Name: Balsamic Caprese Grilled Flank Steak Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb flank steak; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon Dijon mustard; Salt and pepper, to taste; 1 cup cherry tomatoes, halved; 1 cup fresh mozzarella balls (bocconcini), halved; 1/4 cup fresh basil leaves, chopped; 1 tablespoon balsamic glaze (for drizzling)

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If you’re looking for a show-stopping dinner that’s as fresh as it is hearty, you’re in for a treat with this Balsamic Caprese Grilled Flank Steak. It marries the juicy, robust flavors of perfectly grilled steak with a medley of caprese salad favorites—ripe cherry tomatoes, creamy mozzarella, fragrant basil, and a rich balsamic glaze. Whether you’re hosting friends or pampering your family, this dish delivers that magical balance of rustic comfort and elegant charm in every bite.

Balsamic Caprese Grilled Flank Steak Recipe - Recipe Image

Ingredients You’ll Need

What sets this Balsamic Caprese Grilled Flank Steak apart is how each simple ingredient shines on the plate. Fresh, quality basics transform into an unforgettable meal—every element bringing its signature flair to the flavor, color, and texture.

Flank Steak: The star protein, it’s juicy and quick to grill, providing a beefy canvas for all those classic caprese toppings.
Olive Oil: Rich and earthy, it’s the foundation for a simple marinade that keeps the steak tender and adds depth.
Garlic: Freshly minced for bold, aromatic flavor that infuses the steak as it marinates.
Dijon Mustard: Adds a gentle tang and helps the marinade cling to the steak beautifully.
Salt and Pepper: Essential seasonings that elevate every other flavor in the recipe.
Cherry Tomatoes: Choose ripe, sweet cherry tomatoes for bursts of color and juicy freshness on top.
Fresh Mozzarella Balls (bocconcini): Creamy and mild, they contrast perfectly with the savory steak and sharp glaze.
Fresh Basil Leaves: Chopped for maximum aroma, they deliver vibrant color and herby, peppery zing.
Balsamic Glaze: A concentrated drizzle that pulls everything together with sweet, tangy richness.

How to Make Balsamic Caprese Grilled Flank Steak

Step 1: Prepare the Marinade

In a small bowl, whisk together the olive oil, minced garlic, Dijon mustard, salt, and pepper. This punchy marinade is going to seep into the steak, imparting loads of flavor and helping it stay juicy once it hits the grill.

Step 2: Marinate the Steak

Place the flank steak into a large resealable bag and pour the marinade over it. Seal it and massage the marinade into the steak so it’s evenly coated, then pop it into the fridge for at least an hour, or up to four if you want maximum flavor. This step builds the foundation of the Balsamic Caprese Grilled Flank Steak’s deliciousness.

Step 3: Preheat the Grill

Get your grill going to medium-high heat. You want it nice and hot to give the steak a gorgeous char on the outside while keeping the inside tender. If you’re using a gas grill, let it preheat with the lid closed for at least 10 minutes for those grill grates to reach the perfect temp.

Step 4: Grill the Steak

Remove the steak from the marinade and let any excess drip off. Grill it for about 5–7 minutes per side, depending on how thick your steak is and your preferred doneness. For the juiciest results, aim for medium-rare (about 130–135°F inside). Use a meat thermometer for best results—no guesswork needed!

Step 5: Rest and Slice the Steak

Transfer the grilled flank steak to a cutting board and let it rest for 5 minutes. This all-important pause lets the juices redistribute, so every slice is flavorful and moist. Slice the steak thinly against the grain for the most tender bites.

Step 6: Prepare the Caprese Topping

While the steak is resting, combine the halved cherry tomatoes, mozzarella balls, and chopped basil in a mixing bowl. Give it a gentle toss so the flavors start to mingle. This vibrant mix is what transforms the steak into a true Balsamic Caprese Grilled Flank Steak experience.

Step 7: Assemble the Dish

Arrange the steak slices on a serving platter, then generously spoon the caprese mixture all over. Drizzle the balsamic glaze over the top right before serving. The result is a feast for both the eyes and the palate—classic Italian freshness meets savory, smoky steak.

How to Serve Balsamic Caprese Grilled Flank Steak

Garnishes

Finish your platter with a few extra torn basil leaves for a pop of green, and maybe a sprinkle of flaky sea salt. A light grinding of black pepper on top never hurts. For special occasions, a few curls of Parmesan cheese add a lovely nutty accent without overpowering the other flavors.

Side Dishes

This Balsamic Caprese Grilled Flank Steak is hearty on its own, but it’s incredible alongside crusty bread that soaks up the juices. Other classic sides include grilled asparagus, garlicky green beans, or a pile of roasted baby potatoes. Think simple, fresh, and seasonal to complement the steak’s colorful topping.

Creative Ways to Present

For a stunning dinner party main, slice the steak and fan it out on a big wooden board, letting the caprese topping spill over dramatically. Or, try turning the steak into open-faced sandwiches on toasted sourdough. For a crowd, slice the steak in advance and serve as a room-temperature salad, perfect for summer gatherings.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), store the steak and caprese topping separately in airtight containers in the fridge. The steak will keep well for up to 3 days, while the tomato and mozzarella mix is best enjoyed within 24 hours so it stays bright and fresh.

Freezing

Flank steak freezes beautifully. For the Balsamic Caprese Grilled Flank Steak, wrap any extra cooked steak tightly in plastic wrap, then foil, and freeze for up to 2 months. Skip freezing the caprese topping, though—the tomatoes and mozzarella don’t thaw well and tend to go mushy.

Reheating

To reheat, bring the steak to room temperature first, then gently warm slices in a skillet over medium-low heat or in the oven, covered with foil, at 275°F until just heated through. Add the fresh caprese topping and balsamic glaze just before serving for that just-made taste.

FAQs

Can I make Balsamic Caprese Grilled Flank Steak indoors?

Absolutely! If you don’t have access to a grill, use a grill pan or cast iron skillet on your stovetop. Just make sure you get that pan searing hot to replicate the char and flavor you’d get from grilling outside.

What can I use instead of flank steak?

Skirt steak, flat iron steak, or even sirloin will work well, though cook times may vary slightly. The key is to slice the steak thinly against the grain for tenderness, no matter which cut you choose.

Can I prepare the marinade ahead of time?

Yes, you can mix up the marinade a day in advance and store it in the fridge. When you’re ready, just pour it over the steak and marinate as instructed to get all that flavor into the meat.

Is there a substitute for balsamic glaze?

If you don’t have balsamic glaze, you can reduce balsamic vinegar on the stove with a little honey or sugar until syrupy. Drizzle this over your Balsamic Caprese Grilled Flank Steak for the same sweet-tangy finish.

How do I keep the mozzarella from getting watery?

For picture-perfect results, pat the mozzarella balls dry with paper towels before mixing them with the tomatoes. This prevents excess moisture from pooling on your platter and keeps each serving fresh and vibrant.

Final Thoughts

I hope you’re as excited as I am to make and share this Balsamic Caprese Grilled Flank Steak. It’s a recipe that truly delivers—bursting with the best summer flavors and perfect for any occasion. Give it a try, and you just may find yourself coming back to this bright, bold dish all year long!

Balsamic Caprese Grilled Flank Steak Recipe

★★★★★

5.1 from 20 reviews

Author: lina
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Balsamic Caprese Grilled Flank Steak recipe combines the bold flavors of balsamic glaze, fresh mozzarella, and cherry tomatoes with perfectly grilled flank steak. It’s a delicious and elegant dish that’s perfect for a summer barbecue or a special dinner.

Ingredients

Scale

For the Steak:

1 lb flank steak
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon Dijon mustard
Salt and pepper, to taste

For the Caprese Topping:

1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls (bocconcini), halved
1/4 cup fresh basil leaves, chopped

For Serving:

1 tablespoon balsamic glaze (for drizzling)

Instructions

Prepare the Marinade: In a small bowl, whisk together olive oil, garlic, Dijon mustard, salt, and pepper.
Marinate the Steak: Place the steak in a resealable bag, pour the marinade over it, and refrigerate for 1-4 hours.
Preheat the Grill: Heat the grill to medium-high.
Grill the Steak: Cook the steak for 5-7 minutes per side, adjusting for desired doneness and using a thermometer for accuracy.
Rest and Slice: Let the steak rest for 5 minutes before slicing thinly against the grain.
Prepare Caprese Topping: In a bowl, combine cherry tomatoes, mozzarella, and basil.
Assemble the Dish: Arrange the sliced steak on a platter, top with the Caprese mix, and drizzle with balsamic glaze. Serve immediately.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Italian