutes on each side for medium-rare.
6. Rest the Steak: Transfer the steak to a cutting board and let it rest for at least 10 minutes.
7. Assemble the Caprese Salad: Layer mozzarella slices, tomato slices, and basil leaves on a platter. Season with salt and pepper.
8. Slice the Steak: Thinly slice the flank steak against the grain.
9. Serve: Arrange the sliced steak on top of the Caprese salad and drizzle with the balsamic dressing just before serving.

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