If you are craving a dish that perfectly marries the robust smoky flavor of grilled flank steak with the fresh and vibrant notes of a classic Caprese salad, look no further than this Balsamic Caprese Grilled Flank Steak Recipe. It’s a heavenly combination where tender, juicy steak meets juicy cherry tomatoes, creamy mozzarella, fragrant basil, and a luscious balsamic glaze that ties everything together beautifully. Whether you’re aiming for a crowd-pleaser at your next cookout or a special weeknight dinner that feels upscale without fuss, this recipe delivers both on flavor and presentation with ease.
Ingredients You’ll Need
The magic of this Balsamic Caprese Grilled Flank Steak Recipe lies in the simplicity and quality of the ingredients. Each component plays a vital role—from tenderizing and flavoring the steak to adding brightness and creaminess in the Caprese topping, culminating in a dish that bursts with color and texture.
- 1 lb flank steak: Choose a well-marbled cut for maximum juiciness and flavor.
- 2 tablespoons olive oil: Adds richness and helps create a nice crust on the steak.
- 2 cloves garlic, minced: Infuses the marinade with savory depth.
- 1 teaspoon Dijon mustard: Provides a slight tang and emulsifies the marinade.
- Salt and pepper, to taste: Essential to enhance and balance all the flavors.
- 1 cup cherry tomatoes, halved: Offers juicy sweetness and vibrant color.
- 1 cup fresh mozzarella balls (bocconcini), halved: Delivers creamy texture and mild flavor.
- 1/4 cup fresh basil leaves, chopped: Adds a fragrant herbal freshness that brightens the dish.
- 1 tablespoon balsamic glaze (for drizzling): Brings a sweet tangy finish that ties all the elements beautifully.
How to Make Balsamic Caprese Grilled Flank Steak Recipe
Step 1: Prepare the Marinade
Begin by whisking together the olive oil, minced garlic, Dijon mustard, salt, and pepper in a bowl. This marinade will coat the steak, imparting deep flavor while helping tenderize the meat. The garlic punches up the savory aspect, and the mustard adds a subtle tang to balance the richness of the olive oil.
Step 2: Marinate the Steak
Place your flank steak in a resealable plastic bag or shallow dish, then pour the marinade over it. Make sure the steak is evenly coated and then refrigerate it for at least one hour. For even more infused flavor, you can marinate it up to 4 hours. This step is crucial to ensure every bite is juicy and flavorful.
Step 3: Preheat the Grill
While the steak marinates, get your grill ready by heating it to medium-high heat, about 400°F. A properly heated grill is vital for that lovely sear and grill marks that add texture and flavor to the steak.
Step 4: Grill the Steak
Remove the steak from the marinade and let any excess drip off—too much marinade can cause flare-ups on the grill. Grill the steak for about 5 to 7 minutes per side, adjusting the time based on your preferred doneness. Use a meat thermometer to check: 130°F for medium-rare and 140°F for medium will give you that perfect balance of juicy and tender.
Step 5: Rest and Slice
Once grilled, allow the steak to rest for about 5 minutes. This resting period lets the juices redistribute throughout the meat, keeping it moist. After resting, slice the steak thinly against the grain to maximize tenderness and make each bite melt in your mouth.
Step 6: Prepare the Caprese Topping
While the steak rests, toss together your halved cherry tomatoes, mozzarella balls, and chopped fresh basil in a bowl. This vibrant mix is the heart of the Caprese element—fresh, creamy, and fragrant, it beautifully contrasts with the smoky steak.
Step 7: Serve Your Balsamic Caprese Grilled Flank Steak Recipe
Arrange the sliced steak on a platter, then generously spoon the Caprese mixture on top. Finish with a drizzle of balsamic glaze for a sweet and tangy note that will elevate every bite. Serve immediately to enjoy all the fresh, juicy flavors at their best.
How to Serve Balsamic Caprese Grilled Flank Steak Recipe
Garnishes
Fresh basil leaves and a few extra cherry tomato halves scattered over the top add an extra pop of color and freshness. You can also add a sprinkle of flaky sea salt or crushed red pepper flakes for a subtle kick. These little touches make the dish even more inviting and visually stunning.
Side Dishes
This recipe pairs wonderfully with light, crunchy salads such as arugula with lemon vinaigrette or a simple green bean almondine. For something heartier, roasted potatoes or garlic mashed cauliflower are fantastic companions that complement the steak’s smoky richness and the Caprese topping’s zest.
Creative Ways to Present
For a rustic look, arrange the steak slices on a large wooden cutting board and pile the Caprese salad in the center like a colorful mound. Alternatively, serve individual portions by layering steak and Caprese topping on toasted baguette slices for a shareable appetizer. The balsamic glaze can also be served on the side in a small bowl for dipping to let guests customize every bite.
Make Ahead and Storage
Storing Leftovers
You can store leftover steak and Caprese topping separately in airtight containers in the refrigerator for up to 3 days. Keeping them separate helps preserve the texture and flavor of each component.
Freezing
While you can freeze the cooked steak, the fresh Caprese topping is best made fresh to retain its bright flavor and texture. If freezing steak, wrap it tightly in plastic wrap and foil before placing it in a freezer bag. Use within 2 months for the best flavor.
Reheating
Gently reheat the steak in a skillet over medium-low heat to avoid drying it out. Add a splash of water or broth and cover the pan to keep it moist. Avoid reheating the Caprese topping; serve it fresh whenever possible for that perfect burst of freshness.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank steak is ideal for its flavor and texture, skirt steak or sirloin can also work well. Just adjust grilling times based on thickness and desired doneness.
How long should I marinate the steak for best results?
Marinating for at least 1 hour is essential to infuse flavor and tenderize, but up to 4 hours is perfect. Avoid marinating longer than 6 hours to prevent the meat from becoming mushy.
Is balsamic glaze the same as balsamic vinegar?
No, balsamic glaze is a reduced, thicker version of balsamic vinegar, often with a touch of sweetness, making it ideal for drizzling and finishing dishes like this one.
Can I prepare the Caprese topping ahead of time?
You can assemble the Caprese topping a few hours in advance and keep it refrigerated, but add the basil and balsamic glaze just before serving to preserve freshness and vibrant color.
What temperature should I grill the flank steak to?
For the best texture, aim for 130°F for medium-rare or 140°F for medium doneness. Use a meat thermometer for precision and avoid overcooking this tender cut.
Final Thoughts
This Balsamic Caprese Grilled Flank Steak Recipe is a true celebration of fresh, bold flavors combined with the smoky goodness of the grill. It’s simple enough to pull together any day but special enough to impress anyone at your table. I encourage you to give this recipe a try—you’ll love the way the juicy steak and vibrant Caprese come together for a meal that’s as beautiful as it is delicious.
Print
Balsamic Caprese Grilled Flank Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American
Description
This Balsamic Caprese Grilled Flank Steak recipe combines perfectly grilled flank steak with a fresh Caprese topping of cherry tomatoes, mozzarella, and basil, finished with a drizzle of tangy balsamic glaze for a delicious, summery meal.
Ingredients
Steak and Marinade
- 1 lb flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Caprese Topping
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon balsamic glaze (for drizzling)
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, minced garlic, Dijon mustard, salt, and pepper to create a flavorful marinade.
- Marinate the Steak: Place the flank steak in a resealable bag or shallow dish and pour the marinade over it, making sure the steak is evenly coated. Cover and refrigerate for at least 1 hour and up to 4 hours to infuse the flavors.
- Preheat the Grill: Heat the grill to medium-high heat, approximately 400°F, to ensure a good sear on the steak.
- Grill the Steak: Remove the steak from the marinade allowing excess to drip off. Grill the steak for 5 to 7 minutes per side, depending on your desired doneness. Use a meat thermometer to check: 130°F for medium-rare or 140°F for medium.
- Rest and Slice: Let the steak rest for 5 minutes after grilling to allow juices to redistribute. Then, slice thinly against the grain for maximum tenderness.
- Prepare the Caprese Topping: In a bowl, combine the halved cherry tomatoes, mozzarella balls, and chopped basil to make a fresh topping.
- Serve: Arrange the sliced steak on a serving platter, top with the Caprese mixture, and drizzle with balsamic glaze. Serve immediately to enjoy the full flavors.
Notes
- Marinating the steak for longer (up to 4 hours) enhances flavor and tenderness.
- Resting the steak before slicing is essential to keep it juicy.
- Slicing against the grain ensures the steak is tender and easy to eat.
- You can substitute balsamic glaze by reducing balsamic vinegar with a bit of sugar until thickened.
- This recipe is perfect for summertime grilling but can also be done on a stovetop grill pan if a grill is unavailable.
