A fresh, simple grilled steak topped with cherry tomatoes, mozzarella, and basil.
introduction
This Balsamic Caprese Grilled Flank Steak is bright, easy, and full of flavor. The steak soaks up a quick balsamic marinade, then you top it with a fresh Caprese mix. If you like trying other steak ideas, you might also enjoy the buttery garlic ribeye steak for a richer cut.
why make this recipe
Make this when you want a tasty weeknight dinner or a simple dish for guests. It cooks fast, uses few ingredients, and looks fresh. The balsamic adds tang and the Caprese topping adds cool, creamy contrast.
how to make Balsamic Caprese Grilled Flank Steak
Marinate the steak, grill it to the doneness you like, and top with a quick tomato and mozzarella mix. Let the steak rest so it stays juicy, then slice thin across the grain and serve with the Caprese on top. Keep steps simple and do the topping while the meat rests.
Ingredients :
- 1.5–2 lbs flank steak
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt & black pepper, to taste
- 1 cup cherry tomatoes, halved
- 4 oz fresh mozzarella, cubed or torn
- 1 handful fresh basil leaves, torn
- 1 tbsp balsamic glaze (for drizzling)
Directions :
Step 1: Marinate the Flank Steak – In a small bowl, whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper. Place the flank steak in a shallow dish or zip-top bag and pour marinade over it. Refrigerate for at least 30 minutes, ideally 2–4 hours.
Step 2: Preheat the Grill – Preheat your grill to medium-high heat (~400°F / 200°C).
Step 3: Grill the Flank Steak – Remove steak from marinade and pat dry. Grill steak 4–5 minutes per side for medium-rare, or until desired doneness. Let the steak rest 5–10 minutes before slicing.
Step 4: Prepare the Caprese Topping – While steak rests, toss cherry tomatoes, mozzarella, and basil with olive oil, salt, and pepper.
Step 5: Slice & Serve – Slice flank steak thinly against the grain. Top with Caprese mixture and drizzle with balsamic glaze.
how to serve Balsamic Caprese Grilled Flank Steak
Slice the steak thin and place on a warm platter. Spoon the Caprese mix over each slice and finish with a light drizzle of balsamic glaze. Serve with a simple green salad, crusty bread, or roasted vegetables.
how to store Balsamic Caprese Grilled Flank Steak
Cool leftovers to room temperature, then store steak and Caprese topping separately in airtight containers. Keep in the fridge up to 3 days. Reheat steak gently in a low oven or slice cold for sandwiches. Do not store with fresh basil on top for too long — add basil just before serving.
tips to make Balsamic Caprese Grilled Flank Steak
- Pat the steak dry before grilling for a good sear.
- Slice against the grain to keep meat tender.
- Let the steak rest to keep juices inside.
- Use fresh mozzarella and ripe tomatoes for the best flavor.
- For more quick grill ideas and seasoning hints, check a different style like the Chinese onion pepper steak for technique tips you can adapt.
variation (if any)
- Use skirt steak or sirloin if you can’t find flank.
- Add sliced avocado to the Caprese for creaminess.
- Swap balsamic glaze for a light pesto drizzle for a herbal twist.
FAQs
Q: How long should I marinate the flank steak?
A: At least 30 minutes, but 2–4 hours is best. Don’t go much longer than 8 hours.
Q: How do I know when the steak is done?
A: Use a meat thermometer: 130°F for medium-rare, 140°F for medium. Grill times vary by thickness.
Q: Can I make this without a grill?
A: Yes. Use a hot cast-iron pan or broiler and cook with the same times, watching closely for a good sear.
Q: Should I add the Caprese while the steak is hot?
A: Add the Caprese after the steak rests. The topping is best slightly cool or room temperature.
Conclusion
This Balsamic Caprese Grilled Flank Steak is a fast, fresh meal that balances tangy balsamic with cool Caprese flavors; for a similar recipe and extra tips, see Balsamic Grilled Flank Steak Caprese – Closet Cooking.
Balsamic Caprese Grilled Flank Steak
Ingredients
Method
- In a small bowl, whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper.
- Place the flank steak in a shallow dish or zip-top bag and pour the marinade over it.
- Refrigerate for at least 30 minutes, ideally 2–4 hours.
- Preheat your grill to medium-high heat (~400°F / 200°C).
- Remove the steak from the marinade and pat dry.
- Grill steak 4–5 minutes per side for medium-rare, or until desired doneness.
- Let the steak rest for 5–10 minutes before slicing.
- While the steak rests, toss cherry tomatoes, mozzarella, and basil with olive oil, salt, and pepper.
- Slice flank steak thinly against the grain.
- Top with Caprese mixture and drizzle with balsamic glaze.