Grilled flank steak with mozzarella and basil
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 490, total fat 36 G., saturated fats 13 G., proteins 35 G., carbohydrates 8 G., fiber 2 G., cholesterol 108 mg, sodium 324 mg, sugar 5 G.
Calories 490, total fat 36 G., saturated fats 13 G., proteins 35 G., carbohydrates 8 G., fiber 2 G., cholesterol 108 mg, sodium 324 mg, sugar 5 G.
Flank steak is a large, lean cut of beef that isn't particularly tender, but when cooked properly, it's juicy, quite tender, and delicious. Flank steak loves marinades and readily absorbs whatever you put on it. Pound the meat with a mallet and rub with olive oil, garlic, and rosemary. After 10 minutes of marinating, it's ready to grill. Flank steak achieves its ideal flavor and texture when done no more than medium. Slice thinly against the grain to ensure the meat melts in your mouth. Serve with tomatoes, sliced mozzarella, and fresh basil.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g flank steak, cut in half lengthwise
- 1/4 cup extra-virgin olive oil + extra for grilling
- 1 teaspoon chopped fresh rosemary
- 2 cloves garlic, finely grated
- 0.7 kg of small and medium tomatoes of different varieties (for example, Campari and tomatoes on the vine)
- 2 tablespoons white wine vinegar
- 1 ball (220 g) fresh mozzarella, cut into 2.5 cm pieces.
- Torn fresh basil, for serving
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Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat. Place the flank steak between 2 sheets of plastic wrap and pound with a meat mallet until the thickest part is 2 cm thick. Season with salt and pepper and rub with 1 tablespoon of olive oil, rosemary, and garlic. Let rest for 10 minutes before grilling.
- Meanwhile, slice the large tomatoes into wedges and halve the smaller ones. Place them in a medium bowl and add the vinegar and 2 tablespoons of olive oil. Season with salt and pepper and toss to combine.
- Brush the grill grate with olive oil. Grill the steak until grill marks appear, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
- Place the tomatoes and their juices on plates and top with mozzarella. Slice the steak across the grain and arrange among plates. Drizzle with the remaining 1 tablespoon of olive oil, season with pepper, and sprinkle with basil.
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