Grilled Flank Steak with Caprese Salad – A Perfect Fusion of Bold and Fresh Flavors

In a small bowl, mix olive oil, garlic, salt, pepper, oregano, red pepper flakes, and balsamic vinegar.
Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated.
Cover and refrigerate for at least 30 minutes or up to 8 hours for the best flavor.
Step 2: Prepare the Caprese Salad
Arrange tomato slices, mozzarella slices, and basil leaves on a large serving platter, alternating them for a beautiful presentation.
Drizzle with olive oil and balsamic glaze. Sprinkle with salt and pepper to taste.
Set aside in the refrigerator while you grill the steak.
Step 3: Grill the Steak
Preheat your grill to medium-high heat (about 400°F/200°C).
Remove the steak from the marinade and let excess marinade drip off.
Grill the steak for 4-5 minutes per side for medium-rare, or adjust the time based on your preferred doneness.
Remove the steak from the grill, tent with foil, and let it rest for 5-10 minutes to retain its juices.
Step 4: Slice and Serve
Slice the steak against the grain into thin strips.
Serve the steak alongside the Caprese salad, garnished with extra fresh basil if desired.
Serving and Storage Tips