This Balsamic Caprese Grilled Flank Steak is a vibrant, flavor-packed dish that brings together the bold richness of marinated steak with the fresh, summery taste of cherry tomatoes, mozzarella, and basil. Finished with a drizzle of balsamic glaze, this recipe offers a delightful twist on the classic Caprese salad—perfectly paired with juicy grilled steak.
Why You’ll Love This Recipe
This recipe is both elegant and approachable, combining familiar ingredients in a way that feels fresh and exciting. It’s perfect for outdoor grilling season, dinner parties, or even weeknight meals when you want something satisfying without much fuss. The marinade enhances the steak’s tenderness and flavor, while the Caprese topping adds color, texture, and brightness to every bite.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 lb flank steak
2 tablespoons olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls (bocconcini or ciliegine), halved
1/4 cup fresh basil leaves, torn or chopped
2 tablespoons balsamic glaze
Salt and pepper, to taste
directions
In a small bowl, combine the olive oil, minced garlic, salt, and pepper. Rub this mixture evenly over both sides of the flank steak. Let it marinate at room temperature for 15–30 minutes.
While the steak marinates, prepare the Caprese topping by gently tossing the halved cherry tomatoes, mozzarella balls, and basil in a bowl. Season lightly with salt and set aside.
Preheat a grill or grill pan over medium-high heat.
Grill the steak for 5–7 minutes per side, or until it reaches your desired level of doneness. Use a meat thermometer for accuracy—130°F for medium-rare or 140°F for medium.
Remove the steak from the grill and let it rest for 5–10 minutes before slicing thinly against the grain.
Arrange the sliced steak on a serving platter, spoon the tomato and mozzarella mixture over the top, and finish with a generous drizzle of balsamic glaze.
Serve immediately and garnish with additional basil if desired.
Servings and timing
Servings: 4–6
Prep time: 15 minutes
Cook time: 12–15 minutes
Total time: 27–30 minutes
Variations
Marinated Flavors: Add a splash of balsamic vinegar or soy sauce to the steak marinade for deeper flavor.
Cheese Options: Swap mozzarella with burrata for a creamier finish or crumbled feta for a tangier bite.
Tomato Mix: Use a medley of colorful cherry tomatoes for a vibrant presentation.
Pan-Seared Alternative: Cook the steak in a cast-iron skillet if grilling isn’t an option.
Vegan Version: Use grilled portobello mushrooms instead of steak and dairy-free mozzarella for a plant-based take.
storage/reheating
Store leftover steak and Caprese topping separately in airtight containers in the refrigerator for up to 3 days. To reheat, gently warm the steak in a skillet or oven at 300°F until heated through. Avoid reheating the Caprese topping; serve it fresh or chilled.
FAQs
What is the best way to slice flank steak?
Always slice flank steak thinly against the grain to ensure tenderness.
Can I make this without a grill?
Yes, a cast-iron skillet or grill pan works well on the stovetop. Just be sure to get a nice sear.
How do I make my own balsamic glaze?
Simmer balsamic vinegar in a saucepan until reduced by half and thickened. Add a touch of honey or brown sugar for sweetness if desired.
Is flank steak the same as skirt steak?
No, but they are similar. Skirt steak can be used as a substitute with slightly more chew and flavor.
Can I use dried basil instead of fresh?
Fresh basil is recommended for this recipe, but if needed, use 1 teaspoon of dried basil as a substitute.
How do I know when the steak is done?
Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
Can I make this dish ahead of time?
You can marinate the steak and prepare the Caprese topping a few hours in advance. Grill and assemble just before serving.
What sides go well with this dish?
Grilled vegetables, roasted potatoes, or a simple arugula salad pair wonderfully with this recipe.
Can I use regular mozzarella instead of the mini balls?
Yes, simply dice a block of fresh mozzarella into bite-sized pieces.
Is balsamic glaze the same as balsamic vinegar?
No, balsamic glaze is a reduced, thicker version of balsamic vinegar with a sweeter, more concentrated flavor.
Conclusion
Balsamic Caprese Grilled Flank Steak is a standout dish that marries the richness of perfectly grilled meat with the light, refreshing elements of a Caprese salad. It’s a delicious way to elevate your grilling game with minimal effort and maximum flavor. Whether served for a summer dinner party or a casual weeknight meal, this recipe is sure to impress.
Balsamic Caprese Grilled Flank Steak Recipe
- Total Time: 0 hours
- Yield: 4–6
Description
This Balsamic Caprese Grilled Flank Steak is a bold, juicy twist on a classic Italian salad. Marinated in garlic and olive oil, grilled to perfection, and topped with cherry tomatoes, fresh mozzarella, and a tangy balsamic glaze, it’s a show-stopping yet simple meal. Keyword: Caprese Flank Steak
Ingredients
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1 lb flank steak
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2 tablespoons olive oil
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2 cloves garlic, minced
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1 cup cherry tomatoes, halved
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1 cup fresh mozzarella balls (bocconcini), halved
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1/4 cup fresh basil, chopped or whole leaves
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Salt and pepper, to taste
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2 tablespoons balsamic glaze (store-bought or homemade)
Instructions
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Marinate the steak:
Rub the flank steak with olive oil, garlic, salt, and pepper. Let sit at room temperature for 15–30 minutes while the grill heats. -
Preheat grill to medium-high heat. Grill steak for about 6–8 minutes per side, or until desired doneness (135°F for medium-rare). Let rest for 5–10 minutes before slicing thinly against the grain.
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Prepare caprese topping:
In a bowl, gently mix cherry tomatoes, mozzarella balls, and basil. Drizzle with a bit of olive oil and season with salt and pepper. -
Assemble:
Arrange sliced steak on a platter and spoon the caprese mixture over the top. Finish with a generous drizzle of balsamic glaze. -
Serve immediately – pairs beautifully with grilled veggies, crusty bread, or a fresh green salad.
Notes
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Homemade balsamic glaze: Simmer 1/2 cup balsamic vinegar with 1 tbsp honey or brown sugar until thickened.
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For extra richness, add avocado or a sprinkle of shaved Parmesan.
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Best served warm, but leftovers are great in wraps or salads!
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Main Course
- Method: Grilling
