Balsamic Caprese Grilled Flank Steak is a fresh and flavorful dinner that combines juicy grilled steak with a classic Caprese topping of cherry tomatoes, fresh mozzarella, basil, and a rich balsamic glaze. This easy grilled flank steak recipe is perfect for summer cookouts, family dinners, or whenever you want an impressive meal with minimal effort.
Why You’ll Love This Recipe
- Tender, juicy grilled flank steak with bold flavor.
- Fresh Caprese topping adds brightness and color.
- Quick and easy enough for weeknight dinners.
- Perfect for grilling season and outdoor gatherings.
- Naturally gluten-free and family-friendly.
- Beautiful presentation with restaurant-quality flavor.
Ingredients
For the Steak Marinade
- 1 lb flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
Caprese Topping
- 1 cup cherry tomatoes, halved
- 4 oz fresh mozzarella, cut into small pieces or mini mozzarella balls
- 2 tablespoons fresh basil leaves, torn
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons balsamic glaze
Instructions
- In a small bowl, whisk together olive oil, garlic, Dijon mustard, salt, and pepper.
- Place the flank steak in a resealable bag or shallow dish and pour the marinade over it. Refrigerate for 30 minutes to 2 hours.
- Meanwhile, combine cherry tomatoes, mozzarella, basil, olive oil, salt, and pepper in a bowl. Toss gently and set aside.
- Preheat a grill or grill pan to medium-high heat.
- Remove the steak from the marinade and discard any excess.
- Grill the Balsamic Caprese Grilled Flank Steak for 4–5 minutes per side for medium-rare or until your preferred doneness.
- Remove from the grill and let the steak rest for 5–10 minutes.
- Slice the steak thinly against the grain.
- Arrange on a serving platter and spoon the Caprese mixture over the top.
- Finish with a generous drizzle of balsamic glaze before serving.
Tips & Tricks
- Marinate for at least 30 minutes for the best flavor.
- Always slice flank steak against the grain to keep it tender.
- Use fresh mozzarella for the creamiest texture.
- Let the steak rest before slicing to retain its juices.
- Grill only until medium or medium-rare to avoid toughness.
- Add grilled asparagus or zucchini for a complete meal.
Details
- Prep Time: 15 minutes
- Marinating Time: 30 minutes–2 hours
- Cook Time: 10 minutes
- Total Time: About 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American-Italian Fusion
- Difficulty: Easy
- Dietary Notes: Gluten-Free
Notes
- Substitute grape tomatoes if cherry tomatoes aren’t available.
- Burrata makes a delicious alternative to mozzarella.
- Add sliced avocado for extra creaminess.
- Serve with grilled vegetables, roasted potatoes, garlic bread, or over fresh arugula for a lighter meal.
- Extra balsamic glaze can be served at the table.
Nutrition (Approximate Per Serving)
- Calories: 385
- Protein: 32g
- Carbohydrates: 8g
- Fat: 24g
- Fiber: 1g
- Sugar: 5g
FAQ
Can I make this recipe ahead of time?
Yes. Marinate the steak and prepare the Caprese mixture separately up to one day in advance.
What is the best temperature for grilled flank steak?
Medium-rare at 130°F delivers the juiciest results, while medium reaches about 140°F.
Can I cook this indoors?
Absolutely. A cast-iron grill pan works beautifully when outdoor grilling isn’t an option.
What should I serve with caprese steak?
Grilled vegetables, roasted potatoes, garlic bread, rice, or a crisp green salad all pair wonderfully.
Can leftovers be used for lunch?
Yes. Thinly sliced steak is delicious on salads, sandwiches, wraps, or grain bowls.
Storage
Refrigerator: Store steak and Caprese topping separately in airtight containers for up to 3 days.
Freezer: Freeze the cooked steak for up to 2 months. The fresh Caprese topping is best made fresh.
Reheating: Warm the steak gently in a skillet over low heat or enjoy it cold on salads.
Similar Recipes
Balsamic Caprese Grilled Flank Steak
Ingredients
For the Steak Marinade
- 1 lb flank steak
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
Caprese Topping
- 1 cup cherry tomatoes halved
- 4 oz fresh mozzarella cut into small pieces or mini mozzarella balls
- 2 tablespoons fresh basil leaves torn
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- 2 tablespoons balsamic glaze
Instructions
- In a small bowl, whisk together olive oil, garlic, Dijon mustard, salt, and pepper.
- Place the flank steak in a resealable bag or shallow dish and pour the marinade over it. Refrigerate for 30 minutes to 2 hours.
- Meanwhile, combine cherry tomatoes, mozzarella, basil, olive oil, salt, and pepper in a bowl. Toss gently and set aside.
- Preheat a grill or grill pan to medium-high heat.
- Remove the steak from the marinade and discard any excess.
- Grill the Balsamic Caprese Grilled Flank Steak for 4–5 minutes per side for medium-rare or until your preferred doneness.
- Remove from the grill and let the steak rest for 5–10 minutes.
- Slice the steak thinly against the grain.
- Arrange on a serving platter and spoon the Caprese mixture over the top.
- Finish with a generous drizzle of balsamic glaze before serving.
Notes
- Substitute grape tomatoes if cherry tomatoes aren’t available.
- Burrata makes a delicious alternative to mozzarella.
- Add sliced avocado for extra creaminess.
- Serve with grilled vegetables, roasted potatoes, garlic bread, or over fresh arugula for a lighter meal.
Conclusion
This Balsamic Caprese Grilled Flank Steak is the perfect combination of smoky grilled beef, creamy mozzarella, juicy tomatoes, fragrant basil, and sweet balsamic glaze. Whether you’re planning an easy summer steak dinner or entertaining guests, this simple recipe delivers fresh flavors, beautiful presentation, and satisfying results every time.