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Sliced grilled flank steak served on a platter with heirloom tomato rounds, fresh mozzarella, and basil leaves.

Caprese Salad with Grilled Flank Steak

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings
Calories 540 kcal

Ingredients
  

  • 1.5 lbs flank steak
  • 4 tbsp extra virgin olive oil, divided
  • 3 tbsp balsamic vinegar
  • 2 garlic cloves , minced
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 3 large heirloom tomatoes, sliced into 1/2-inch rounds
  • 8 oz fresh mozzarella cheese, sliced into 1/4-inch rounds
  • 1 cup fresh basil leaves
  • 2 tbsp balsamic glaze
  • 0.5 tsp flaky sea salt

Instructions
 

  • In a shallow dish or resealable bag, combine 2 tablespoons of olive oil, balsamic vinegar, minced garlic, salt, and pepper.
  • Place the flank steak in the marinade, coating thoroughly, and let sit at room temperature for 20 minutes.
  • Preheat the grill to medium-high heat (400°F to 450°F).
  • Grill the steak for 5 to 7 minutes per side, or until the internal temperature reaches 130°F for medium-rare.
  • Transfer the steak to a cutting board and let rest for 10 minutes to retain juices.
  • Arrange the tomato slices, mozzarella slices, and basil leaves on a large platter, alternating and overlapping them.
  • Drizzle the salad with the remaining 2 tablespoons of olive oil and the balsamic glaze, then sprinkle with flaky sea salt.
  • Slice the flank steak thinly against the grain at a 45-degree angle.
  • Arrange the steak slices on the platter next to the Caprese salad and serve immediately.