Let me introduce you to your new favorite summer dinner: Balsamic Caprese Grilled Flank Steak. Imagine juicy, perfectly charred steak bursting with savory flavor, topped with creamy mozzarella, ripe tomatoes, and fragrant basil, all kissed by a tangy balsamic glaze. It’s a dish that balances elegance with ease, and each bite feels like a celebration of the season’s best ingredients. Whether you’re grilling for friends or treating yourself to a weeknight feast, this recipe brings together classic Caprese flavors and hearty steak in a way that’s both impressive and refreshingly simple.
Ingredients You’ll Need
This recipe keeps things delightfully simple, with each ingredient playing a starring role in building layers of flavor and color. You’ll love how a handful of staples transforms into a dish that looks (and tastes) restaurant-worthy.
- Flank steak (1 ½ pounds): The ultimate cut for grilling—tender, flavorful, and perfect for soaking up the marinade.
- Balsamic vinegar (¼ cup): Adds tangy sweetness and caramelizes beautifully on the grill.
- Olive oil (2 tablespoons): Helps the marinade cling to the meat and keeps everything juicy.
- Garlic, minced (2 cloves): Gives a punch of savory depth and a little zing.
- Dried Italian seasoning (1 teaspoon): Infuses the steak with a subtle herbaceous aroma.
- Salt (½ teaspoon): Essential for bringing out all the flavors in the steak and veggies.
- Black pepper (¼ teaspoon): Adds just the right amount of gentle heat.
- Large tomatoes, sliced (2): Juicy and sweet, the tomatoes create that classic Caprese vibe.
- Fresh mozzarella, sliced (8 oz): Creamy, mild, and perfectly melty when it hits the warm steak.
- Fresh basil leaves, torn (¼ cup): The finishing touch—herbal, aromatic, and gorgeous.
- Optional balsamic glaze for drizzling: A glossy, tangy finish that makes the dish pop (highly recommended!).
How to Make Balsamic Caprese Grilled Flank Steak
Step 1: Marinate the Steak
Start by whisking together the balsamic vinegar, olive oil, minced garlic, Italian seasoning, salt, and black pepper in a shallow dish or zip-top bag. Add the flank steak, making sure it’s well coated on all sides, and tuck it into the fridge. Let it soak up those bold flavors for at least an hour—if you have extra time, letting it marinate for up to four hours will make the Balsamic Caprese Grilled Flank Steak even more flavorful.
Step 2: Fire Up the Grill
Preheat your grill to medium-high heat. If you don’t have an outdoor grill, a grill pan or even your broiler will do the trick. Remove the steak from the marinade and let any excess drip off—this helps get those beautiful grill marks and avoids flare-ups.
Step 3: Grill to Perfection
Place the steak on the hot grill and cook for 4 to 6 minutes per side, depending on your desired doneness. The sugars in the balsamic will help give the steak a lovely caramelized crust. When it’s just right, transfer the steak to a cutting board and let it rest for 5 to 10 minutes—this keeps all those delicious juices inside.
Step 4: Assemble the Caprese Topping
While the steak rests, slice your tomatoes and mozzarella. Tear the fresh basil leaves so they’re ready to go. The contrast of warm steak with cool, creamy cheese and juicy tomatoes is absolutely irresistible.
Step 5: Slice, Top, and Serve
Slice the steak thinly against the grain for maximum tenderness. Arrange the slices on a platter, then layer on the tomatoes and mozzarella. Sprinkle the torn basil over everything, and if you’re feeling fancy, drizzle with balsamic glaze. Serve your Balsamic Caprese Grilled Flank Steak warm or at room temperature, and watch it disappear!
How to Serve Balsamic Caprese Grilled Flank Steak
Garnishes
A drizzle of thick balsamic glaze is the crowning touch—it adds glossy color and bright, tangy flavor. Extra fresh basil leaves or even a sprinkle of flaky sea salt can make your Balsamic Caprese Grilled Flank Steak look and taste even more special.
Side Dishes
This dish loves simple sides! Try serving it with grilled asparagus, a big green salad, crusty bread, or even a bed of peppery arugula for a salad-style presentation. The fresh, vibrant flavors complement the steak without overshadowing it.
Creative Ways to Present
For a party, slice the steak and layer with tomatoes and mozzarella on a large wooden board for a rustic, shareable platter. You can also serve the components family-style, letting everyone build their own plate. For a twist, stuff leftovers into a baguette or serve over pasta for a hearty lunch the next day.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply store the steak, tomatoes, and mozzarella separately in airtight containers in the refrigerator. This keeps everything fresh and prevents the cheese and tomatoes from making the steak soggy. Leftovers will keep well for up to three days.
Freezing
While the fresh toppings are best enjoyed right away, the grilled flank steak itself freezes beautifully. Wrap the sliced steak tightly in foil or plastic wrap, then place in a freezer bag. It’ll be good for up to two months. Just thaw in the fridge before reheating and topping with fresh Caprese ingredients.
Reheating
To reheat, place the steak slices in a skillet over medium heat for a minute or two until just warmed through. Avoid microwaving the mozzarella and tomatoes—add those fresh after reheating the steak for the best texture and flavor.
FAQs
Can I use a different cut of steak?
Absolutely! While flank steak is classic for this recipe, skirt steak or even sirloin will work well. Just be sure to slice thinly against the grain for tenderness.
Do I have to marinate the steak for the full four hours?
No, even an hour of marinating will impart great flavor, but if you have the time, longer marinating makes the Balsamic Caprese Grilled Flank Steak even more succulent and richly flavored.
What if I don’t have balsamic glaze?
You can make your own by simmering balsamic vinegar until thickened, or just use a little extra balsamic vinegar for drizzling. The glaze adds a beautiful sheen and sweet tang, but the steak will still be fantastic without it.
Can I prepare this dish indoors?
Definitely! A grill pan or broiler works wonderfully. Just keep an eye on the steak to avoid overcooking, and ventilate your kitchen if using high heat indoors.
Is Balsamic Caprese Grilled Flank Steak gluten-free?
Yes, this recipe is naturally gluten-free as written. Just double-check labels on your balsamic vinegar and glaze to be sure they contain no added gluten.
Final Thoughts
I can’t wait for you to try this Balsamic Caprese Grilled Flank Steak—it truly brings together the best of summer grilling and fresh Italian flavors. Whether you’re hosting friends or just craving something special, this recipe is sure to impress and delight. Fire up the grill and enjoy every juicy, colorful, flavor-packed bite!
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Balsamic Caprese Grilled Flank Steak Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Balsamic Caprese Grilled Flank Steak combines the bold flavors of marinated flank steak with the freshness of a classic Caprese salad. Tender slices of steak are topped with juicy tomatoes, creamy mozzarella, and fragrant basil, finished with a drizzle of balsamic glaze for a perfect summer meal that’s both elegant and easy to prepare.
Ingredients
For the Marinade and Steak
- 1 ½ pounds flank steak
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Topping
- 2 large tomatoes, sliced
- 8 oz fresh mozzarella, sliced
- ¼ cup fresh basil leaves, torn
- Optional: additional balsamic glaze for drizzling
Instructions
- Marinate the Steak: In a shallow dish or zip-top bag, combine balsamic vinegar, olive oil, minced garlic, dried Italian seasoning, salt, and black pepper. Add the flank steak, ensuring it is fully coated. Refrigerate and marinate for at least 1 hour, preferably up to 4 hours, to allow the flavors to penetrate the meat.
- Preheat the Grill: Heat your grill to medium-high heat, preparing it for direct cooking. This temperature will help achieve a nice sear without overcooking the steak.
- Grill the Steak: Remove the flank steak from the marinade and place it on the grill. Cook for 4–6 minutes per side, depending on thickness and desired doneness, typically medium-rare to medium is ideal with flank steak.
- Rest the Steak: Transfer the grilled steak to a cutting board and allow it to rest for 5–10 minutes. This resting period helps the juices redistribute throughout the meat, resulting in a juicier steak.
- Slice the Steak: Slice the steak thinly against the grain to ensure maximum tenderness. Arrange the slices evenly on a serving platter.
- Assemble the Caprese Topping: Layer the sliced tomatoes and fresh mozzarella over the steak. Sprinkle torn basil leaves on top to add a fresh herbal note.
- Finish and Serve: Drizzle with additional balsamic glaze if desired for an extra burst of tangy sweetness. Serve the dish warm or at room temperature for best flavor.
Notes
- You can cook the flank steak in a grill pan or under a broiler if a grill is unavailable.
- Allowing the steak to rest before slicing preserves its juiciness.
- For a heartier salad-style presentation, add fresh arugula underneath the steak and toppings.
- Prep Time: 10 minutes (plus 1 to 4 hours marinating time)
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 105mg
