If you are craving a dish that marries the juicy, smoky flavor of perfectly grilled flank steak with the fresh, vibrant notes of a classic Caprese salad, then you are in for a treat with this Balsamic Caprese Grilled Flank Steak Recipe. This recipe combines tender marinated steak with a bright topping of cherry tomatoes, fresh mozzarella, and basil, all drizzled with a luscious balsamic glaze that ties everything together beautifully. It’s a show-stopper that feels fancy but comes together with simple ingredients and easy steps, making it an ideal recipe for both weeknight dinners and special gatherings.
Ingredients You’ll Need
Get ready for a handful of fresh, essential ingredients that each play a vital role in elevating flavor, texture, and color. These simple components come together effortlessly, making the dish as approachable as it is delicious.
- 1 lb flank steak: Choose a lean cut with good marbling for maximum tenderness and flavor.
- 2 tablespoons olive oil: This acts as the base of the marinade, keeping the steak juicy and aiding in flavor absorption.
- 2 cloves garlic, minced: Garlic adds a fragrant, savory punch that permeates the meat.
- 1 teaspoon Dijon mustard: Adds a subtle tang and helps emulsify the marinade.
- Salt and pepper, to taste: Essential seasonings that bring out the natural flavors of the steak.
- 1 cup cherry tomatoes, halved: These burst with sweet juiciness, providing a fresh contrast to the grilled beef.
- 1 cup fresh mozzarella balls (bocconcini), halved: Soft and creamy, they add a luscious texture balance.
- 1/4 cup fresh basil leaves, chopped: Basil offers a fragrant herbal lift that brightens the dish.
- 1 tablespoon balsamic glaze (for drizzling): A rich, tangy-sweet glaze that finishes the dish with elegance and depth.
How to Make Balsamic Caprese Grilled Flank Steak Recipe
Step 1: Prepare the Marinade
Start by whisking together olive oil, minced garlic, Dijon mustard, salt, and pepper in a bowl. This marinade mixture is simple yet powerful — it infuses the flank steak with layers of savory and tangy flavors that will really shine after grilling.
Step 2: Marinate the Steak
Place your flank steak in a resealable plastic bag or a shallow dish, then pour the marinade over it, making sure every surface of the meat is coated. Seal or cover, then refrigerate for at least one hour or up to four hours. This resting time is crucial to tenderize the steak and allow the flavors to sink in.
Step 3: Preheat the Grill
While your steak is marinating, go ahead and heat your grill to medium-high — around 400°F. The key here is to have a hot surface that can sear the steak perfectly, locking in juices and creating those irresistible grill marks.
Step 4: Grill the Steak
Remove the steak from the marinade, letting any excess drip off. Place it on the hot grill and cook for approximately 5 to 7 minutes on each side, depending on how you like your steak cooked. Use a meat thermometer for precision: 130°F for medium-rare, 140°F for medium. This step will reward you with a beautifully charred outside and tender, juicy inside.
Step 5: Rest and Slice
After grilling, let the steak rest on a cutting board for about 5 minutes. Resting allows the juices to redistribute, making each bite more succulent. Then, slice thinly against the grain — slicing this way ensures each piece remains tender and easy to chew.
Step 6: Prepare the Caprese Topping
In a mixing bowl, combine the halved cherry tomatoes, fresh mozzarella balls, and chopped basil. This topping is the very essence of freshness and vibrancy, offering a lovely contrast to the smoky steak beneath.
Step 7: Serve the Balsamic Caprese Grilled Flank Steak Recipe
Arrange the sliced steak on a serving platter, generously spoon the Caprese mixture on top, and finish with a drizzle of balsamic glaze. Serve immediately to enjoy the warm steak alongside the cool, creamy topping—a flavor pairing that never fails to delight.
How to Serve Balsamic Caprese Grilled Flank Steak Recipe
Garnishes
Adding a few extra fresh basil leaves or a sprinkle of cracked black pepper over the top can elevate the presentation and flavor. The visual pop of green basil also enhances the dish’s fresh, garden-like appeal.
Side Dishes
This recipe pairs perfectly with light, summery sides. Think grilled asparagus, a simple arugula salad with lemon vinaigrette, or even a creamy polenta. The key is to choose sides that complement rather than overpower the rich flavors of the steak and bright Caprese topping.
Creative Ways to Present
For an impressive party platter, serve the Balsamic Caprese Grilled Flank Steak Recipe on a wooden board with assorted breads and a drizzle of olive oil for dipping. Alternatively, stack the steak and Caprese topping in layers for a rustic steak salad or stuff the mixture into warm pita pockets for handheld enjoyment.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and refrigerate. The steak and Caprese mixture keep well for up to 3 days. Store the balsamic glaze separately to drizzle just before serving again to keep flavors fresh.
Freezing
Freezing is possible, though the texture of fresh mozzarella and tomatoes may change upon thawing. For best results, freeze only the cooked steak wrapped tightly in foil or plastic wrap. Defrost thoroughly in the refrigerator before reheating and serving with fresh Caprese topping.
Reheating
Reheat the steak gently in a skillet over low heat or in the oven at 300°F until warmed through. Avoid high heat to prevent drying out. Add fresh Caprese toppings after reheating to maintain their bright flavors and textures.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While flank steak is ideal for its flavor and ability to absorb marinades, skirt steak or hanger steak are great alternatives that work well with the method and toppings in this recipe.
How long should I marinate the flank steak?
Marinating for at least one hour is important to tenderize and infuse flavor, but do not exceed four hours as the acids in the marinade can start to break down the meat too much, resulting in a mushy texture.
Is balsamic glaze the same as balsamic vinegar?
Not exactly. Balsamic glaze is a reduced version of balsamic vinegar that’s thicker and sweeter. It adds a richer finish to the dish, so if you only have balsamic vinegar, consider reducing it gently on the stove to create a glaze consistency.
Can this recipe be made indoors on a grill pan?
Yes! A grill pan heated on the stovetop works beautifully if an outdoor grill isn’t an option. Just preheat the pan well and follow the same grilling times for a wonderful char and juicy interior.
What wine pairs well with Balsamic Caprese Grilled Flank Steak Recipe?
A medium-bodied red wine like Chianti or a fruity Zinfandel complements the smoky steak and tangy Caprese topping beautifully, enhancing the overall dining experience.
Final Thoughts
This Balsamic Caprese Grilled Flank Steak Recipe is one of those dishes that feels special but is surprisingly straightforward to make. The juicy, flavorful steak paired with the fresh, creamy Caprese topping and sweet balsamic glaze creates a harmony of tastes that everyone will love. I encourage you to try this recipe soon—it’s perfect for a delicious family dinner or impressing guests with minimal fuss and maximum flavor!
Print
Balsamic Caprese Grilled Flank Steak Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American
Description
This Balsamic Caprese Grilled Flank Steak recipe combines tender, juicy grilled flank steak with a fresh and vibrant Caprese topping made of cherry tomatoes, mozzarella, and basil, all finished with a sweet balsamic glaze drizzle. Perfect for an elegant yet simple weeknight dinner or a special occasion, this dish offers a delicious balance of savory, tangy, and fresh flavors.
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 the flavorful marinade for the steak.
- Marinate the Steak: Place the flank steak in a resealable bag or shallow dish, pour the marinade over the steak, ensuring it’s evenly coated. Cover and refrigerate for at least 1 hour and up to 4 hours to allow the flavors to penetrate the meat.
- Preheat the Grill: Heat your grill to medium-high heat, approximately 400°F, to prepare for grilling the steak evenly and efficiently.
- Grill the Steak: Remove the steak from the marinade and let any excess drip off. Grill the steak for 5-7 minutes per side depending on your preferred level of doneness. Use a meat thermometer to check: 130°F for medium-rare or 140°F for medium.
- Rest and Slice: After grilling, allow the steak to rest for 5 minutes to retain its juices. Then slice thinly against the grain for maximum tenderness.
- Prepare the Caprese Topping: In a bowl, combine halved cherry tomatoes, fresh mozzarella balls, and chopped basil to make the fresh Caprese salad topping.
- Serve: Arrange the sliced steak on a platter, top with the Caprese mixture, drizzle with balsamic glaze, and serve immediately for a delicious presentation and flavor.
Notes
- Marinating the steak for at least 1 hour is crucial for enhanced flavor and tenderness, but avoid exceeding 4 hours to prevent the meat from becoming mushy.
- Use a sharp knife to slice the steak against the grain to ensure tenderness.
- Adjust balsamic glaze quantity to taste, as some varieties vary in sweetness and intensity.
- If you don’t have a grill, the steak can be cooked on a grill pan or broiled in the oven as an alternative method.
- Allow the steak to rest after grilling to redistribute juices and keep the meat moist.
