Balsamic Grilled Flank Steak Caprese

Balsamic Grilled Flank Steak Caprese combines tender, flavorful steak with fresh mozzarella, juicy tomatoes, and fragrant basil.

Drizzled with a tangy balsamic glaze, this dish is a perfect fusion of bold flavors and summer vibes. Ideal for grilling season or a special dinner, it’s a crowd-pleaser that’s both simple and elegant.

Kitchen Equipment Needed

• Grill or grill pan
• Meat thermometer
• Mixing bowl
• Basting brush
• Cutting board
• Sharp knife

Ingredients

For the Steak Marinade:

• 2 lbs flank steak
• 1/4 cup balsamic vinegar
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper

For the Caprese Topping:

• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp balsamic glaze (store-bought or homemade)
• Salt and pepper to taste

Directions

1. Prepare the Marinade:
   In a mixing bowl, whisk together balsamic vinegar, olive oil, garlic, honey, Dijon mustard, salt, and pepper. Place the flank steak in a resealable bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 2 hours or up to overnight.
2. Preheat the Grill:
   Preheat your grill or grill pan to medium-high heat. Oil the grates to prevent sticking.
3. Grill the Steak:
   Remove the steak from the marinade, letting any excess drip off. Grill for 4-6 minutes per side for medium-rare, or adjust based on your desired doneness. Use a meat thermometer to check: 130°F (54°C) for medium-rare.
4. Rest the Steak:
   Transfer the steak to a cutting board and let it rest for 5-10 minutes to retain its juices.
5. Prepare the Caprese Topping:
   In a bowl, toss the cherry tomatoes with a pinch of salt and pepper.
6. Slice and Assemble:
   Slice the steak thinly against the grain. Arrange the slices on a serving platter, top with fresh mozzarella, cherry tomatoes, and basil leaves.
7. Drizzle with Balsamic Glaze:
   Finish the dish with a drizzle of balsamic glaze. Serve immediately.

Prep Time

15 minutes (+2 hours marinating time)

Cook Time

12 minutes

Total Time

2 hours 27 minutes

Nutrition (Per Serving)

Calories: 320
Protein: 28g
Carbohydrates: 6g
Fat: 20g
Sugar: 3g

Expert Tips

• Marinate for Maximum Flavor: Allow the steak to marinate for at least 2 hours, but overnight is best for deeper flavor.
• Homemade Balsamic Glaze: Reduce 1/2 cup balsamic vinegar with 1 tbsp honey over medium heat until thickened for a quick homemade glaze.
• Serve Warm or Room Temperature: This dish is just as delicious served warm off the grill or at room temperature for a picnic-style meal.

FAQs

Can I use a different cut of steak?
Yes, skirt steak or hanger steak works well with this recipe. Adjust grilling times accordingly.

Can I make this ahead of time?
You can grill the steak and prepare the topping ahead of time. Assemble just before serving to maintain freshness.

What if I don’t have a grill?
Use a grill pan or broil the steak in the oven for similar results.

Storing & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm the steak gently in a skillet over medium heat or serve it cold as part of a salad.

Substitutions & Variations

• Cheese Alternative: Try burrata or goat cheese for a twist on the classic Caprese flavors.
• Vegetarian Option: Replace steak with grilled portobello mushrooms or eggplant slices.
• Herbal Twist: Add fresh oregano or arugula for extra layers of flavor.

Balsamic Grilled Flank Steak Caprese

Balsamic Grilled Flank Steak Caprese combines tender, flavorful steak with fresh mozzarella, juicy tomatoes, and fragrant basil. Drizzled with a tangy balsamic glaze, this dish is a perfect fusion of bold flavors and summer vibes.

Print Recipe Pin Recipe

Equipment

• - Grill or grill pan
• - Meat thermometer
• - Mixing bowl
• - Basting brush
• - Cutting board
• - Sharp knife

Ingredients

  

• **For the Steak Marinade:**
• - 2 lbs flank steak
• - 1/4 cup balsamic vinegar
• - 3 tbsp olive oil
• - 2 cloves garlic minced
• - 1 tbsp honey
• - 1 tsp Dijon mustard
• - 1 tsp salt
• - 1/2 tsp black pepper
• **For the Caprese Topping:**
• - 2 cups cherry tomatoes halved
• - 8 oz fresh mozzarella sliced
• - 1/4 cup fresh basil leaves
• - 2 tbsp balsamic glaze store-bought or homemade
• - Salt and pepper to taste

Instructions

 

• **Prepare the Marinade:**
• In a mixing bowl, whisk together balsamic vinegar, olive oil, garlic, honey, Dijon mustard, salt, and pepper. Place the flank steak in a resealable bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 2 hours or up to overnight.
• **Preheat the Grill:**
• Preheat your grill or grill pan to medium-high heat. Oil the grates to prevent sticking.
• **Grill the Steak:**
• Remove the steak from the marinade, letting any excess drip off. Grill for 4-6 minutes per side for medium-rare, or adjust based on your desired doneness. Use a meat thermometer to check: 130°F (54°C) for medium-rare.
• **Rest the Steak:**
• Transfer the steak to a cutting board and let it rest for 5-10 minutes to retain its juices.
• **Prepare the Caprese Topping:**
• In a bowl, toss the cherry tomatoes with a pinch of salt and pepper.
• **Slice and Assemble:**
• Slice the steak thinly against the grain. Arrange the slices on a serving platter, top with fresh mozzarella, cherry tomatoes, and basil leaves.
• **Drizzle with Balsamic Glaze:**
• Finish the dish with a drizzle of balsamic glaze. Serve immediately.