Go Back

Balsamic Grilled Flank Steak Caprese

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,
Print Recipe Pin Recipe
Ingredients Method

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

Method
 

  1. Marinate the Steak:
  2. 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.
  3. Prepare the Grill:
  4. Preheat the grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
  5. Grill the Steak:
  6. 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.
  7. Make the Balsamic Glaze (if needed):
  8. 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.
  9. Assemble the Caprese Salad:
  10. In a bowl, combine tomatoes, mozzarella, basil, olive oil, salt, and pepper. Toss gently to coat.
  11. Slice the Steak:
  12. Slice the rested steak against the grain into thin strips.
  13. Plate and Serve:
  14. Arrange the steak slices on a platter and top with the Caprese salad. Drizzle with balsamic glaze and garnish with extra basil if desired.