Caprese Salad Elevated: Grilled Flank Steak with Balsamic Glaze
Caprese salad, with its vibrant colors and fresh flavors, is a summertime classic. The combination of ripe tomatoes, creamy mozzarella, and fragrant basil is simply irresistible. But what if we could take this simple salad to the next level, transforming it into a complete and satisfying meal? Enter grilled flank steak. The rich, savory flavor of the steak, paired with the bright acidity of the balsamic glaze, creates a culinary masterpiece that is both elegant and easy to prepare. This Caprese Salad with Grilled Flank Steak is a perfect dish for a summer barbecue, a light lunch, or a special occasion dinner. It’s guaranteed to impress your guests and leave them craving more.
This recipe provides detailed instructions for perfectly grilling your flank steak and creating a delicious balsamic glaze. We’ll also cover how to assemble the Caprese salad for maximum visual appeal and flavor impact. So, grab your ingredients and get ready to experience a Caprese salad like never before!
## Ingredients:
**For the Grilled Flank Steak:**
* 1.5 – 2 pound flank steak
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1 tablespoon fresh rosemary, chopped
* 1 teaspoon dried oregano
* 1/2 teaspoon red pepper flakes (optional, for a little heat)
* Salt and freshly ground black pepper to taste
**For the Balsamic Glaze:**
* 1 cup balsamic vinegar
* 2 tablespoons honey or maple syrup (adjust to taste)
**For the Caprese Salad:**
* 2-3 large ripe tomatoes, sliced (heirloom tomatoes are ideal)
* 8 ounces fresh mozzarella cheese, sliced (fresh buffalo mozzarella is best, but regular fresh mozzarella works well)
* 1 cup fresh basil leaves
* Extra virgin olive oil, for drizzling
* Balsamic glaze (from above)
* Salt and freshly ground black pepper to taste
## Equipment:
* Grill (gas or charcoal)
* Grill brush
* Mixing bowl
* Whisk
* Small saucepan
* Cutting board
* Sharp knife
* Serving platter
## Instructions:
**Part 1: Preparing the Flank Steak**
1. **Marinate the Steak:** In a mixing bowl, combine olive oil, minced garlic, chopped rosemary, dried oregano, red pepper flakes (if using), salt, and pepper. Whisk together to create a marinade.
2. **Apply the Marinade:** Place the flank steak in a large resealable bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Massage the marinade into the steak with your hands.
3. **Marinate in the Refrigerator:** Seal the bag or cover the dish with plastic wrap. Marinate the steak in the refrigerator for at least 30 minutes, or preferably for 2-4 hours. The longer it marinates, the more flavorful and tender it will become. Avoid marinating for longer than 8 hours, as the acid in the marinade can start to break down the fibers of the meat too much, resulting in a mushy texture.
4. **Remove from Refrigerator:** About 30 minutes before grilling, remove the steak from the refrigerator and let it sit at room temperature. This allows the steak to cook more evenly.
**Part 2: Making the Balsamic Glaze**
1. **Combine Ingredients:** In a small saucepan, combine balsamic vinegar and honey (or maple syrup).
2. **Simmer:** Place the saucepan over medium heat and bring the mixture to a simmer. Once simmering, reduce the heat to low and let it simmer gently for 15-20 minutes, or until the glaze has reduced by about half and has thickened to a syrup-like consistency. Stir occasionally to prevent sticking.
3. **Check Consistency:** To test the consistency, dip a spoon into the glaze and then lift it. The glaze should coat the back of the spoon and slowly drip off. If it’s too thin, continue simmering for a few more minutes. If it becomes too thick, add a tablespoon of water to thin it out.
4. **Cool:** Remove the balsamic glaze from the heat and let it cool slightly. It will continue to thicken as it cools.
**Part 3: Grilling the Flank Steak**
1. **Prepare the Grill:** Preheat your grill to medium-high heat (around 450-500°F or 232-260°C). Make sure the grill grates are clean. Use a grill brush to scrub off any residue from previous grilling sessions.
2. **Oil the Grates:** Lightly oil the grill grates to prevent the steak from sticking. You can use a grill spray or a paper towel soaked in oil, using tongs to rub it over the grates.
3. **Grill the Steak:** Place the marinated flank steak on the hot grill. Grill for 4-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C). For medium-well, aim for 145-155°F (63-68°C). Be careful not to overcook the steak, as flank steak can become tough if cooked beyond medium.
4. **Sear for Added Flavor (Optional):** For a more pronounced sear, you can sear the steak over direct high heat for 1-2 minutes per side after it has reached its desired internal temperature. This creates a nice crust on the outside of the steak.
5. **Rest the Steak:** Once the steak is cooked to your liking, remove it from the grill and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Do not skip this step!
**Part 4: Assembling the Caprese Salad**
1. **Slice the Steak:** After the steak has rested, use a sharp knife to slice it thinly against the grain. Cutting against the grain shortens the muscle fibers, making the steak easier to chew.
2. **Arrange the Salad:** On a large serving platter, arrange alternating slices of tomatoes and mozzarella cheese. Overlap the slices slightly to create a visually appealing presentation.
3. **Add the Steak:** Place the sliced grilled flank steak on top of the tomatoes and mozzarella. Distribute the steak evenly over the platter.
4. **Garnish with Basil:** Tuck fresh basil leaves between the tomato, mozzarella, and steak slices.
5. **Drizzle with Olive Oil and Balsamic Glaze:** Drizzle the entire platter with extra virgin olive oil and the prepared balsamic glaze. Be generous with the balsamic glaze, as it adds a significant amount of flavor to the dish.
6. **Season:** Season the Caprese salad with salt and freshly ground black pepper to taste.
## Serving Suggestions:
* Serve the Caprese Salad with Grilled Flank Steak immediately. It’s best enjoyed fresh.
* Serve with a side of crusty bread for soaking up the delicious balsamic glaze and olive oil.
* A simple green salad complements the richness of the steak and cheese.
* Pair with a light and refreshing white wine, such as Sauvignon Blanc or Pinot Grigio, or a light-bodied red wine like Pinot Noir.
## Tips and Variations:
* **Marinating Time:** While 30 minutes is the minimum marinating time, marinating the flank steak for 2-4 hours will result in a more flavorful and tender steak. Avoid marinating for longer than 8 hours.
* **Steak Doneness:** Use a meat thermometer to ensure the steak is cooked to your desired level of doneness. Remember to account for carryover cooking, as the internal temperature of the steak will continue to rise slightly after it is removed from the grill.
* **Balsamic Glaze Sweetness:** Adjust the amount of honey or maple syrup in the balsamic glaze to your preference. If you prefer a less sweet glaze, reduce the amount of sweetener or omit it altogether.
* **Cheese Variations:** While fresh mozzarella is traditional for Caprese salad, you can experiment with other cheeses, such as burrata or provolone.
* **Add Vegetables:** Consider adding other grilled vegetables to the salad, such as zucchini, bell peppers, or eggplant. Grilling the vegetables alongside the steak adds another layer of flavor and texture.
* **Spice it Up:** For a spicy kick, add a pinch of red pepper flakes to the marinade for the steak or to the balsamic glaze.
* **Citrus Zest:** Add a teaspoon of lemon or orange zest to the marinade for a brighter flavor.
* **Herbs:** Experiment with different herbs in the marinade, such as thyme, oregano, or parsley.
* **Vegan Option:** Replace the flank steak with grilled portobello mushrooms marinated in balsamic vinegar and herbs for a delicious vegan alternative.
## Nutritional Information (approximate, per serving):
* Calories: 550-700
* Protein: 40-50g
* Fat: 30-40g
* Carbohydrates: 20-30g
*Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.*
## Conclusion:
This Caprese Salad with Grilled Flank Steak is a delightful twist on a classic dish. The combination of fresh, vibrant ingredients with the savory richness of grilled steak and the tangy sweetness of balsamic glaze creates a truly unforgettable culinary experience. Whether you’re hosting a summer gathering or simply looking for a satisfying and flavorful meal, this recipe is sure to impress. So, fire up the grill and get ready to enjoy a Caprese salad like never before! It is a perfect, and elegant alternative to the original recipe, so that you are prepared to impress everyone! Bon appétit!