Meet your new summer showstopper: Balsamic Caprese Grilled Flank Steak. This vibrant, flavor-packed dish marries the juicy, charred savoriness of perfectly grilled flank steak with the fresh, classic taste of a caprese salad. Imagine tender slices of steak draped in ripe tomato, creamy mozzarella, fragrant basil, and a sweet-tangy balsamic glaze—every bite is a festival of color, texture, and taste that just begs to be shared at your next backyard gathering.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, honest ingredients—each one earns its place, bringing something special to Balsamic Caprese Grilled Flank Steak. From the marinated beef to the garden-fresh toppings, every component adds a note to the symphony of flavors.
- Flank steak (1.5 pounds): The star of the show; boldly beefy and perfect for grilling and slicing thinly.
- Balsamic vinegar (1/4 cup): Provides a sweet, tangy backbone to the marinade and the classic finishing drizzle.
- Olive oil (2 tablespoons): Helps tenderize the steak and brings rich, fruity notes to both the marinade and finished dish.
- Garlic, minced (2 cloves): Lends a pungent, aromatic bite that infuses the steak with flavor depth as it marinates.
- Dried oregano (1 teaspoon): Adds a Mediterranean herbal warmth, perfectly complementing the caprese topping.
- Salt (1 teaspoon): Essential for enhancing natural flavors and helping the steak stay juicy during grilling.
- Black pepper (1/2 teaspoon): Brings just enough earthy heat to balance out the sweetness of balsamic.
- Tomatoes, sliced (2 large): Choose ripe, juicy tomatoes—heirlooms or beefsteak varieties add gorgeous color and flavor.
- Fresh mozzarella, sliced (8 ounces): Creamy, milky, and indulgent—this cheese becomes extra dreamy atop warm steak.
- Fresh basil leaves (1/4 cup): Tear or scatter these bright green beauties over the top just before serving for that signature caprese aroma.
- Balsamic glaze, for drizzling: The dramatic finishing touch, amplifying the sweet, tangy notes and visually tying the dish together.
How to Make Balsamic Caprese Grilled Flank Steak
Step 1: Whip Up the Marinade
Grab a medium bowl and whisk together the balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and black pepper. This flavorful marinade is your ticket to a juicy, deeply seasoned steak that’ll sing on the grill. The aroma alone will have you counting down the minutes until dinner time!
Step 2: Marinate the Steak
Place the flank steak in a large resealable bag or a shallow dish, then pour the marinade over the meat, making sure both sides get a little love. Seal or cover it, then tuck the steak into the refrigerator. Two hours is the minimum, but if you have the time, let it soak overnight—the longer it rests, the more flavorful and tender the Balsamic Caprese Grilled Flank Steak will be.
Step 3: Preheat the Grill
When you’re ready to cook, fire up your grill to medium-high heat. A well-preheated grill ensures beautiful caramelization and those irresistible grill marks we all crave. If you work with a charcoal grill, let the coals turn ashy before you begin.
Step 4: Grill to Perfection
Remove the steak from the marinade, letting the excess drip off. Place it directly on the hot grill grates. Grill for 4 to 6 minutes per side for medium-rare, or longer if you like your steak a bit more done. Remember, flank steak is at its best when not overcooked—aim for a rosy center and a slightly charred exterior.
Step 5: Rest and Slice
Once you’ve hit your desired doneness, transfer the steak onto a plate and let it rest for at least 5 minutes. This essential pause lets the juices redistribute, ensuring every slice is succulently tender. After resting, slice the steak thinly against the grain—this step guarantees melt-in-your-mouth bites every time.
Step 6: Assemble the Caprese Topping
Lay out the steak slices on a serving platter. Neatly arrange the tomato and mozzarella slices on top, alternating for a colorful, classic caprese pattern. Sprinkle over the torn basil leaves for a fragrant, fresh finish.
Step 7: Balsamic Glaze Finale
Just before serving, give your Balsamic Caprese Grilled Flank Steak a generous drizzle of balsamic glaze. This sweet-tart flourish ties all the flavors together and makes the dish visually stunning. Grab your camera—this masterpiece deserves a photo before you dig in!
How to Serve Balsamic Caprese Grilled Flank Steak
Garnishes
Let your inner artist run wild with garnishing! A scattering of extra torn basil leaves and a final drizzle of balsamic glaze give a lovely, vibrant contrast. A light sprinkle of flaky sea salt or freshly cracked pepper can also elevate the flavors in each bite of the Balsamic Caprese Grilled Flank Steak.
Side Dishes
This steak loves company. Pair it with fresh, crusty bread for soaking up any juices, or offer a hearty grain salad for a well-rounded meal. Roasted vegetables, grilled asparagus, or even a simple arugula salad with lemon vinaigrette make perfect partners for the robust flavors of Balsamic Caprese Grilled Flank Steak.
Creative Ways to Present
Try slicing the steak and layering the tomatoes, mozzarella, and basil on individual serving boards for a striking modern presentation. Or, pile everything onto a rustic wooden platter for family-style dining that lets everyone dig in together. For party bites, skewer cubes of steak with cherry tomatoes, mozzarella balls, and basil, then drizzle with glaze for an eye-catching appetizer twist on the Balsamic Caprese Grilled Flank Steak.
Make Ahead and Storage
Storing Leftovers
Pop any leftover steak and toppings into an airtight container and refrigerate for up to three days. To keep the cheese and tomatoes freshest, store the caprese components separately and assemble just before eating—this way, your Balsamic Caprese Grilled Flank Steak maintains its enticing texture and vibrant appeal.
Freezing
You can freeze the cooked steak on its own for up to three months; slice it first for easy reheating later. Avoid freezing the caprese toppings, as mozzarella and tomatoes lose their texture and flavor after thawing. When you’re ready to enjoy again, just thaw the steak and assemble fresh toppings for a quick dinner revival.
Reheating
To reheat, warm steak slices gently in a skillet over medium-low heat until just heated through, or use the microwave in short bursts, taking care not to overcook. The cheese and tomato should be added fresh after reheating for the best Balsamic Caprese Grilled Flank Steak experience.
FAQs
Can I use a different cut of steak?
Absolutely! If flank steak is out of reach, skirt steak makes a fabulous substitute and grills up just as beautifully. Just watch the cook time—skirt steak can be a touch thinner and cooks a bit faster.
How can I make my own balsamic glaze?
It’s easy! Just simmer extra balsamic vinegar in a small saucepan over medium heat until it thickens and reduces by about half. Cool slightly and drizzle over your Balsamic Caprese Grilled Flank Steak for a homemade touch.
Is this recipe gluten-free?
Yes, this dish is completely gluten-free as written. Always double-check ingredient labels if you’re serving someone with celiac disease or severe gluten sensitivity.
Can I grill the steak indoors?
Definitely. If the weather turns or you don’t have access to an outdoor grill, a grill pan or even a cast-iron skillet on the stove will work just fine—you’ll still get plenty of that delicious seared flavor.
What if I don’t have fresh basil?
Don’t worry! You can use baby arugula for a peppery spin, or try a little pesto drizzled over the top to give a different but equally tasty herbal note to your Balsamic Caprese Grilled Flank Steak.
Final Thoughts
If you’re looking for a stunning, crowd-pleasing main course that captures summer on a platter, look no further than this Balsamic Caprese Grilled Flank Steak. I really hope you give it a try at your next cookout or weeknight dinner—you’re in for a colorful, flavor-packed treat!
Print
Balsamic Caprese Grilled Flank Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delicious flavors of a Balsamic Caprese Grilled Flank Steak, where the tenderness of grilled flank steak is enhanced by a savory balsamic marinade and topped with the classic combination of tomatoes, fresh mozzarella, and basil leaves.
Ingredients
For the marinade:
- 1.5 pounds flank steak
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For assembling:
- 2 large tomatoes, sliced
- 8 ounces fresh mozzarella, sliced
- 1/4 cup fresh basil leaves
- Additional balsamic glaze for drizzling
Instructions
- Prepare the marinade: Whisk together balsamic vinegar, olive oil, garlic, oregano, salt, and pepper.
- Marinate the steak: Place the flank steak in a resealable bag or dish, pour the marinade over it, and refrigerate for at least 2 hours.
- Grill the steak: Preheat grill to medium-high heat. Grill the steak for 4–6 minutes per side for medium-rare.
- Rest and slice: Let the steak rest for 5 minutes, then slice thinly against the grain.
- Assemble: Arrange tomato and mozzarella slices over the steak, sprinkle with basil, and drizzle with balsamic glaze.
Notes
- For a homemade glaze, reduce additional balsamic vinegar until thickened.
- Skirt steak can be used as a substitute for flank steak.
Nutrition
- Serving Size: 1/4 of steak with toppings
- Calories: 410
- Sugar: 4g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 105mg
