Name: Balsamic Caprese Grilled Flank Steak Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: 1 1/2 pounds flank steak; 1/4 cup balsamic vinegar; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon dried Italian seasoning; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 8 oz fresh mozzarella, sliced; 2 medium tomatoes, sliced; 1/4 cup fresh basil leaves; Balsamic glaze for drizzling

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If you’re craving a knockout summer dish that truly wows both the eye and the taste buds, put Balsamic Caprese Grilled Flank Steak at the very top of your list. This recipe brilliantly unites the bold savoriness of grilled steak, the tangy sweetness of balsamic, the creamy decadence of fresh mozzarella, and the garden-bright flavors of ripe tomatoes and basil. The result? A showstopping meal that’s just as perfect for busy weeknights as it is for celebrating with friends. Once you try this Balsamic Caprese Grilled Flank Steak, it won’t just impress your dinner guests—it’ll become one of your most-requested meals, guaranteed!

Ingredients You’ll Need

Balsamic Caprese Grilled Flank Steak Recipe - Recipe Image

Ingredients You’ll Need

You’ll love how this ingredient list hits that sweet spot of simple and spectacular. Every component plays a key role: the steak brings meaty richness, while the fresh caprese elements layer on brightness and contrast—the colors are just as stunning as the flavors!

Flank steak (1 1/2 pounds): Choose a well-marbled cut for the juiciest and most flavorful results—flank steak is especially great for soaking up marinades.
Balsamic vinegar (1/4 cup): This is the secret weapon for depth, a gentle tang, and the perfect hint of sweetness in your marinade.
Olive oil (2 tablespoons): Not only does it help the marinade coat the steak, but it also adds richness and ensures a luxe, tender bite.
Garlic, minced (2 cloves): For a roasted, aromatic punch that infuses both the steak and the marinade with unmistakably fresh flavor.
Dried Italian seasoning (1 teaspoon): This blend adds nuanced herbal notes—think oregano, basil, and thyme for an Italian finish.
Salt (1/2 teaspoon): Essential for bringing all the flavors together and amplifying that final savory punch.
Black pepper (1/2 teaspoon): Gives the dish a subtle kick and elevates the grilled flavors.
Fresh mozzarella, sliced (8 oz): Adds creaminess and that unmistakable caprese melt—look for the soft, ball-style mozz for best results.
Tomatoes, sliced (2 medium): Go for ripe, in-season tomatoes for maximum juiciness and color contrast.
Fresh basil leaves (1/4 cup): A handful of vibrant green basil rounds out every bite with herbal freshness.
Balsamic glaze (for drizzling): This sticky, sweet finish pulls the whole dish together and makes it utterly irresistible.

How to Make Balsamic Caprese Grilled Flank Steak

Step 1: Make the Marinade

Start by whisking together the balsamic vinegar, olive oil, minced garlic, Italian seasoning, salt, and black pepper in a small bowl. The aroma alone will make you hungry! This bold, zesty marinade is where the magic starts for Balsamic Caprese Grilled Flank Steak, infusing each bite with irresistible flavor that only gets better as it sits.

Step 2: Marinate the Steak

Place your flank steak in a large resealable bag or a shallow dish, then pour the marinade over the top. Make sure the steak is well-coated on all sides. Seal the bag or cover the dish and let it chill in the refrigerator for at least an hour (but if you can wait up to 8 hours, the flavor gets even more intense). The acid in the balsamic gently tenderizes the meat while the rest of the ingredients work their flavor magic.

Step 3: Preheat and Grill

When you’re ready to grill, preheat your grill or grill pan over medium-high heat. Remove the steak from the marinade, letting any excess drip off, and lay it onto the hot grates. Grill the steak for about 4 to 6 minutes per side, depending on your preferred doneness. The grill marks and sizzle are always exciting—and they signal that dinner is almost ready!

Step 4: Rest and Slice

Take the steak off the grill and let it rest for about 5 minutes before slicing. This resting time locks in the juices, so every slice is perfectly moist. Slice thinly against the grain for tender, melt-in-your-mouth pieces.

Step 5: Caprese Topping and Serving

Arrange those beautiful steak slices on a platter. Top generously with fresh mozzarella slices, luscious tomato slices, and a shower of torn basil leaves. Drizzle everything with balsamic glaze for that gorgeous, glossy finish. There you go—Balsamic Caprese Grilled Flank Steak in all its glory!

How to Serve Balsamic Caprese Grilled Flank Steak

Garnishes

Enhance each plate of Balsamic Caprese Grilled Flank Steak with an extra sprinkle of flaky sea salt, cracked black pepper, and even a little lemon zest for brightness. A final flourish of additional basil gives a burst of vibrant color and aroma that everyone will notice as they dig in.

Side Dishes

Keep your sides simple and fresh. Grilled vegetables—think asparagus, zucchini, or bell peppers—complement the steak brilliantly. Or pair your Balsamic Caprese Grilled Flank Steak with a basket of crusty bread to soak up every last drop of balsamic glaze. A crisp green salad also makes the meal extra refreshing and lets the main event shine.

Creative Ways to Present

Show off a little: arrange the steak and caprese toppings on a long wooden board for gorgeous, family-style serving. Or try building individual steak “stacks,” alternating steak slices with mozzarella and tomatoes. For a party, make mini crostinis topped with bite-sized chunks of Balsamic Caprese Grilled Flank Steak—guaranteed to disappear quickly!

Make Ahead and Storage

Storing Leftovers

If you end up with extra Balsamic Caprese Grilled Flank Steak, transfer cooled steak, cheese, and tomatoes to separate airtight containers. This keeps everything as fresh as possible for up to 3 days in the fridge and preserves those distinct caprese flavors until you’re ready to enjoy them again.

Freezing

You can freeze the grilled flank steak itself by wrapping it tightly in plastic wrap, then placing it in a freezer-safe bag. It’ll keep beautifully for up to 2 months. Be sure not to freeze the mozzarella or tomatoes—those are best enjoyed fresh after thawing the steak.

Reheating

To reheat, let the steak thaw in the refrigerator if frozen, then warm gently in a skillet over medium-low heat or microwave in short bursts just until heated through; this avoids drying it out. Top with fresh mozzarella, tomatoes, and basil right before serving to recapture that just-made magic of your Balsamic Caprese Grilled Flank Steak.

FAQs

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

Absolutely! While flank steak is traditional for Balsamic Caprese Grilled Flank Steak, you can substitute skirt steak or flat iron steak for similar tenderness and flavor. Just keep an eye on grilling times since thickness may vary.

What’s the best way to slice flank steak?

Always slice against the grain of the meat. This shortens the muscle fibers, ensuring your grilled steak slices are tender and not chewy—a small detail that makes a huge difference!

How can I make this recipe ahead of time for a dinner party?

Marinate and grill the steak up to a day in advance, then refrigerate. Right before serving, slice the steak and assemble with fresh mozzarella, tomatoes, basil, and that finishing drizzle of balsamic glaze. It’s ideal for effortless entertaining!

Do I need to let the steak come to room temperature before grilling?

Letting the steak sit at room temperature for about 20 minutes before grilling promotes even cooking throughout. This extra step helps ensure a juicy, beautifully cooked Balsamic Caprese Grilled Flank Steak.

What’s the difference between balsamic vinegar and balsamic glaze?

Balsamic vinegar is what goes into the marinade, providing depth and acidity. Balsamic glaze is a reduced, syrupy version that’s sweeter and perfect for drizzling as a final flourish—don’t skip it for this stunning steak!

Final Thoughts

If you’re looking for a meal that steals the spotlight every time, Balsamic Caprese Grilled Flank Steak delivers in every way: flavor, color, and pure comfort. It’s easy enough for a weeknight but so special it’ll turn any dinner into a celebration. Don’t wait—give this recipe a try and prepare to fall for your new favorite steak!

Balsamic Caprese Grilled Flank Steak Recipe

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4.9 from 29 reviews

Author: admin
Total Time: 20 minutes (plus marinating time)
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Balsamic Caprese Grilled Flank Steak recipe combines the bold flavors of balsamic vinegar, fresh mozzarella, and ripe tomatoes with tender grilled flank steak, creating a delicious and satisfying main course.

Ingredients

Scale

Marinade:

1 1/2 pounds flank steak
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper

Additional Ingredients:

8 oz fresh mozzarella, sliced
2 medium tomatoes, sliced
1/4 cup fresh basil leaves
Balsamic glaze for drizzling

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Instructions

Prepare the Marinade: Whisk together balsamic vinegar, olive oil, garlic, Italian seasoning, salt, and pepper.
Marinate the Steak: Place flank steak in the marinade, refrigerate for at least 1 hour.
Grill the Steak: Grill steak for 4-6 minutes per side, then let it rest for 5 minutes.
Assemble: Slice steak, arrange on a platter, top with mozzarella, tomatoes, and basil. Drizzle with balsamic glaze before serving.