Balsamic Grilled Flank Steak Caprese is a vibrant and flavorful dish that combines tender, juicy steak with the fresh and classic flavors of a Caprese salad. Juicy tomatoes,

creamy mozzarella, and fresh basil are drizzled with a balsamic glaze and paired perfectly with grilled flank steak for a meal that’s as beautiful as it is delicious. Perfect for summer grilling or a special dinner, this dish is both elegant and easy to make.

Kitchen Equipment Needed

Grill or grill pan
Mixing bowls
Sharp knife
Cutting board
Meat thermometer
Small saucepan (for balsamic reduction, if needed)

Ingredients Overview

Flank Steak: Marinated in a balsamic mixture for added tenderness and flavor.
Tomatoes & Mozzarella: The classic components of a Caprese salad.
Balsamic Glaze: Adds a tangy-sweet finishing touch.
Fresh Basil: Complements the dish with a bright herbal note.

Ingredients

For the Steak Marinade:

1½ lbs flank steak
½ cup balsamic vinegar
¼ cup olive oil
3 cloves garlic, minced
1 tsp dried oregano
½ tsp salt
½ tsp black pepper

For the Caprese Salad:

2 cups cherry or grape tomatoes, halved
8 oz fresh mozzarella balls (or sliced mozzarella)
¼ cup fresh basil leaves, torn
2 tbsp olive oil
Salt and pepper to taste

For the Balsamic Glaze:

½ cup balsamic vinegar (or store-bought balsamic glaze)
1 tbsp honey (optional)

Instructions

Step-by-Step Instructions

Marinate the Steak:
- In a mixing bowl, whisk together balsamic vinegar, olive oil, garlic, oregano, salt, and pepper. Place the flank steak in a resealable bag or shallow dish and pour the marinade over it. Let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
Prepare the Grill:
- Preheat the grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the Steak:
- Remove the steak from the marinade and discard the excess liquid. Grill the steak for 4–6 minutes per side for medium-rare, or until it reaches your desired doneness (use a meat thermometer to check: 130°F for medium-rare). Let the steak rest for 5–10 minutes before slicing.
Make the Balsamic Glaze (if needed):
- While the steak is grilling, simmer balsamic vinegar in a small saucepan over medium heat. Stir occasionally until it reduces by half and thickens into a glaze. Add honey for sweetness if desired.
Assemble the Caprese Salad:
- In a bowl, combine tomatoes, mozzarella, basil, olive oil, salt, and pepper. Toss gently to coat.
Slice the Steak:
- Slice the rested steak against the grain into thin strips.
Plate and Serve:
- Arrange the steak slices on a platter and top with the Caprese salad. Drizzle with balsamic glaze and garnish with extra basil if desired.

Recipe Tips

Marinating Time: The longer you marinate the steak, the more flavorful it will be.
Grill Temperature: Ensure your grill is hot to achieve a nice sear on the steak.
Balsamic Glaze Shortcut: Store-bought balsamic glaze works just as well if you’re short on time.

What to Serve With This Recipe

Crusty bread or garlic bread for soaking up the juices.
A side of roasted vegetables like asparagus or zucchini.
Light greens or a simple arugula salad.

Frequently Asked Questions

Can I use a different cut of steak?
Yes, skirt steak or hanger steak would also work well in this recipe.

What can I use instead of mozzarella?
Burrata or feta cheese are excellent substitutes for mozzarella.

Can I make this ahead of time?
You can marinate the steak and prepare the Caprese salad in advance. Grill the steak and assemble just before serving for the best flavor.

Serving Suggestions

Serve this dish warm, with the steak slightly overlapping the Caprese salad. The combination of flavors and textures is perfect for a family dinner, date night, or even a summer barbecue. Pair with a glass of red wine or sparkling water with lemon for a refreshing complement!