Grilled Steak Caprese with Balsamic Reduction

INGREDIENTS:

Steak Caprese with Balsamic Dressing

– 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 pepper
– 2 pounds flank steak
– 2 cups cherry or grape tomatoes
– 1 cup buffalo or fresh mozzarella, diced
– 2 tablespoons basil, thinly sliced

INSTRUCTIONS:

1. Prepare the Marinade: In a bowl, combine balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper. Mix well until thoroughly combined.

2. Marinate the Steak: Place the flank steak in a shallow dish or resealable plastic bag. Pour half of the balsamic marinade over the steak, ensuring it is well coated. Cover or seal, and refrigerate overnight to marinate.

3. Grill the Steak: When ready to cook, remove the steak from the marinade and shake off any excess. Preheat your grill to medium-high heat. Grill the steak for about 3-5 minutes on each side, or until it reaches your desired level of doneness. Once cooked, set the steak aside to rest for 5 minutes.

4. Grill the Tomatoes: While the steak is resting, grill the cherry tomatoes until lightly charred, about 3-5 minutes. Alternatively, blister them in a heavy-bottom skillet over medium-high heat on the stovetop.

5. Assemble the Dish: Slice the rested steak thinly against the grain. Arrange the sliced steak on a plate and top with grilled tomatoes, diced mozzarella, and fresh basil. Drizzle the remaining balsamic marinade over the top. Enjoy your delicious Steak Caprese!