Ingredients
Method
- Whisk olive oil, minced garlic (2 cloves), salt (1 tsp), pepper (½ tsp), and Italian seasoning in a dish
- Pat moisture from steak and coat with marinade
- Marinate 30 minutes in fridge or 10 minutes at room temperature
- Grill flank steak over medium-high heat until sizzling (about 4-6 minutes per side for 135°F doneness)
- During grilling, combine balsamic vinegar, remaining 1 tbsp olive oil, and minced garlic (1 clove) for dressing
- Halve cherry tomatoes in a bowl and separate mozzarella pearls into serving plates just before final grilling moments
- Place tomatoes and mozzarella on warm steak using a single layer
- Sprinkle with chopped basil
- Drizzle balsamic dressing over assembled steak
Notes
For halal compliance, use mozzarella certified for vegetarian rennet
Taco variety tomatoes offer sweeter contrast if available
Marinating at room temperature won't work reliably unless using new high-smoke-point oil in marinade
Mozzarella may require salting/balsamic glaze burnishing before stacking
Taco variety tomatoes offer sweeter contrast if available
Marinating at room temperature won't work reliably unless using new high-smoke-point oil in marinade
Mozzarella may require salting/balsamic glaze burnishing before stacking