This Balsamic Grilled Flank Steak Caprese transforms a simple weeknight dinner into an elegant, restaurant-quality meal that’s surprisingly easy to make at home. The combination of perfectly grilled flank steak with fresh mozzarella, ripe tomatoes, and aromatic basil creates a harmonious blend of flavors that celebrates the classic Italian caprese salad in a hearty, protein-packed dish.
Why You’ll Love This Recipe
This Balsamic Grilled Flank Steak Caprese offers the perfect balance of simplicity and sophistication. The tangy balsamic marinade not only tenderizes the flank steak but also creates a beautiful glaze when grilled. The fresh caprese toppings add brightness and creamy richness that complement the savory beef beautifully. What makes this recipe truly special is how the balsamic vinegar serves double duty – first as a marinade to infuse the meat with flavor, then as a dressing that ties all the components together.
The recipe is ideal for busy weeknights when you want something special without spending hours in the kitchen. It’s also perfect for entertaining, as the colorful presentation is sure to impress guests. The combination of protein, fresh vegetables, and cheese makes it a complete meal that’s both satisfying and nutritious.
Ingredients You’ll Need
For the Balsamic Marinade/Dressing:
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 large clove garlic, minced/grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the Steak Caprese:
- 2 pounds flank steak
- 2 cups cherry/grape tomatoes
- 1 cup buffalo/fresh mozzarella, diced
- 2 tablespoons basil, thinly sliced
How to Make Balsamic Grilled Flank Steak Caprese
Step-by-Step Instructions:
Step 1: Prepare the Balsamic Marinade In a medium bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until well combined. Reserve half of this mixture for later use as a dressing.
Step 2: Marinate the Flank Steak Place the flank steak in a shallow dish or resealable plastic bag. Pour half of the balsamic mixture over the steak, ensuring it’s evenly coated. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor penetration.
Step 3: Prepare the Grill Preheat your grill to medium-high heat (about 400-450°F). Clean and oil the grates to prevent sticking.
Step 4: Grill the Steak Remove the steak from the marinade and discard the used marinade. Grill the flank steak for 4-6 minutes per side for medium-rare, or until it reaches your desired doneness. The internal temperature should reach 130°F for medium-rare or 140°F for medium.
Step 5: Rest and Slice Transfer the grilled steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat. Slice the steak against the grain into thin strips.
Step 6: Assemble the Caprese Arrange the sliced steak on a serving platter. Top with cherry tomatoes (halved if desired), diced fresh mozzarella, and thinly sliced basil. Drizzle with the reserved balsamic dressing.
Helpful Tips
Choose the right flank steak by looking for a piece that’s evenly thick and has good marbling. This ensures even cooking and maximum flavor. Always slice flank steak against the grain to break up the muscle fibers and create tender, easy-to-chew pieces.
For the best flavor, use high-quality balsamic vinegar. A good balsamic will have a complex, sweet-tart flavor that enhances rather than overpowers the other ingredients. If your balsamic is very acidic, add an extra half teaspoon of honey to balance the flavors.
When grilling, resist the urge to move the steak too frequently. Let it develop a nice crust on one side before flipping. This creates better flavor and prevents the meat from sticking to the grates.
Details
Prep Time: 20 minutes (plus marinating time) Cook Time: 12-15 minutes Total Time: 35-40 minutes Servings: 4-6 people Difficulty Level: Easy to Moderate
This recipe works beautifully on both gas and charcoal grills. If you don’t have a grill, you can also prepare this dish using a cast-iron skillet or grill pan over medium-high heat. The key is achieving a good sear on the outside while keeping the interior juicy and tender.
Notes
Flank steak is naturally lean, so be careful not to overcook it as it can become tough. The ideal internal temperature is between 130-140°F. If you prefer your steak more well-done, consider using a meat mallet to tenderize it before marinating.
The balsamic marinade can be made up to 24 hours in advance and stored in the refrigerator. This actually improves the flavor as the ingredients have more time to meld together.
For the mozzarella, fresh buffalo mozzarella provides the best texture and flavor, but regular fresh mozzarella works perfectly well. Avoid using low-moisture mozzarella as it won’t provide the same creamy contrast to the grilled meat.
Frequently Asked Questions
Can I use a different cut of beef? While flank steak works best for this recipe due to its texture and flavor, you can substitute with skirt steak or even sirloin. Adjust cooking times accordingly based on the thickness of your chosen cut.
How long should I marinate the steak? Minimum 30 minutes for basic flavor, but 2-4 hours will give you deeper penetration of the balsamic flavors. Don’t marinate longer than 24 hours as the acid can start to break down the meat’s texture.
Can I make this recipe ahead of time? The steak can be marinated up to 24 hours in advance. The balsamic dressing can also be prepared ahead. However, it’s best to grill the steak and assemble the caprese components just before serving for optimal texture and temperature.
What if I don’t have a grill? You can easily adapt this recipe for indoor cooking using a cast-iron skillet, grill pan, or even broiling in the oven. The key is achieving high heat to get a good sear on the meat.
Storage Instructions
Leftover Balsamic Grilled Flank Steak Caprese should be stored in the refrigerator in an airtight container for up to 3 days. Store the steak separate from the fresh mozzarella and tomatoes to maintain the best texture of each component.
To reheat, gently warm the sliced steak in a skillet over medium heat for 1-2 minutes, being careful not to overcook. The mozzarella and tomatoes are best served at room temperature, so remove them from the refrigerator 15-20 minutes before serving.
The balsamic dressing can be stored separately in the refrigerator for up to one week. Give it a good whisk before using as the ingredients may separate over time.
Conclusion
This Balsamic Grilled Flank Steak Caprese brings together the best of Italian flavors with perfectly grilled beef for a meal that’s both satisfying and elegant. The combination of tangy balsamic, creamy mozzarella, fresh tomatoes, and aromatic basil creates a harmony of flavors that transforms simple ingredients into something truly special. Whether you’re cooking for a weeknight family dinner or entertaining guests, this recipe delivers restaurant-quality results with minimal effort. The versatility of the dish makes it perfect for any season, and the fresh, vibrant flavors will have everyone asking for the recipe.