Flank Steak Caprese Salad
Flank Steak Caprese Salad
Serves 4
Ingredients
1 ½ - 2 lb Flank Steak
½ c Extra Virgin Olive Oil, plus 1 Tbsp
¼ c Balsamic Vinegar
2 Tsp Coarse Kosher Salt, plus pinch
1 Tsp ground Black Pepper
2 Garlic Cloves, minced
1 Tsp Dijon Mustard
¼ c Fresh Basil Leaves, chopped
3 c Cherry Tomatoes
8 oz Mozzarella Balls, Ciliegine, drained
3 oz Arugula
Directions
Trim any excess fat from the flank steak and place the meat into a ziplock bag, set aside.
Mix ½ c olive oil, balsamic vinegar, 2 tsp salt, pepper, garlic and dijon in a mason jar covered and shake until mixed together then add half of the marinade to the zip lock bag and set aside the rest of the marinade/dressing.
Place the steak in the refrigerator for at least an hour or up to 4-6 hours.
Preheat the grill and take the steak out of the refrigerator and let it rest for 20-30 minutes before grilling.
While the steak is resting, combine in a medium bowl the cherry tomatoes, mozzarella balls, rest of marinade/dressing and fresh basil. Set aside.
Remove the steak from the marinade and allow all excess marinade to drip off.
Grill the steak for about 5-7 minutes on each side or until the temperature reaches 130°F for medium rare or 140°F for medium.
Remove the steak from the grill and let rest for 5 minutes, then slice diagonally against the grain.
While the steak is resting, add the arugula to a bowl and toss with a drizzle of olive oil and a pinch of coarse sea salt.
Arrange the arugula on a serving platter and top with the sliced steak. Using a slotted spoon add the tomato & mozzarella around the edges of the platter and drizzle the remaining dressing in the bowl over the steak.
