Balsamic Caprese Grilled Flank Steak

This Balsamic Caprese Grilled Flank Steak balances juicy steak and vibrant summer flavors in every bite. Flank steak gets a savory marinade and is grilled until tender then topped with a Caprese-style blend of cherry tomatoes, fresh mozzarella, and basil with a final drizzle of tangy balsamic glaze. Whether you want a quick weeknight dinner or something special for outdoor gatherings this meal delivers both elegance and ease.

When I first made this steak for a backyard dinner my friends could not stop talking about the balsamic glaze over cool mozzarella and fresh basil. It has become my go-to when I want to impress with minimal stress.

Ingredients

• Flank steak about one pound: Choose a steak that feels firm with fine marbling for the juiciest results
• Olive oil: Adds moisture and helps the marinade coat the steak Choose extra virgin for the best flavor
• Fresh garlic: Use cloves instead of jarred for a punch of real flavor
• Dijon mustard: Helps tenderize the meat and gives tanginess Look for smooth Dijon not grainy
• Salt and black pepper to taste: Always season meat generously with kosher or sea salt and freshly cracked pepper
• Cherry tomatoes halved: Their sweetness and juiciness bring the bright Caprese note Opt for ripe firm tomatoes
• Fresh mozzarella balls bocconcini halved: These small balls melt just enough on warm steak Buy good-quality mozzarella packed in water
• Fresh basil leaves chopped: Brings freshness and that classic Caprese aroma Choose leaves that look vibrant not wilted
• Balsamic glaze for drizzling: Adds sweet acidity to pull everything together Opt for a thick aged glaze or reduce balsamic vinegar at home

Step-by-Step Instructions

Prepare the Marinade:

In a small bowl whisk olive oil minced garlic Dijon mustard salt and pepper until blended This mixture will infuse the steak with flavor and a tender texture

Marinate the Steak:

Place the flank steak in a large resealable bag Pour in your marinade Seal the bag and massage the marinade into the meat so it is evenly coated Place the bag in the refrigerator for at least one hour and up to four hours for deeper flavor

Preheat the Grill:

Set your grill to medium high heat Make sure the grates are clean and lightly oiled so the steak will not stick

Grill the Steak:

Remove the steak from the marinade Shake off any excess Grill for five to seven minutes on each side for medium rare Use a meat thermometer to check that the steak reaches your preferred doneness Avoid piercing the steak to keep the juices inside

Rest and Slice:

Transfer the grilled steak to a cutting board Let it rest for five minutes so the juices redistribute Slice thinly against the grain for the most tender bite

Prepare Caprese Topping:

While the steak rests combine halved cherry tomatoes mozzarella balls and chopped basil in a medium bowl Stir gently to mix without smashing the cheese

Assemble the Dish:

Arrange the steak slices on a large serving platter Spoon the Caprese salad over the top Drizzle everything with a generous ribbon of balsamic glaze Serve immediately while the steak is still slightly warm

Save

I always look forward to the burst of freshness from the cherry tomatoes My little girl loves sneaking the mozzarella balls while we cook and it makes the kitchen feel even more joyful

Storage Tips

Store any leftover steak and Caprese salad separately in airtight containers in the fridge The steak keeps for up to three days and can be reheated gently or eaten cold The Caprese topping is best eaten within a day so the tomatoes stay juicy

Ingredient Substitutions

If you cannot find bocconcini use any fresh mozzarella cut into cubes For a dairy free version try a plant based mozzarella or marinated tofu balls in place of cheese If you prefer different herbs swap basil for fresh oregano or parsley

Serving Suggestions

This Balsamic Caprese Grilled Flank Steak pairs beautifully with a simple arugula salad garlic bread or grilled vegetables For a more filling meal serve over warm farro or quinoa so it soaks up all the juices

Cultural or Historical Context

Caprese flavors come from the island of Capri in Italy and usually involve tomato mozzarella and basil This American twist adds grilled steak and a balsamic glaze for a dish that bridges cookout cuisine and Mediterranean freshness

Recipe FAQs

→ How long should the flank steak marinate?

For best flavor, marinate the flank steak for 1 to 4 hours in the refrigerator. A longer marinating time results in a deeper, more robust flavor.

→ What type of mozzarella works best?

Fresh mozzarella balls, such as bocconcini, work best due to their creamy texture and mild taste, enhancing the Caprese topping.

→ Can this dish be made dairy-free?

Yes, simply substitute the mozzarella with a dairy-free cheese alternative to make it suitable for dairy-free diets.

→ How do I know when the steak is cooked?

Use a meat thermometer and grill the steak to your preferred doneness. For medium-rare, aim for an internal temperature of 130–135°F (54–57°C).

→ Is it possible to prepare this dish indoors?

If outdoor grilling isn’t possible, use a stovetop grill pan or broiler for similar results. Watch closely to avoid overcooking.

→ What side dishes pair well?

Light salads, grilled vegetables, or roasted potatoes complement the bold flavors without overpowering the main dish.