If you adore the harmony of fresh Italian flavors combined with the robust savoriness of grilled meat, then this Grilled Balsamic Flank Steak Caprese Recipe is about to become your new favorite go-to. Picture tender, juicy flank steak kissed by a tangy balsamic marinade, paired perfectly with creamy fresh mozzarella, sweet cherry tomatoes, and fragrant basil. Each bite bursts with beautiful balance and makes for a stunning dish that’s as delightful to serve as it is to eat. Let me take you through every step, so you can enjoy this vibrant and delicious meal at home any time you crave something truly special.
Ingredients You’ll Need
These ingredients are wonderfully simple yet crucial to making this dish sing with freshness and flavor. Every element plays a unique role, from the marinade infusing the steak with depth to the Caprese toppings lending color, brightness, and that irresistible creamy contrast.
- 1/4 cup balsamic vinegar: Provides the essential tangy base to tenderize and flavor the steak brilliantly.
- 2 tablespoons olive oil: Adds richness and helps the marinade coat the steak evenly.
- 1 tablespoon honey or maple syrup: Balances the acidity with a touch of natural sweetness.
- 2 cloves garlic, minced: Brings a savory punch that pairs perfectly with the balsamic.
- 1 teaspoon dried oregano: Offers an herby, earthy note that complements both steak and Caprese ingredients.
- Salt and pepper, to taste: Enhances all the flavors for a well-rounded taste.
- 1 1/2 lbs flank steak: The star protein that grills beautifully and absorbs the marinade wonderfully.
- 1 tablespoon olive oil (for grilling): Keeps the steak from sticking and helps create those beautiful grill marks.
- 1 cup fresh mozzarella, sliced: Adds creamy texture and mildness, balancing the savory steak.
- 1 1/2 cups cherry tomatoes, halved: Brings bursts of juicy sweetness and vibrant color.
- 1/4 cup fresh basil leaves, torn or chopped: Infuses fresh, aromatic herbiness that brightens every bite.
- 2 tablespoons balsamic glaze (for drizzling): Adds a sticky, sweet finish that ties the whole dish together beautifully.
How to Make Grilled Balsamic Flank Steak Caprese Recipe
Step 1: Prepare the marinade
Start by whisking together the balsamic vinegar, olive oil, honey or maple syrup, minced garlic, oregano, salt, and pepper in a bowl. This simple marinade awakens every layer of flavor in the flank steak, ensuring it stays juicy and vibrant throughout grilling.
Step 2: Marinate the flank steak
Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it, making sure the meat is fully coated. Pop it into the fridge for at least 30 minutes, although letting it soak up the flavors for up to 2 hours really amps up the taste. Trust me, the wait is worth it.
Step 3: Heat the grill
Preheat your grill or grill pan to medium-high. Brush the grates or pan lightly with olive oil to prevent sticking. This step is key to achieving those mouthwatering grill marks and delicious caramelization on your steak.
Step 4: Grill the steak
Take the steak out of the marinade and lay it on the hot grill. Cook for about 4-6 minutes per side depending on your preferred doneness — 130°F for medium-rare gives the best tenderness, while 140°F is perfect for medium. The aroma at this point is pure magic, and it’s all about that perfect sear.
Step 5: Rest and slice the steak
Once grilled, transfer the steak to a plate and let it rest for 5 minutes. This allows the juices to redistribute, keeping every slice moist and flavorful. When ready, slice the meat thinly against the grain for tender, melt-in-your-mouth pieces.
Step 6: Assemble the Caprese toppings
Arrange fresh mozzarella slices, halved cherry tomatoes, and torn or chopped fresh basil leaves on a serving platter. This classic Caprese trio adds freshness, texture, and a vibrant splash of color that’s guaranteed to catch the eye.
Step 7: Combine and drizzle
Lay the sliced flank steak over the Caprese array, then generously drizzle with balsamic glaze. The glaze adds a sweet, tangy finishing touch that elevates the entire dish into foodie heaven.
How to Serve Grilled Balsamic Flank Steak Caprese Recipe
Garnishes
Fresh basil leaves and a few extra splashes of balsamic glaze make beautiful garnishes that enhance both flavor and presentation. You can also sprinkle a pinch of flaky sea salt or cracked black pepper on top to amp up the steak’s savory notes.
Side Dishes
This dish pairs wonderfully with light, refreshing sides such as a crisp arugula salad, garlic-roasted potatoes, or grilled vegetables. These sides complement the richness of the steak while keeping the meal balanced and satisfying without overpowering the main attraction.
Creative Ways to Present
For a stunning presentation, serve this Grilled Balsamic Flank Steak Caprese Recipe on a large wooden board or a rustic platter, layering the steak over the Caprese salad. Add edible flowers or microgreens to elevate the look even more. This makes an impressive centerpiece for casual dinner parties or family gatherings.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Keep the steak slices separate from the Caprese toppings if possible to maintain freshness and texture before combining them again when ready to eat.
Freezing
The flank steak can be frozen after cooking if you want to keep it longer. Wrap it tightly in foil or plastic wrap and place in a freezer-safe bag or container for up to 2 months. However, the fresh mozzarella and tomatoes are best added fresh after thawing the meat.
Reheating
To reheat, gently warm the steak slices in a skillet over low heat or in the oven at a low temperature to avoid drying out the meat. Then, simply assemble the Caprese toppings fresh and drizzle with balsamic glaze again for that impeccable flavor balance.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank steak is ideal due to its flavor and texture, skirt steak or sirloin can also work well. Just adjust the cooking time accordingly since thickness and tenderness can vary.
Is it necessary to marinate the steak for 2 hours?
Not at all. Marinating for at least 30 minutes will still infuse good flavor, but up to 2 hours helps deepen those tastes and tenderize the meat even more. Avoid going longer than 4 hours to prevent the acid from breaking down the steak too much.
What if I don’t have balsamic glaze?
You can make a quick balsamic reduction at home by simmering balsamic vinegar with a little sugar until it thickens into a syrupy consistency. This works beautifully as a glaze substitute and enhances the dish in the same way.
Can I prepare this recipe indoors without a grill?
Definitely! Use a grill pan or a heavy skillet on your stovetop, preheated over medium-high heat. Just be mindful to get a good sear on both sides and avoid overcrowding the pan for best results.
How do I slice the steak for the best texture?
Slicing against the grain is key to tender slices. Look for the direction of the muscle fibers and cut perpendicular to them so each bite is as tender and easy to chew as possible.
Final Thoughts
This Grilled Balsamic Flank Steak Caprese Recipe is such a joyful celebration of fresh, vibrant flavors combined with hearty, satisfying steak. Whether you’re cooking for a weeknight dinner or a special occasion, it’s guaranteed to impress with every bite. Give it a try—you’ll find it becoming one of those dishes you want to make again and again, sharing with friends and family around the table.
Print
Grilled Balsamic Flank Steak Caprese Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
- Diet: Halal
Description
This Grilled Balsamic Flank Steak Caprese is a vibrant, flavorful dish perfect for a summer meal or dinner party. Marinated in a tangy balsamic and herb mixture, the flank steak is grilled to juicy perfection, then paired with fresh mozzarella, cherry tomatoes, and basil leaves. Finished with a drizzle of balsamic glaze, this recipe combines savory grilled steak with classic Caprese elements for a refreshing and satisfying dish.
Ingredients
Marinade
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Steak
- 1 1/2 lbs flank steak
- 1 tablespoon olive oil (for grilling)
Caprese Toppings
- 1 cup fresh mozzarella, sliced
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup fresh basil leaves, torn or chopped
- 2 tablespoons balsamic glaze (for drizzling)
Instructions
- Prepare the Marinade: In a bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, dried oregano, salt, and pepper until well combined.
- Marinate the Steak: Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor infusion.
- Preheat the Grill: Heat your grill or grill pan over medium-high heat. Lightly brush the grill grates or pan with olive oil to prevent the steak from sticking.
- Grill the Steak: Remove the steak from the marinade and place it on the hot grill. Cook for 4-6 minutes per side until it reaches your preferred doneness—130°F for medium-rare or 140°F for medium.
- Rest the Steak: Remove the steak from the grill and let it rest on a cutting board for 5 minutes. This helps retain the juices when slicing.
- Prepare the Caprese Base: While the steak rests, arrange fresh mozzarella slices, halved cherry tomatoes, and torn or chopped basil leaves on a serving platter.
- Slice and Serve: Slice the flank steak thinly against the grain and layer it over the Caprese toppings on the platter.
- Finish with Glaze: Drizzle balsamic glaze over the assembled dish and serve immediately for best flavor and presentation.
Notes
- For maximum flavor, marinate the steak for the full 2 hours if time allows.
- Use a meat thermometer to ensure your steak reaches the perfect doneness.
- If you don’t have balsamic glaze, you can reduce balsamic vinegar over low heat until thickened.
- This dish pairs well with a light salad or crusty bread to soak up the juices.
