Balsamic Grilled Flank Steak Caprese

Place the flank steak in a large resealable plastic bag or a shallow dish.

Pour the marinade over the steak, ensuring it is well-coated.

Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.

Grill the Steak:

Preheat the grill to medium-high heat.

Remove the steak from the marinade and let any excess drip off.

Season the steak with additional salt and pepper.

Grill the steak for about 5-7 minutes per side, or until it reaches your desired level of doneness.

Remove the steak from the grill and let it rest for 5-10 minutes before slicing.

Prepare the Caprese Salad:

In a medium bowl, combine the cherry tomatoes, fresh mozzarella, and torn basil leaves.

Drizzle with balsamic glaze and toss gently to combine.

Serve:

Slice the flank steak thinly against the grain.

Arrange the slices on a serving platter.

Spoon the Caprese salad over the steak.

Drizzle with additional balsamic glaze if desired.

Enjoy!

Calories: Approximately 350 kcal per serving | Servings: Makes about 4 servings