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Balsamic vinegar is a staple in Italian kitchens, derived from the must of freshly crushed Trebbiano grapes. Originating from Modena, Italy, this vinegar is known for its rich flavor profile and deep, dark color. Traditional balsamic vinegar is aged for several years in wooden barrels, which imparts complex flavors that can range from sweet to tangy. Its use in marinades is not just for flavor; it also serves several important functions in cooking, particularly when it comes to meat.

Grilled Balsamic Flank Steak Caprese

Fire up your grill for this delicious Grilled Balsamic Flank Steak Caprese! Marinated in a tangy balsamic mix, this flank steak is grilled to perfection and served with a fresh Caprese salad of cherry tomatoes, mozzarella, and basil. Topped with a drizzle of balsamic glaze, this dish is perfect for gatherings or a cozy dinner. Ready in just an hour, it's a delightful combination of flavors that everyone will love. Enjoy warm with crusty bread or over arugula!
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Ingredients
  

1 lb flank steak

1/4 cup balsamic vinegar

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

Salt and pepper, to taste

2 cups cherry tomatoes, halved

8 oz fresh mozzarella, diced

1/2 cup fresh basil leaves, chopped

1 tablespoon balsamic glaze (for drizzling)

Instructions
 

Marinate the Steak: In a mixing bowl, combine balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and pepper. Add the flank steak to the bowl, ensuring it’s well-coated. Cover and marinate for at least 30 minutes or up to 2 hours in the refrigerator.

    Preheat the Grill: Preheat your grill to medium-high heat.

      Grill the Steak: Remove the flank steak from the marinade and let any excess sauce drip off. Place the steak on the hot grill and cook for about 6-8 minutes on each side for medium-rare, or until desired doneness is achieved. Once done, remove from the grill and let it rest for about 5-10 minutes.

        Prepare the Caprese Salad: While the steak rests, in a bowl, combine the halved cherry tomatoes, diced mozzarella, and chopped basil. Drizzle with a little olive oil and season with salt and pepper to taste. Toss gently to combine.

          Slice the Steak: After resting, slice the flank steak against the grain into thin strips.

            Assemble the Dish: On a large platter or individual plates, layer the sliced flank steak and top generously with the Caprese salad mixture. Drizzle with balsamic glaze for a finishing touch.

              Serve: Enjoy your Grilled Balsamic Flank Steak Caprese warm, alongside crusty bread or over a bed of arugula for an extra touch of freshness.

                Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4