Balsamic Grilled Flank Steak Caprese Recipe

If you’re craving something that bursts with flavor, colors, and a touch of elegance without being complicated, the Balsamic Grilled Flank Steak Caprese Recipe is absolutely for you. This dish is all about the beautiful marriage of juicy, perfectly grilled flank steak combined with the freshest ingredients inspired by the classic Caprese salad. The rich balsamic marinade infuses every bite with a savory tang, while blistered tomatoes and creamy mozzarella create a delightful texture contrast that’ll have you reaching for seconds before you even realize it. Trust me, this is one recipe that turns an ordinary dinner into a special occasion with every mouthwatering forkful.

Ingredients You’ll Need

Nothing fancy here, just a handful of simple ingredients that each play a crucial role in bringing this dish to life. From the tangy balsamic vinegar that adds depth, to the fresh basil that brightens every bite, these components come together in harmony for an easy but unforgettable meal.

• 1/4 cup balsamic vinegar: The star of the marinade, delivering bold, sweet-tart flavor that tenderizes the steak beautifully.
• 1/4 cup extra virgin olive oil: Adds a silky texture and enhances the richness of the balsamic while keeping the steak juicy.
• 1 tablespoon Dijon mustard: Offers a subtle kick and emulsifies the dressing for a balanced taste.
• 1 teaspoon honey: Provides a hint of natural sweetness that rounds out the acidity of the vinegar.
• 1 large clove garlic, minced: Infuses the marinade with aromatic flavor that complements the grill’s smokiness.
• 1/4 teaspoon salt: Essential for seasoning and enhancing all the other flavors.
• 1/4 teaspoon pepper: Adds a touch of heat without overpowering the dish.
• 2 pounds flank steak: A lean, flavorful cut that’s perfect for quick grilling and slicing thin for serving.
• 2 cups cherry or grape tomatoes: These get blistered to bring out a naturally sweet, smoky flavor.
• 1 cup buffalo or fresh mozzarella, diced: Creamy and soft, this cheese contrasts beautifully with the tangy steak and tomatoes.
• 2 tablespoons fresh basil, thinly sliced: Bright, herbaceous, and essential for that classic Caprese touch.

How to Make Balsamic Grilled Flank Steak Caprese Recipe

Step 1: Prepare the Balsamic Marinade

Start by whisking together the balsamic vinegar, extra virgin olive oil, Dijon mustard, honey, minced garlic, salt, and pepper in a bowl. This simple but flavorful marinade is what takes the flank steak to the next level, infusing it with tangy, savory goodness that makes every bite shine.

Step 2: Marinate the Steak Overnight

Place the flank steak in a shallow dish or resealable bag and pour half of the marinade over it. Make sure the meat is well coated, then refrigerate for at least 12 hours. This overnight rest is crucial—it tenderizes the steak and lets those flavors sink deep, giving you a juicy, tender result after grilling.

Step 3: Grill the Steak

Heat your grill to medium-high and shake off any excess marinade from the steak. Cook the steak 3 to 5 minutes per side depending on how done you like it—medium rare usually works wonderfully here. Once off the grill, let the steak rest for 5 minutes. Resting locks in the juices and makes slicing easier.

Step 4: Grill the Tomatoes

Place the cherry or grape tomatoes on the grill. Let them blister and char slightly for 3 to 5 minutes, which enhances their sweetness and adds a delicious smoky note. If you prefer, you can blister them in a hot skillet indoors—it’s equally tasty!

Step 5: Assemble the Caprese Steak

Slice the rested flank steak thinly against the grain—this ensures tenderness. Top the steak slices with the blistered tomatoes, diced mozzarella, and thin ribbons of fresh basil. Drizzle the remaining balsamic marinade over the entire dish just before serving to add a final layer of tangy brilliance.

How to Serve Balsamic Grilled Flank Steak Caprese Recipe

Garnishes

A sprinkle of flaky sea salt on top right before serving intensifies the flavors. You can also add a few fresh basil leaves or a drizzle of extra virgin olive oil for a glossy, appetizing shine. These small touches elevate the dish and make every bite a delight to the senses.

Side Dishes

This recipe pairs wonderfully with light, fresh sides. Think crusty artisan bread to soak up the juices, a crisp arugula salad with lemon vinaigrette, or even grilled asparagus to complement the smokiness of the steak. Each side adds balance without overwhelming the bold flavors of your main course.

Creative Ways to Present

For a stunning presentation, lay the sliced steak on a large serving platter and arrange the tomatoes, mozzarella, and basil on top like an edible bouquet. Garnish with edible flowers or microgreens for that extra wow factor if you’re feeling fancy. This recipe also makes a fantastic filling for sandwiches or wraps the next day!

Make Ahead and Storage

Storing Leftovers

Store any leftover steak caprese in an airtight container in the refrigerator for up to 3 days. Keep the salad toppings separate if possible to maintain their texture and freshness. The flavors actually deepen after resting, making your next meal just as delicious.

Freezing

While the grilled flank steak can be frozen, the fresh mozzarella and tomatoes are best enjoyed fresh, so separate the components before freezing. Wrap the steak tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating gently.

Reheating

Reheat the steak slices gently in a skillet over medium heat or in the oven at a low temperature to avoid drying them out. Add fresh mozzarella and tomatoes after reheating for the best texture and flavor. Avoid microwaving if you want to preserve the steak’s juiciness and the delicate creaminess of the cheese.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While flank steak is ideal for its lean texture and flavor, skirt or hanger steak work well too since they grill quickly and slice thinly. Just adjust grilling times based on the thickness and cut.

Is it necessary to marinate the steak overnight?

Marinating overnight is highly recommended as it tenderizes the meat and infuses it with rich flavor, but if you’re short on time, marinate for at least one hour. The flavors won’t be as deep but still delicious.

Can I make the balsamic dressing without honey?

Yes! The honey adds a subtle sweetness that balances the vinegar, but you can omit it for a more tangy, sharper dressing or substitute with maple syrup or agave nectar for a similar effect.

How do I know when the steak is done on the grill?

The best way is to use an instant-read thermometer: 130°F for medium rare, 140°F for medium. If you don’t have one, 3 to 5 minutes per side on a medium-high grill usually yields a juicy medium rare.

Can I use other types of cheese instead of mozzarella?

Fresh mozzarella is preferred for its creamy, mild taste that balances the balsamic and steak, but burrata or a mild feta can be interesting swaps if you want a twist. Avoid stronger cheeses that might overpower the flavors.

Final Thoughts

Now that you have this incredible Balsamic Grilled Flank Steak Caprese Recipe in your culinary arsenal, you’re just moments away from serving up a feast that feels both elevated and approachable. It’s perfect for impressing guests or for a cozy dinner when you want something truly special. Give it a try—you’ll love the bright flavors, juicy steak, and that irresistible balsamic kick. Happy grilling!

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