If you’re craving a dish that feels like the perfect harmony of fresh Italian flavors and hearty, smoky goodness, this Balsamic Caprese Grilled Flank Steak Recipe is here to steal the show. Imagine tender, juicy flank steak kissed by the grill, topped with a vibrant medley of cherry tomatoes, fresh mozzarella, and fragrant basil, all brought together with a luscious balsamic glaze. This recipe manages to be both elegant and surprisingly simple, making it your go-to for impressing friends or treating yourself on any night of the week.
Ingredients You’ll Need
The magic of the Balsamic Caprese Grilled Flank Steak Recipe lies in its straightforward, fresh ingredients. Each one plays a special role in building those irresistible layers of flavor, texture, and color that make every bite unforgettable.
- Flank steak (1 lb): A lean cut that grills beautifully and slices thin for maximum tenderness.
- Olive oil (2 tablespoons): Adds richness and helps the marinade cling to the steak.
- Garlic, minced (2 cloves): Brings aromatic depth and a slight bite to the marinade.
- Dijon mustard (1 teaspoon): Provides a gentle tang and helps emulsify the marinade.
- Salt and pepper, to taste: Essential seasoning that enhances every component.
- Cherry tomatoes, halved (1 cup): Offers juicy bursts of sweetness and vibrant color.
- Fresh mozzarella balls (bocconcini), halved (1 cup): Creamy texture that melts slightly on warm steak.
- Fresh basil leaves, chopped (1/4 cup): Infuses a refreshing herbal note that brightens the dish.
- Balsamic glaze (1 tablespoon): The perfect finishing drizzle that brings all the flavors together with a hint of sweet acidity.
How to Make Balsamic Caprese Grilled Flank Steak Recipe
Step 1: Prepare the Marinade
Start by whisking together the olive oil, minced garlic, Dijon mustard, salt, and pepper in a bowl. This simple blend prepares your steak to absorb tons of flavor and ensures a gorgeous crust once grilled.
Step 2: Marinate the Steak
Place your flank steak in a resealable bag or shallow dish, and pour the marinade over it. Massage the marinade into the meat gently to make sure every part is well-coated. Cover and pop it in the fridge for at least an hour, but if you can wait up to four, the flavors deepen wonderfully.
Step 3: Preheat the Grill
While your steak marinates, get your grill ready by heating it to medium-high, roughly 400 degrees Fahrenheit. A hot grill is key to achieving that enticing char and seal in all those juices.
Step 4: Grill the Steak
Take the steak out of the marinade, allowing any excess liquid to drip off so you get a perfect sear. Grill each side for about 5 to 7 minutes depending on your preferred doneness. Use a meat thermometer to be exact: 130°F for medium-rare or 140°F for medium doneness.
Step 5: Rest and Slice
Once off the grill, give the steak 5 minutes to rest. This helps retain juices when slicing. Then, cut it thinly against the grain to maximize tenderness—this is a game changer for enjoying flank steak.
Step 6: Prepare the Caprese Topping
In a bowl, combine the halved cherry tomatoes, mozzarella balls, and chopped fresh basil. This mixture adds that fresh, creamy, and vibrant topping that perfectly balances the savory steak.
Step 7: Serve
Arrange your beautifully sliced steak on a serving platter, spoon the Caprese topping over it, and drizzle everything with the balsamic glaze. Serve immediately to enjoy the contrast of warm steak with fresh, cool toppings.
How to Serve Balsamic Caprese Grilled Flank Steak Recipe
Garnishes
Fresh basil leaves make an excellent garnish—sprinkling a few whole leaves over the top adds a burst of color and aroma that whets the appetite even more. A light scattering of cracked black pepper also elevates the presentation and flavor.
Side Dishes
This recipe shines with simple sides like a crisp arugula salad, roasted baby potatoes, or grilled asparagus. These add complementary textures and flavors without overpowering the star of the show, the Balsamic Caprese Grilled Flank Steak Recipe.
Creative Ways to Present
For a fresh twist, serve the steak and Caprese topping on toasted ciabatta slices for an open-faced sandwich, or pile it onto bed of mixed greens to transform it into a hearty salad. The possibilities are as endless as your creativity!
Make Ahead and Storage
Storing Leftovers
Leftover steak and topping can be kept in airtight containers in the refrigerator for up to 3 days. Keep them separate if possible to maintain the fresh texture of the Caprese elements.
Freezing
Freezing this dish is possible but not ideal for the Caprese topping; the fresh mozzarella and tomatoes may lose their texture. If you intend to freeze, store only the cooked flank steak, wrapped tightly in plastic wrap and aluminum foil, for up to 3 months.
Reheating
To reheat, gently warm the steak slices in a skillet over medium-low heat or in the microwave with a damp paper towel to keep moisture. Add fresh Caprese topping after reheating for the best experience.
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 make sure to adjust grilling time based on thickness and your desired doneness.
Is it necessary to marinate the steak for the full 4 hours?
Marinating for at least an hour gives the steak a good flavor boost, but the longer you let it sit (up to 4 hours), the more tender and infused it becomes. Overnight is not recommended as acidity can start to “cook” the meat.
Can I make the balsamic glaze at home?
Yes! Simply simmer balsamic vinegar with a bit of sugar until it thickens into a syrupy consistency. This homemade glaze adds a personal touch and is fantastic drizzled over the steak and Caprese topping.
What’s the best way to slice flank steak?
Always slice flank steak against the grain in thin strips. This breaks up the muscle fibers and ensures every bite is tender, which is especially important for leaner cuts.
Can this recipe be cooked indoors?
Definitely. If you don’t have a grill, cook the steak in a hot cast iron skillet or under a broiler, aiming to get a good sear on both sides. The rest of the steps remain the same.
Final Thoughts
There is something truly special about this Balsamic Caprese Grilled Flank Steak Recipe that makes it a standout for any occasion. The balance of juicy grilled steak and fresh, vibrant Caprese toppings with that tangy balsamic finish makes every dinner feel like a celebration. I can’t wait for you to try it and make it part of your recipe collection—you’re going to love how effortless yet impressive it is to serve.
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
A flavorful and vibrant Balsamic Caprese Grilled Flank Steak recipe perfect for an easy yet impressive meal. Tender, marinated flank steak is grilled to perfection and topped with a fresh Caprese salad of cherry tomatoes, mozzarella, and basil, finished with a drizzle of balsamic glaze for a tangy, sweet touch.
Ingredients
For the Steak and Marinade
- 1 lb flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
For the 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 until well combined to create a flavorful marinade for the steak.
- Marinate the Steak: Place the flank steak into a resealable bag or shallow dish. Pour the marinade over the steak, ensuring it is evenly coated on all sides. Cover and refrigerate for at least 1 hour, preferably 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, ensuring it’s nicely preheated for optimal searing.
- Grill the Steak: Remove the steak from the marinade, letting excess marinade drip off. Place the steak on the hot grill and cook for 5-7 minutes on each side. Use a meat thermometer to check doneness: 130°F for medium-rare or 140°F for medium.
- Rest and Slice: Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes. Then slice the steak thinly against the grain to ensure tender bites.
- Prepare the Caprese Topping: In a mixing bowl, combine halved cherry tomatoes, fresh mozzarella balls, and chopped basil leaves to create the Caprese salad topping.
- Serve: Arrange the sliced flank steak on a serving platter. Top with the prepared Caprese mixture. Drizzle balsamic glaze over the top just before serving to add a tangy sweetness that complements the dish perfectly.
Notes
- Marinating the steak longer (up to 4 hours) increases flavor but avoid marinating overnight to maintain texture.
- Use a meat thermometer to achieve your preferred doneness with precision.
- Slice against the grain to ensure tenderness of the steak.
- Fresh balsamic glaze can be purchased or homemade by reducing balsamic vinegar with a little sugar.
- This dish pairs well with a light side salad or grilled vegetables for a complete meal.
