If you have ever dreamed of a dish that perfectly marries juicy, tender steak with the fresh, vibrant flavors of a classic Caprese salad, then this Grilled Balsamic Flank Steak Caprese Recipe is your new best friend in the kitchen. Combining the rich, savory notes of marinated flank steak with ripe tomato slices, creamy mozzarella, fragrant basil, and a tangy drizzle of balsamic glaze, this recipe is a celebration of simple ingredients that transform into an elegant, crowd-pleasing meal. Whether you’re grilling for a backyard gathering or making a special weeknight dinner, this dish delivers flavor, texture, and color in every bite.
Ingredients You’ll Need
This Grilled Balsamic Flank Steak Caprese Recipe calls for a handful of straightforward, fresh ingredients that pack a punch individually and come together beautifully as a whole. Each element has a role, whether it’s enhancing flavor, adding brightness, or creating that crave-worthy texture contrast.
- Flank steak (1½ lbs): Choose a well-marbled cut for juicy, flavorful meat that grills beautifully.
- Balsamic vinegar (¼ cup): Provides that signature tangy-sweet depth to the marinade, perfectly complementing the steak.
- Olive oil (2 tablespoons): Helps tenderize the steak and carries flavors evenly across the meat.
- Garlic cloves, minced (2): Adds a sharp, aromatic punch that elevates the marinade.
- Dried Italian seasoning (1 teaspoon): Brings earthy herbs like oregano and thyme that echo traditional Italian cooking.
- Salt (1 teaspoon): Essential for seasoning and drawing out the natural flavors of the steak.
- Black pepper (½ teaspoon): Adds a subtle heat and complexity.
- Large tomatoes, sliced (2): Look for ripe, juicy tomatoes that add juicy freshness and vibrant color.
- Fresh mozzarella, sliced (8 oz): Creamy and mild, this cheese balances the acidity and complements the meat’s richness.
- Fresh basil leaves (½ cup): Their sweet, fragrant flavor and bright green color tie the whole dish together.
- Balsamic glaze (for drizzling): Adds a glossy, sweet finish that makes every bite irresistible.
How to Make Grilled Balsamic Flank Steak Caprese Recipe
Step 1: Marinate the Steak
Start by whisking together balsamic vinegar, olive oil, minced garlic, dried Italian seasoning, salt, and black pepper in a small bowl. This marinade is the heart of the Grilled Balsamic Flank Steak Caprese Recipe, infusing the meat with a fantastic depth of flavor. Place your flank steak in a resealable bag or shallow dish and pour the marinade over it, making sure every part is well-coated. Seal it tightly and refrigerate for at least 30 minutes to allow those flavors to seep in—if you have extra time, marinating up to 8 hours will make the steak even more deliciously tender and flavorful.
Step 2: Grill the Steak
Preheat your grill or grill pan to medium-high heat. Taking the steak out of the marinade, let any excess drip off—this helps achieve a beautiful sear. Grill the flank steak for about 4 to 5 minutes per side, aiming for medium-rare unless you prefer your steak cooked differently. Once done, transfer the steak to a cutting board and allow it to rest for 5 to 10 minutes; resting keeps the juices locked inside, ensuring each slice stays succulent and tender.
Step 3: Assemble the Caprese
After resting, slice the steak thinly against the grain—this step is key to keeping your meat tender with every bite. Lay the slices out on a platter or serving plate and arrange alternating slices of fresh tomato and mozzarella directly over the top. Scatter fresh basil leaves generously for bursts of herbal brightness. Finally, drizzle everything with balsamic glaze to give that signature sweet tang that ties this Grilled Balsamic Flank Steak Caprese Recipe together into a stunning, irresistible meal.
How to Serve Grilled Balsamic Flank Steak Caprese Recipe
Garnishes
Consider adding a sprinkle of flaky sea salt or crushed red pepper flakes to amp up the flavor and add a slight crunch or gentle heat. Fresh cracked black pepper is always a nice touch right before serving, inviting guests to customize their bites.
Side Dishes
This dish pairs wonderfully with a light green salad or some grilled vegetables like asparagus or zucchini to keep the meal fresh and balanced. Creamy mashed potatoes or a crusty artisan bread can also complement the protein and soak up any balsamic glaze drips.
Creative Ways to Present
For an impressive presentation, serve the steak slices stacked as mini towers with alternating layers of tomato and mozzarella, topped with a basil leaf and a drizzle of glaze. Alternatively, place the steak on a bed of arugula and scatter the caprese ingredients over it for a refreshing salad style dish that’s just as satisfying.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place the steak and Caprese components in an airtight container and store them in the refrigerator. The fresh mozzarella and tomatoes are best consumed within 1 to 2 days to maintain their texture and freshness.
Freezing
While the marinated flank steak itself can be frozen uncooked for up to 3 months, it’s not recommended to freeze the assembled Caprese due to the fresh cheese and tomato’s delicate nature. Freeze only the raw marinated steak separately if needed.
Reheating
Reheat leftover grilled steak gently in a warm skillet or oven at low temperature to avoid overcooking and drying out the meat. Add mozzarella and tomatoes fresh when serving again to keep the Caprese components vibrant and delicious.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank steak is ideal for its thin, lean nature and quick cooking time, you can substitute skirt steak or sirloin for a similar flavor and texture.
How long should I marinate the flank steak for the best flavor?
Marinating for at least 30 minutes is necessary, but letting it sit up to 8 hours enhances tenderness and infuses deeper flavor into the meat.
Is this recipe suitable for outdoor grilling only?
Not at all! If you don’t have access to a grill, roasting the steak in a 425°F oven for 12 to 15 minutes works great and still delivers fantastic results.
Can I prepare this recipe for a dinner party?
Yes! This Grilled Balsamic Flank Steak Caprese Recipe is elegant enough for guests yet simple enough to prep ahead, making it a perfect choice for entertaining.
What can I add if I want extra color and texture?
Try serving with arugula, grilled vegetables, or a sprinkle of toasted pine nuts for a little crunch and added complexity on the plate.
Final Thoughts
This Grilled Balsamic Flank Steak Caprese Recipe is genuinely one of those dishes that feels like a celebration every time you make it. The combination of juicy, flavorful steak with fresh mozzarella, tomatoes, and basil is an absolute showstopper that’s surprisingly easy to pull off. I encourage you to gather these simple, beautiful ingredients and give this recipe a try—it’s a guaranteed crowd-pleaser that brings a little Italian sunshine to your table anytime you want.
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Grilled Balsamic Flank Steak Caprese Recipe
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 10 minutes
- Total Time: 20 minutes (plus marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-Inspired, American
- Diet: Gluten Free
Description
This Grilled Balsamic Flank Steak Caprese marries tender, juicy flank steak with fresh mozzarella, ripe tomatoes, and fragrant basil. Marinated in a zesty balsamic and garlic blend, then grilled to perfection, it’s a flavorful and elegant main course perfect for summer dinners or special occasions.
Ingredients
For the Marinade and Steak
- 1½ lbs flank steak
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Topping and Assembly
- 2 large tomatoes, sliced
- 8 oz fresh mozzarella, sliced
- ½ cup fresh basil leaves
- Balsamic glaze for drizzling
Instructions
- Prepare the marinade: In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried Italian seasoning, salt, and black pepper until well combined.
- Marinate the steak: Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 8 hours for more intense flavor.
- Preheat the grill: Heat your grill or grill pan to medium-high heat, preparing for direct grilling.
- Grill the steak: Remove the steak from the marinade, allowing excess to drip off. Place on the hot grill and cook for 4 to 5 minutes per side for medium-rare, or adjust depending on your preferred level of doneness.
- Rest the steak: Transfer the grilled steak to a cutting board and let it rest for 5 to 10 minutes to allow juices to redistribute.
- Slice the steak: Cut the steak thinly against the grain into strips to maximize tenderness.
- Assemble and serve: Arrange the tomato and mozzarella slices on a platter or over the sliced steak. Scatter fresh basil leaves on top, then drizzle generously with balsamic glaze. Serve warm or at room temperature for best flavor.
Notes
- If you don’t have a grill, roast the steak in a preheated 425°F (220°C) oven for 12–15 minutes as an alternative cooking method.
- For added color, texture, and nutrition, try serving with arugula or grilled vegetables alongside.
