Get ready to fall in love with dinner all over again! Balsamic Caprese Grilled Flank Steak brings together the bold, juicy flavor of grilled beef with the vibrant freshness of a classic Caprese salad. Imagine a perfectly marinated, flame-kissed steak topped with creamy mozzarella, sweet blistered tomatoes, and fragrant basil, all finished with a tangy balsamic glaze. It’s lively, colorful, full of Italian-American flair, and every bite bursts with excitement. This recipe takes simple pantry ingredients and transforms them into a show-stopping main course perfect for weeknights, celebrations, or any gathering where great food (and impressing your guests!) is the goal.

Balsamic Caprese Grilled Flank Steak Recipe - Recipe Image

Ingredients You’ll Need

The magic of Balsamic Caprese Grilled Flank Steak lies in just a handful of essential ingredients. Each one is carefully picked to balance tanginess, richness, and freshness, so don’t skip or skimp! Here’s what you need and why every item matters:

Balsamic vinegar: Gives the marinade its bold, sweet-tart flavor and deep color, making both steak and salad come alive.
Extra-virgin olive oil: Adds richness and helps the marinade cling to the steak, while lending fruity, peppery notes.
Dijon mustard: Brings bright, subtle heat and helps emulsify the marinade for even flavor distribution.
Honey: Balances the acidity and salt, giving the finished dish a gentle sweetness that flatters both veggies and beef.
Garlic (minced): For unmistakable aromatic depth and a savory backbone in both steak and dressing.
Salt and black pepper: Simple seasonings, but essential for enhancing every other flavor.
Flank steak (2 lbs): The star of the show! Its robust flavor and tender, juicy texture pair perfectly with Caprese toppings.
Cherry or grape tomatoes: Their sweetness shines when grilled or roasted, adding bursts of juicy flavor to every bite.
Fresh mozzarella balls (bocconcini): Creamy, mild, and utterly irresistible—these melt against the warm steak for classic Caprese vibes.
Fresh basil (thinly sliced): Adds a fresh, peppery lift and brilliant green color that wakes up the whole dish.
Balsamic glaze (optional): A glossy, syrupy drizzle for extra depth and a restaurant-quality finish.

How to Make Balsamic Caprese Grilled Flank Steak

Step 1: Marinate the Steak

A great marinade is the secret to irresistible steak! Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and black pepper in a small bowl. Place your flank steak in a shallow dish or a large resealable bag and pour half of the marinade over it, turning to coat thoroughly. Let it soak up all that flavor in the fridge for at least 4 hours (or overnight if you’re planning ahead!) to guarantee juiciness and a punch of bold taste in every forkful. Reserve the remaining marinade to use as a zippy dressing later.

Step 2: Fire Up the Grill

When you’re ready to cook, preheat your grill to medium-high heat. Remove the steak from the marinade (let any excess drip off) and grill for 3 to 5 minutes per side, adjusting for your preferred doneness. The balsamic marinade caramelizes beautifully, giving you those drool-worthy grill marks. Once grilled, transfer the steak to a plate and tent it with foil. Let it rest for at least 5 minutes to keep all those savory juices where they belong.

Step 3: Grill the Tomatoes

While your steak is resting, toss the tomatoes onto the grill (you can use a grill basket or skewers to keep them from rolling away!). Cook for just 3 to 5 minutes, shaking occasionally, until the skins blister and the flavors intensify. If grilling isn’t your thing, simply roast them on a baking sheet in a hot 400°F oven for about 10 minutes. The result: juicy, naturally sweet tomatoes that complement the savory meat beautifully.

Step 4: Assemble Your Masterpiece

Once the steak has rested, slice it thinly against the grain for maximum tenderness. Arrange those glistening slices on a serving platter, then scatter the grilled tomatoes, halved mozzarella balls, and fresh basil ribbons over the top. The warm steak gently softens the cheese and releases the basil’s fragrance, creating a sensory feast before you even add the finishing drizzle.

Step 5: Dress and Serve

Finish your Balsamic Caprese Grilled Flank Steak with a generous drizzle of the reserved marinade or, for extra richness, a swirl of balsamic glaze. That final touch brings everything together—the savory steak, the creamy cheese, the pop of tomatoes, and the twirl of basil. Serve immediately and watch as everyone at the table swoons with delight!

How to Serve Balsamic Caprese Grilled Flank Steak

Garnishes

Sprinkle extra fresh basil or cracked black pepper over the platter for a rustic, vibrant pop of color. A final sprinkle of flaky sea salt and a ribbon of balsamic glaze elevate each slice, making your Balsamic Caprese Grilled Flank Steak look as gorgeous as it tastes. For special occasions, you might add edible flowers or a few extra tomato slices arranged artfully around the edges.

Side Dishes

This showstopper pairs perfectly with simple, crowd-pleasing sides! Try a light arugula salad tossed with lemon and olive oil, some warm, crusty bread to soak up the juices, or roasted baby potatoes. Grilled vegetables or a platter of seasonal fruit make refreshing counterpoints, especially if you want to keep the meal feeling fresh and light.

Creative Ways to Present

Consider slicing your Balsamic Caprese Grilled Flank Steak and tucking the toppings inside individual romaine leaves for gorgeous steak lettuce wraps. For a festive occasion, assemble everything on a big wooden board with extra mozzarella, tomatoes, and basil so guests can build their own bites. Or, lay over a bed of dressed baby greens for a stunning steak salad that works beautifully for lunches or buffets!

Make Ahead and Storage

Storing Leftovers

If you’ve been lucky enough to have leftovers, let them cool to room temperature, then transfer the steak, mozzarella, and tomatoes (separately or together) into airtight containers. Store in the fridge for up to 3 days. The flavors meld even more overnight, so they’re delicious in salads or wraps the next day!

Freezing

While fresh toppings like mozzarella and tomatoes don’t freeze well, you can easily freeze the grilled flank steak on its own. Wrap tightly in plastic wrap and foil, or seal in a freezer bag, and keep for up to 2 months. When ready to use, thaw in the refrigerator overnight for best texture and flavor.

Reheating

To reheat steak without overcooking, warm in a skillet with a splash of broth or water over low heat, just until heated through. Avoid microwaving cheese and tomatoes, as they can become rubbery—add those just before serving for the best texture and taste.

FAQs

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

Absolutely! While flank steak gives the perfect chew and soaks up the balsamic marinade beautifully, you can easily swap in skirt steak or flat iron steak. Just adjust grilling time for thickness and follow the same method for maximum flavor.

Is it possible to make Balsamic Caprese Grilled Flank Steak indoors without a grill?

Yes, you can! Use a grill pan or heavy cast-iron skillet on your stovetop. Get it smoking hot, then sear the marinated steak just like you would outside—this locks in the juices and gives you that crave-worthy caramelization.

What’s the best way to slice flank steak for tenderness?

Always slice flank steak thinly against the grain. Look for the long muscle fibers and cut perpendicular to them—this shortens the fibers and delivers melt-in-your-mouth bites every time.

Can I prepare the marinade in advance?

Totally! Mix up the marinade up to 2 days in advance and keep it refrigerated. Just be sure to give it a quick whisk before pouring it over the steak to reincorporate any separated oil or vinegar.

What if I don’t have balsamic glaze for drizzling?

No worries! You can reduce a bit of extra balsamic vinegar in a small saucepan until syrupy, then cool and use as you would a store-bought glaze. Or simply stick with the reserved marinade—it offers plenty of flavor!

Final Thoughts

I can’t wait for you to try this Balsamic Caprese Grilled Flank Steak. It’s such a gorgeous celebration of bold grills and fresh summer flavors, all in one unforgettable platter. Gather your friends, fire up the grill, and see just how easy (and delicious) this dish can make any night feel special!

Balsamic Caprese Grilled Flank Steak Recipe

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4.7 from 30 reviews

Author: admin
Total Time: 4 hours 25 minutes (including marinating)
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in the delicious fusion flavors of this Balsamic Caprese Grilled Flank Steak. Tender grilled steak topped with cherry tomatoes, fresh mozzarella, and basil, drizzled with a balsamic dressing.

Ingredients

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For the marinade and dressing:

1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 large garlic clove minced
1/4 teaspoon salt
1/4 teaspoon black pepper

For the steak and topping:

2 pounds flank steak
2 cups cherry or grape tomatoes
1 cup fresh mozzarella balls (bocconcini) halved
2 tablespoons fresh basil thinly sliced
Optional balsamic glaze for drizzling

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Instructions

Marinade and Dressing: Whisk balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper. Marinate steak in half the mixture. Refrigerate for 4-12 hours.
Grilling: Grill steak for 3–5 minutes per side. Grill tomatoes until blistered. Rest steak, then slice thinly.
Assembly: Arrange steak slices on a platter. Top with tomatoes, mozzarella, and basil. Drizzle with reserved dressing or balsamic glaze.