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
Scale
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.
