Sure! Here’s a simple and delicious recipe for Grilled Flank Steak with Caprese Salad:
Ingredients:
For the Grilled Flank Steak:
- 1 ½ to 2 lbs flank steak
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary or thyme, chopped (optional)
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
For the Caprese Salad:
- 2 cups cherry tomatoes, halved (or 3 large tomatoes, sliced)
- 1 ball fresh mozzarella cheese, sliced
- 1 bunch fresh basil leaves
- 2 tbsp olive oil
- 1 tbsp balsamic glaze or vinegar
- Salt and pepper to taste
Instructions:
Grilled Flank Steak:
- Marinate the Steak: In a small bowl, combine olive oil, garlic, rosemary or thyme, balsamic vinegar, salt, and pepper. Rub this mixture onto both sides of the flank steak. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
- Grill the Steak: Preheat the grill or grill pan over medium-high heat. Remove the steak from the marinade and grill for about 4-5 minutes per side for medium-rare, or longer if you prefer your steak more well-done. Use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium.
- Rest the Steak: Let the steak rest for 5-10 minutes after grilling. This helps the juices redistribute.
- Slice the Steak: After resting, slice the steak thinly against the grain.
Caprese Salad:
- Assemble the Salad: In a large bowl or platter, arrange the sliced tomatoes, fresh mozzarella, and basil leaves in an alternating pattern.
- Season the Salad: Drizzle the olive oil and balsamic glaze or vinegar over the salad. Season with salt and pepper to taste.
- Serve: Serve the Caprese salad alongside the grilled flank steak.
Serving Suggestions:
- Serve the grilled flank steak with a side of roasted potatoes, grilled vegetables, or a simple green salad.
- Pair with a light red wine like Pinot Noir or a crisp white wine like Sauvignon Blanc.
Enjoy your flavorful and refreshing meal!
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