Elevate your summer grilling with this grilled flank steak recipe featuring a tangy balsamic caprese twist. Juicy, marinated steak is grilled to perfection and topped with a medley of cherry tomatoes, fresh mozzarella, and basil, all brought together with a balsamic glaze. It’s bold, vibrant, and perfect for dinner parties, cookouts, or a family meal with gourmet flair.
This dish brings classic Italian caprese flavors to a hearty, protein-rich base—flank steak. You get the best of both worlds: smoky, savory steak and refreshing toppings that brighten every bite.
Ingredients:
For the Balsamic Marinade/Dressing: 1/4 cup balsamic vinegar 1/4 cup extra virgin olive oil 1 tablespoon Dijon mustard 1 teaspoon honey 1 large clove garlic, minced or grated 1/4 teaspoon salt 1/4 teaspoon pepper
For the Steak: 1 1/2 to 2 lbs flank steak Salt and pepper to taste
For the Caprese Topping: 1 cup cherry tomatoes, halved 1 cup fresh mozzarella pearls (or diced mozzarella) 1/4 cup fresh basil leaves, torn or julienned Extra balsamic glaze for drizzling
Instructions:
In a medium bowl or jar, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper. Divide in half—half will be used as the steak marinade, and half as a finishing drizzle.
Place flank steak in a zip-top bag or shallow dish. Pour half of the balsamic marinade over it, seal or cover, and refrigerate for at least 1 hour (or up to overnight) to marinate.
Preheat grill or grill pan over medium-high heat. Remove steak from marinade and let any excess drip off. Pat dry slightly and season with salt and pepper.
Grill steak for about 4–6 minutes per side, depending on thickness and desired doneness. Use a meat thermometer to check—130°F for medium-rare, 140°F for medium.
Transfer steak to a cutting board and let rest for 5–10 minutes before slicing thinly against the grain.
While steak rests, in a bowl, toss together cherry tomatoes, mozzarella, and fresh basil.
To serve, lay sliced steak on a platter and spoon the caprese topping over it. Drizzle remaining balsamic marinade (or thick balsamic glaze) on top.
Serving Suggestions:
Serve with grilled vegetables, crusty bread, or over a bed of arugula or mixed greens. Pair with roasted potatoes or couscous for a heartier meal. This dish also works beautifully as a steak salad—just toss everything together over greens.
Storage:
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Enjoy cold as a salad or reheat gently in a skillet or microwave.
Tips:
Flank steak is best cooked medium-rare to medium and always sliced against the grain to avoid toughness. Use high-quality balsamic vinegar for maximum flavor depth. For a quicker option, use store-bought balsamic glaze instead of homemade.
Variations:
Add avocado or grilled corn for a Southwestern spin. Replace flank steak with grilled chicken or portobello mushrooms for variety. Use burrata instead of mozzarella for a creamier topping.
Final Thoughts:
Grilled flank steak with balsamic caprese twist is the kind of dish that transforms simple ingredients into something truly memorable. It’s fresh, savory, and satisfying, with minimal effort and maximum flavor. Whether you’re hosting guests or just treating yourself, this recipe brings the sizzle of the grill and the elegance of caprese to your table.