If you’re searching for a dinner that effortlessly wows both the eyes and the palate, look no further than Balsamic Caprese Grilled Flank Steak. Juicy, marinated steak is crowned with the colorful, fresh flavors of caprese salad, then finished with a glossy balsamic glaze—the kind of dish you’ll crave all summer long. Each bite is a harmony of savory, tangy, and creamy notes, and the whole platter looks as gorgeous as it tastes. Whether you’re firing up the grill for family or hosting friends, this is one recipe that deserves a prime spot in your meal rotation!
Ingredients You’ll Need
Ingredients You’ll Need
Simple ingredients truly shine in this recipe. Each one plays a key role, from deep savory notes in the steak, to the lively brightness of fresh tomatoes and basil. You’ll have a restaurant-worthy result—no fancy tricks required!
- Flank steak (1 ½ pounds): Look for a well-marbled piece; it soaks up marinade beautifully and slices tenderly.
- Balsamic vinegar (¼ cup): This is the secret to the steak’s signature tang and tender texture.
- Olive oil (3 tablespoons): Helps both flavor and tenderize, and makes the marinade silky.
- Garlic cloves, minced (2): Fresh garlic gives the marinade a lovely punch you’ll notice in every bite.
- Italian seasoning (1 teaspoon): A blend of herbs for classic Italian flavor without measuring a dozen jars.
- Salt (1 teaspoon): Essential for seasoning both the steak and the marinade.
- Black pepper (½ teaspoon): Just enough for a spicy, aromatic backbone.
- Large tomatoes, sliced (2): Choose ripe, juicy tomatoes for the most vibrant taste.
- Fresh mozzarella, sliced (8 ounces): Creamy, melt-in-your-mouth cheese balances out the tang of the vinegar.
- Fresh basil leaves (½ cup): Nothing beats the fragrance of real basil—tear it for extra flavor release.
- Balsamic glaze (2 tablespoons): A finishing drizzle brings sweetness, color, and a gourmet touch.
How to Make Balsamic Caprese Grilled Flank Steak
Step 1: Marinate the Steak
Start by whisking together your balsamic vinegar, olive oil, minced garlic, Italian seasoning, salt, and black pepper in a small bowl. Place the flank steak in a resealable plastic bag or a shallow dish, then pour the marinade over it. Work the marinade gently into the meat with your hands, making sure every inch is coated. Let it rest in the refrigerator for at least 2 hours—or if you really want to impress, leave it overnight. This marinade is magic: it seeps into every fiber, giving you maximum flavor and tenderness.
Step 2: Preheat and Prepare for Grilling
When you’re ready to cook, preheat your grill to medium-high heat. Take the marinated steak out and let any excess marinade drip away (discard what’s left; it’s done its job!). Let the steak sit at room temperature for about 15 minutes while the grill gets nice and hot. This little pause helps the steak to cook more evenly and gives you a juicier result.
Step 3: Grill to Perfection
Grill the steak for 4 to 5 minutes on each side for a perfect medium-rare, or adjust to your preferred doneness. Don’t fuss with it too much—just let that high heat do its thing, building up a flavorful crust and sealing in the juices. Once done, transfer the steak to a cutting board and let it rest for at least 5 to 10 minutes. Resting is essential; it lets all those delicious juices redistribute instead of running onto your plate!
Step 4: Slice and Assemble the Caprese Topping
With a sharp knife, slice the steak thinly against the grain—this is your ticket to super-tender bites. Arrange the slices on a large serving platter. Now, top them with generous layers of juicy tomato slices, rounds of creamy mozzarella, and plenty of fresh basil leaves. You’re basically building an edible work of art, right on your platter!
Step 5: Drizzle and Serve
Finish the Balsamic Caprese Grilled Flank Steak by drizzling the whole thing with a beautiful balsamic glaze. This final step transforms the dish, adding a sweet-acidic zing that pulls everything together. Call everyone to the table, because dinner just became unforgettable!
How to Serve Balsamic Caprese Grilled Flank Steak
Garnishes
A scattering of extra basil leaves always looks lovely, and a crack of fresh black pepper right before serving is a small touch with big pay-off. If you want to really wow, add a pinch of flaky sea salt or a handful of toasted pine nuts for a surprise crunch.
Side Dishes
Balsamic Caprese Grilled Flank Steak pairs beautifully with roasted vegetables (think peppers, zucchini, or asparagus), a crisp green salad, or even garlicky roasted potatoes. For a lighter meal, a simple salad with lemon vinaigrette keeps things vibrant and fresh.
Creative Ways to Present
Arrange individual portions on small plates for an elevated dinner party appetizer, or serve family-style on a rustic wooden board for maximum drama. Another fun twist: tuck the steak, mozzarella, and tomatoes in a toasty ciabatta bun for a memorable sandwich!
Make Ahead and Storage
Storing Leftovers
Store any extra Balsamic Caprese Grilled Flank Steak, plus toppings, in an airtight container in the refrigerator for up to 3 days. Keep the steak slices and caprese topping separated if possible, so the cheese and tomatoes stay freshest.
Freezing
While the steak itself can be frozen (wrap tightly and stash for up to 2 months), skip freezing the caprese toppings—they don’t thaw well. Just defrost the steak overnight in the fridge and assemble with fresh toppings before serving.
Reheating
Gently reheat steak slices in a covered skillet over low heat with a splash of water or beef broth, just until warmed through. Add the fresh mozzarella, tomatoes, and basil after reheating so that everything tastes bright and perfectly textured.
FAQs
Can I use another cut of steak for Balsamic Caprese Grilled Flank Steak?
Definitely! Skirt steak or even sirloin will work well—just keep an eye on grilling times as different cuts vary in thickness and tenderness.
How long should I marinate the steak for the best flavor?
At least 2 hours will give you noticeable flavor, but marinating overnight really lets the balsamic and garlic work their magic for an even more tender, flavorful result.
Can I make Balsamic Caprese Grilled Flank Steak if I don’t have an outdoor grill?
Absolutely. A grill pan on your stovetop or even your oven’s broiler can provide great results—just make sure to preheat well and monitor doneness.
Is balsamic glaze necessary, or can I use more vinegar?
Balsamic glaze adds a sweet, concentrated finish that balsamic vinegar alone can’t match. If you’re out of glaze, you can reduce balsamic vinegar on the stovetop with a touch of honey until syrupy.
What’s the best way to slice flank steak for this dish?
Always slice against the grain, holding your knife at a slight angle. This breaks up the muscle fibers and makes every piece of Balsamic Caprese Grilled Flank Steak extra tender and easy to eat.
Final Thoughts
If you’re ready to wow your table and treat yourself to a burst of summer flavors, give this Balsamic Caprese Grilled Flank Steak a spot on your menu. It’s simple, vibrant, and guaranteed to make even a weeknight dinner feel like something special—enjoy every bite!
Print
Balsamic Caprese Grilled Flank Steak Recipe
- Total Time: 20 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the exquisite flavors of this Balsamic Caprese Grilled Flank Steak, a perfect blend of tender steak marinated in balsamic goodness and topped with fresh Caprese ingredients.
Ingredients
Marinade:
- 1 ½ pounds flank steak
- ¼ cup balsamic vinegar
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
Caprese Toppings:
- 2 large tomatoes, sliced
- 8 ounces fresh mozzarella, sliced
- ½ cup fresh basil leaves
- 2 tablespoons balsamic glaze for drizzling
Instructions
- Marinate the Steak: Whisk together balsamic vinegar, olive oil, garlic, Italian seasoning, salt, and pepper. Marinate the steak for at least 2 hours or overnight.
- Grill the Steak: Preheat grill. Grill steak for 4–5 minutes per side. Rest before slicing.
- Assemble: Arrange sliced steak on a platter. Top with tomato slices, mozzarella, and basil. Drizzle with balsamic glaze.
Notes
- For extra flavor, reduce marinade into a sauce while steak cooks.
- Can be made indoors on a grill pan or under a broiler.
- Serve with roasted vegetables or a green salad.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 4 ounces steak with toppings
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 90 mg
