Balsamic Marinated Flank Steak & Peach Caprese Salad
Balsamic Marinated Flank Steak & Peach Caprese Salad
Ingredients
For the Balsamic Marinated Flank Steak
- 1 1/2 pounds flank steak
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 3 garlic, cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
For the Peach Caprese Salad
- 2 peaches, ripe, sliced
- 8 ounces fresh mozzarella, sliced
- 1/2 cup fresh basil, leaves
- 2 tablespoons balsamic glaze, for drizzling, or as needed
Instructions
- 1
Unwrap the flank steak and pat it thoroughly dry with paper towels. Rub both sides of the steak generously with 2 tablespoons of olive oil.
⏱️ 2 min
- 2
Season both sides of the steak generously with salt, black pepper, garlic powder, onion powder, and dried oregano.
⏱️ 2 min
- 3
In a medium bowl, whisk together the balsamic vinegar, soy sauce, Worcestershire sauce, honey, minced garlic, chopped fresh rosemary, and chopped fresh thyme to create the marinade.
⏱️ 3 min
- 4
Place the seasoned steak into a large zip-top bag or a shallow container. Pour the prepared marinade over the steak, ensuring it is fully coated. Seal the bag or cover the container and marinate in the refrigerator for at least 2 hours, or ideally overnight (up to 12 hours).
⏱️ 5 min
- 5
About 20 minutes before grilling, remove the steak from the refrigerator to bring it closer to room temperature. Preheat the Traeger Flat Rock grill to medium-high heat (approximately 400-450°F).
⏱️ 15 min•🌡️ 425
- 6
Carefully place the marinated flank steak directly onto the hot grill surface. Cook for 4-6 minutes per side for medium-rare doneness, flipping once. Adjust cooking time for desired doneness.
⏱️ 10 min
- 7
Once cooked, remove the steak from the grill and transfer it to a cutting board. Tent loosely with foil and allow it to rest for 10 minutes. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 10 min
- 8
While the steak is resting, prepare the Peach Caprese Salad. On a serving platter, artfully arrange the sliced peaches, sliced fresh mozzarella, and fresh basil leaves.
⏱️ 5 min
- 9
Slice the rested flank steak thinly against the grain. Arrange the sliced steak alongside the Peach Caprese Salad. Generously drizzle the entire salad with balsamic glaze just before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Balsamic Marinated Flank Steak & Peach Caprese Salad
For the Balsamic Marinated Flank Steak
- 1 1/2 pounds flank steak
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 3 garlic, cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
For the Peach Caprese Salad
- 2 peaches, ripe, sliced
- 8 ounces fresh mozzarella, sliced
- 1/2 cup fresh basil, leaves
- 2 tablespoons balsamic glaze, for drizzling, or as needed
Instructions
- 1
Unwrap the flank steak and pat it thoroughly dry with paper towels. Rub both sides of the steak generously with 2 tablespoons of olive oil.
⏱️ 2 min - 2
Season both sides of the steak generously with salt, black pepper, garlic powder, onion powder, and dried oregano.
⏱️ 2 min - 3
In a medium bowl, whisk together the balsamic vinegar, soy sauce, Worcestershire sauce, honey, minced garlic, chopped fresh rosemary, and chopped fresh thyme to create the marinade.
⏱️ 3 min - 4
Place the seasoned steak into a large zip-top bag or a shallow container. Pour the prepared marinade over the steak, ensuring it is fully coated. Seal the bag or cover the container and marinate in the refrigerator for at least 2 hours, or ideally overnight (up to 12 hours).
⏱️ 5 min - 5
About 20 minutes before grilling, remove the steak from the refrigerator to bring it closer to room temperature. Preheat the Traeger Flat Rock grill to medium-high heat (approximately 400-450°F).
⏱️ 15 min•🌡️ 425 - 6
Carefully place the marinated flank steak directly onto the hot grill surface. Cook for 4-6 minutes per side for medium-rare doneness, flipping once. Adjust cooking time for desired doneness.
⏱️ 10 min - 7
Once cooked, remove the steak from the grill and transfer it to a cutting board. Tent loosely with foil and allow it to rest for 10 minutes. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 10 min - 8
While the steak is resting, prepare the Peach Caprese Salad. On a serving platter, artfully arrange the sliced peaches, sliced fresh mozzarella, and fresh basil leaves.
⏱️ 5 min - 9
Slice the rested flank steak thinly against the grain. Arrange the sliced steak alongside the Peach Caprese Salad. Generously drizzle the entire salad with balsamic glaze just before serving.
⏱️ 5 min