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
Scale
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
