Marinated Flank Caprese (Print Version)

# Ingredients:

→ Steak and Marinade

01 - 1/2 teaspoon ground black pepper
02 - 2 pounds flank steak
03 - 3 cloves garlic, minced
04 - 1 tablespoon honey
05 - 1 tablespoon grainy mustard
06 - 1/4 cup balsamic vinegar
07 - 1/4 cup olive oil
08 - 1/2 teaspoon salt

→ Toppings for Caprese

09 - 200 grams cherry or grape tomatoes
10 - Parsley or basil, as a garnish
11 - 200 grams mini bocconcini, dried well with a towel

# Instructions:

01 - Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, and pepper in a bowl. Stir until blended.
02 - Cover the steak with the marinade, place it in a bowl, and pop it in the fridge for anywhere from 4 hours to overnight.
03 - Heat your grill to medium-high and cook the steak for 4-5 minutes per side, or until it’s how you like it.
04 - Put leftover marinade in a saucepan and simmer until it thickens and gets syrupy.
05 - To blister tomatoes, cook on the grill for 1-2 minutes on each side. Bocconcini only needs about 20-30 seconds to warm up—be quick!
06 - Rest the steak for a bit, slice it against the grain, and layer with sauce, warm tomatoes, bocconcini, and your chosen herbs.

# Notes:

01 - Marinate the steak for at least 4 hours, but it gets better the closer to 12 you go.
02 - Don’t take your eyes off the bocconcini—they’ll melt fast!
03 - Cutting the steak against the grain makes it way easier to chew.

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