This Balsamic Caprese Grilled Flank Steak is everything you want in a summer dinner—it’s bursting with tangy balsamic flavor, juicy tomatoes, creamy mozzarella, and fragrant basil, all piled over a perfectly grilled steak. The keyphrase dish is a showstopper with its vibrant colors and bold Italian-inspired taste, yet you won’t believe how simple it is to throw together. Whether you’re feeding a family on a weeknight or entertaining friends for a backyard cookout, it’s a meal that always wows.
Ingredients You’ll Need
You’ll be amazed at how a handful of high-quality ingredients come together to create the magic behind this Balsamic Caprese Grilled Flank Steak. Every component serves a purpose—whether it’s building layers of flavor, adding freshness, or giving that mouthwatering presentation.
- Flank steak (1½ pounds): Lean and flavorful, this cut soaks up marinades like a dream and grills beautifully for tender slices.
- Balsamic vinegar (¼ cup): Tangy and slightly sweet, balsamic is the backbone of the marinade and brings that signature caprese zing.
- Olive oil (3 tablespoons): Adds richness to the marinade and helps lock moisture into the steak as it cooks.
- Garlic (2 cloves, minced): For an aromatic punch that works perfectly with the balsamic and herbs.
- Dried oregano (1 teaspoon): Lends classic Italian flavor and earthy notes to the marinade.
- Salt (1 teaspoon): Essential for pulling all the flavors together and tenderizing the meat.
- Black pepper (½ teaspoon): Brings a gentle kick without overpowering the other ingredients.
- Tomatoes (2 large, sliced): Juicy, ripe tomatoes give that fresh, summery caprese burst with every bite.
- Fresh mozzarella (8 ounces, sliced): Creamy and mild, mozzarella brings the perfect richness to balance the tangy steak.
- Fresh basil leaves (¼ cup): Sweet, peppery basil brightens the whole dish and ties everything together.
- Extra balsamic glaze (for drizzling): For a gorgeous, glossy finish and that extra hit of concentrated balsamic flavor.
How to Make Balsamic Caprese Grilled Flank Steak
Step 1: Make the Marinade
Begin by whisking together the balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and black pepper in a small bowl. This glossy mixture is the heart and soul of your Balsamic Caprese Grilled Flank Steak, infusing every bite with irresistible sweet and herby notes.
Step 2: Marinate the Steak
Place the flank steak in a shallow dish or a resealable bag, and pour the marinade right over the top. Make sure the steak is well-coated. Tuck it into the fridge for at least 1 hour (but if you’ve got time, let it go overnight for even more depth of flavor). The marinade works its magic, tenderizing the meat and building those classic Italian tastes.
Step 3: Grill to Perfection
Fire up your grill to medium-high heat. Take the steak out of the marinade, letting any excess drip off, and place it directly on the grates. Grill for 4 to 6 minutes per side, aiming for a beautiful char on the outside and your desired level of doneness inside. This is where Balsamic Caprese Grilled Flank Steak gets that irresistible smoky essence.
Step 4: Let It Rest and Slice
When the steak is cooked to your liking, transfer it to a cutting board and let it rest for 5 to 10 minutes. Resting matters! It keeps all the juices locked in, resulting in ultra-tender, flavor-packed slices. Cut against the grain for the most tender results.
Step 5: Caprese Topping Finale
Arrange the sliced steak on a big platter, then layer on your tomato slices and fresh mozzarella. Sprinkle with plenty of basil leaves and, for the finishing touch, drizzle generously with that extra balsamic glaze. Not only does it look absolutely stunning, but this step amplifies the Balsamic Caprese Grilled Flank Steak’s classic caprese flavors.
How to Serve Balsamic Caprese Grilled Flank Steak
Garnishes
For an extra flourish, scatter a few more fresh basil leaves over the top and crack a little black pepper just before serving. If you love a touch of richness, a drizzle of high-quality olive oil won’t go amiss. The balsamic glaze, glossy and sweet, really makes the steak shine and stuns on the table.
Side Dishes
Balsamic Caprese Grilled Flank Steak is versatile and pairs beautifully with sides like grilled seasonal vegetables, creamy polenta, or a crisp arugula salad tossed with lemon vinaigrette. Crusty bread is also welcome for soaking up all those glorious juices and melted mozzarella.
Creative Ways to Present
Put your own twist on the presentation! Serve it family-style on a big wooden cutting board, or make individual plates with neat steak and caprese stacks. For parties, you can even cube the steak and thread it onto skewers with the tomatoes and mozzarella for bite-sized Balsamic Caprese Grilled Flank Steak kebabs.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Keep the steak, tomatoes, and mozzarella separate if possible to maintain freshness and texture.
Freezing
While the Balsamic Caprese Grilled Flank Steak itself freezes well, avoid freezing the fresh mozzarella and tomatoes, as they don’t thaw gracefully. Freeze just the sliced steak in a freezer bag for up to 3 months for an easy future meal.
Reheating
To reheat, gently warm the steak slices in a skillet over low heat with a splash of water or broth to prevent dryness. Add the tomato, basil, and mozzarella topping fresh after reheating for the best flavor and texture.
FAQs
Can I use another cut of steak instead of flank steak?
Absolutely! Skirt steak or even hanger steak works well with the caprese topping and marinade, though you may need to adjust grilling times slightly for thickness.
Is it possible to prepare Balsamic Caprese Grilled Flank Steak indoors?
Yes! If you don’t have a grill, use a grill pan or even a sturdy cast iron skillet on your stovetop to achieve a tasty sear and cook the steak perfectly.
How do I make my own balsamic glaze?
Simply simmer ½ cup of balsamic vinegar in a small saucepan until reduced by half and syrupy. Allow it to cool—now you’ll have a glossy, flavor-packed drizzle for finishing your steak.
Can I marinate the steak for less than an hour if I’m in a hurry?
Even a quick 30-minute soak in the marinade will boost flavor, but for the very best Balsamic Caprese Grilled Flank Steak, aim for at least an hour or even overnight if you can.
What’s the best way to slice flank steak?
Always slice flank steak thinly and against the grain. This breaks up the muscle fibers and ensures every bite is as tender as possible—the perfect base for piling on those classic caprese toppings.
Final Thoughts
I truly hope you’ll give this Balsamic Caprese Grilled Flank Steak a try soon—it never fails to impress both in flavor and good looks. I can’t wait for you to enjoy those bright, bold caprese flavors alongside juicy, marinated steak; it’s a combination that brings people together and turns any meal into a special memory. Enjoy every single bite!
PrintBalsamic Caprese Grilled Flank Steak Recipe
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 12 minutes
- Total Time: 22 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-inspired, American
- Diet: Vegetarian
Description
This Balsamic Caprese Grilled Flank Steak recipe combines the bold flavors of balsamic vinegar, garlic, and fresh basil with tender grilled flank steak, juicy tomatoes, and creamy mozzarella. A perfect dish for summer grilling or a special dinner.
Ingredients
Ingredients for Marinade:
- 1½ pounds flank steak
- ¼ cup balsamic vinegar
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Additional Ingredients:
- 2 large tomatoes, sliced
- 8 ounces fresh mozzarella, sliced
- ¼ cup fresh basil leaves
- Extra balsamic glaze for drizzling
Instructions
- Prepare the Marinade: In a small bowl, whisk together balsamic vinegar, olive oil, garlic, oregano, salt, and pepper.
- Marinate the Steak: Place the flank steak in a shallow dish or resealable bag, pour the marinade over it, cover, and refrigerate for at least 1 hour or overnight.
- Grill the Steak: Preheat the grill to medium-high heat. Remove the steak from the marinade and grill for 4–6 minutes per side until desired doneness. Let the steak rest for 5–10 minutes before slicing thinly against the grain.
- Assemble: Arrange the sliced steak on a platter, top with tomato slices, mozzarella, and fresh basil. Drizzle with balsamic glaze before serving.
Notes
- You can make a quick balsamic glaze by simmering balsamic vinegar until reduced by half.
- This dish pairs well with grilled vegetables or a fresh arugula salad.
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