introduction
This simple balsamic Caprese grilled flank steak is bright, fresh, and full of flavor. The steak marinates in balsamic and garlic, then grills and gets topped with tomato, mozzarella, and basil. If you want a full page with photos and tips, see Balsamic Caprese Grilled Flank Steak page for another view.
why make this recipe
Make this recipe when you want a quick but special weeknight meal. It uses common ingredients and takes little hands-on time. The balsamic adds tang, and the fresh mozzarella and tomato keep it light. If you like steaks with strong garlic butter, try a buttery garlic ribeye steak another night.
how to make Balsamic Caprese Grilled Flank Steak Recipe
Marinate the steak so it soaks up flavor and becomes tender. Grill on high heat to get a good sear and keep juices inside. Let the steak rest, then slice thin against the grain. Top with tomato, mozzarella, and basil. For a side idea that pairs well, see the parmesan-crusted chicken for a different main course.
Ingredients :
1 ½ pounds flank steak, ¼ cup balsamic vinegar, 2 tablespoons olive oil, 2 cloves garlic, minced, 1 teaspoon dried Italian seasoning, ½ teaspoon salt, ½ teaspoon black pepper, 2 large tomatoes, sliced, 8 oz fresh mozzarella, sliced, ¼ cup fresh basil leaves, 1 tablespoon balsamic glaze, for drizzling
Directions :
In a shallow dish or zip-top bag, combine balsamic vinegar, olive oil, minced garlic, dried Italian seasoning, salt, and black pepper, mixing well to create a flavorful marinade.
Place the flank steak into the marinade, ensuring it is fully coated. Cover or seal and refrigerate for at least 30 minutes and up to 8 hours to tenderize and infuse flavor.
Set your grill to medium-high heat to ensure proper searing and cooking.
Remove the steak from the marinade, letting excess drip off. Grill the steak for 4 to 6 minutes per side, depending on your preferred level of doneness.
Transfer the steak to a cutting board and let it rest for 5 to 10 minutes to allow juices to redistribute.
Slice the steak thinly against the grain. Arrange tomato and mozzarella slices over the steak slices, then sprinkle with fresh basil leaves.
Drizzle balsamic glaze over the assembled steak and toppings. Serve immediately for best flavor and presentation.
how to serve Balsamic Caprese Grilled Flank Steak Recipe
Slice the steak thin and lay slices on a platter. Top with tomato and mozzarella, then add basil. Drizzle the balsamic glaze last. Serve with a simple salad or crusty bread. For a creamy pasta side, consider creamy garlic parmesan shells with steak bites.
how to store Balsamic Caprese Grilled Flank Steak Recipe
Cool the steak and toppings to room temperature. Store in an airtight container in the fridge for up to 3 days. Keep the balsamic glaze separate if you can, and add it when you reheat or serve. Reheat gently in a low oven or on the stove to keep the meat tender.
tips to make Balsamic Caprese Grilled Flank Steak Recipe
- Marinate at least 30 minutes; up to 8 hours is best.
- Grill on medium-high to get a good sear but avoid overcooking.
- Always slice thin against the grain for tender bites.
- Let the steak rest 5–10 minutes before slicing.
- For an easy weeknight version, use store-bought balsamic glaze.
For a different comfort option, you might like the hearty cube steak and gravy.
variation (if any)
- Add a splash of honey to the marinade for a sweeter glaze.
- Use skirt steak or sirloin if you do not have flank steak.
- Swap fresh mozzarella for burrata for a creamier top.
FAQs (minimum three FAQ)
Q: Can I marinate the steak overnight?
A: Yes. Marinating up to 8 hours is fine and will help tenderize and flavor the meat.
Q: How do I know when the steak is done?
A: Use a meat thermometer. Aim for 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Grill times will vary.
Q: Can I make this without a grill?
A: Yes. Cook the steak in a heavy skillet or on a grill pan over medium-high heat. Sear both sides and finish in the oven if needed.
Q: Can I prepare the toppings ahead?
A: You can slice tomatoes and mozzarella a few hours ahead and keep them in the fridge. Add basil right before serving.
Q: Is balsamic glaze necessary?
A: It adds a sweet-tang finish but you can skip it or use a reduced balsamic vinegar instead.
Conclusion
For another take with step-by-step photos, visit Balsamic Grilled Flank Steak Caprese – Closet Cooking.
Balsamic Caprese Grilled Flank Steak
Ingredients
Method
- In a shallow dish or zip-top bag, combine balsamic vinegar, olive oil, minced garlic, dried Italian seasoning, salt, and black pepper, mixing well to create a flavorful marinade.
- Place the flank steak into the marinade, ensuring it is fully coated. Cover or seal and refrigerate for at least 30 minutes and up to 8 hours to tenderize and infuse flavor.
- Set your grill to medium-high heat to ensure proper searing and cooking.
- Remove the steak from the marinade, letting excess drip off. Grill the steak for 4 to 6 minutes per side, depending on your preferred level of doneness.
- Transfer the steak to a cutting board and let it rest for 5 to 10 minutes to allow juices to redistribute.
- Slice the steak thinly against the grain. Arrange tomato and mozzarella slices over the steak slices, then sprinkle with fresh basil leaves.
- Drizzle balsamic glaze over the assembled steak and toppings. Serve immediately for best flavor and presentation.