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Balsamic Caprese Grilled Flank Steak garnished with fresh basil and tomatoes

Balsamic Caprese Grilled Flank Steak

A fresh, simple grilled steak topped with cherry tomatoes, mozzarella, and basil.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the marinade
  • 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
For the Caprese topping
  • 1 cup cherry tomatoes, halved
  • 4 oz fresh mozzarella, cubed or torn
  • 1 handful fresh basil leaves, torn
  • 1 tbsp balsamic glaze (for drizzling)

Method
 

Marinating the Steak
  1. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper.
  2. Place the flank steak in a shallow dish or zip-top bag and pour the marinade over it.
  3. Refrigerate for at least 30 minutes, ideally 2–4 hours.
Grilling
  1. Preheat your grill to medium-high heat (~400°F / 200°C).
  2. Remove the steak from the marinade and pat dry.
  3. Grill steak 4–5 minutes per side for medium-rare, or until desired doneness.
  4. Let the steak rest for 5–10 minutes before slicing.
Preparing the Caprese Topping
  1. While the steak rests, toss cherry tomatoes, mozzarella, and basil with olive oil, salt, and pepper.
Serving
  1. Slice flank steak thinly against the grain.
  2. Top with Caprese mixture and drizzle with balsamic glaze.

Notes

Pat the steak dry before grilling for a good sear. Use fresh mozzarella and ripe tomatoes for the best flavor. Add basil just before serving to maintain freshness.