Balsamic Caprese Grilled Flank Steak

Why You’ll Love This Recipe

I love how this recipe combines bold grilled steak with light, refreshing toppings—it’s a perfect balance. The marinade infuses the meat with garlic and tangy Dijon, while the caprese topping adds a bright contrast. It’s a crowd-pleaser that’s quick enough for weeknights but special enough for entertaining. Plus, it’s naturally gluten-free and easy to adapt.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb flank steak

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 teaspoon Dijon mustard

• Salt and pepper, to taste

• 1 cup cherry tomatoes, halved

• 1 cup fresh mozzarella balls (bocconcini), halved

• ¼ cup fresh basil leaves, chopped

• 1 tablespoon balsamic glaze (for drizzling)

Directions

1. Prepare the Marinade:
   I whisk the olive oil, garlic, Dijon mustard, salt, and pepper in a small bowl.

2. Marinate the Steak:
   I place the flank steak in a resealable bag, pour in the marinade, and refrigerate it for 1 to 4 hours to let the flavors soak in.

3. Preheat the Grill:
   I heat the grill to medium-high while the steak finishes marinating.

4. Grill the Steak:
   I grill the steak for 5–7 minutes per side, depending on how done I like it. I use a meat thermometer to get it just right—about 130°F for medium-rare.

5. Rest and Slice:
   Once off the grill, I let the steak rest for 5 minutes, then slice it thinly against the grain for tenderness.

6. Prepare the Caprese Topping:
   In a bowl, I combine the cherry tomatoes, halved mozzarella balls, and chopped basil.

7. Assemble the Dish:
   I arrange the steak slices on a platter, spoon the caprese mix over the top, and drizzle with balsamic glaze just before serving.

Servings and timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 14 minutes

• Marinate Time: 1–4 hours (optional but recommended)

• Total Time: 24 minutes (excluding marination)

Variations

I sometimes use arugula or baby spinach under the steak for a more salad-like dish. For a dairy-free version, I use vegan mozzarella or simply skip the cheese and load up on tomatoes and basil. If I want extra sweetness, I reduce balsamic vinegar on the stovetop instead of using bottled glaze.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. I store the steak and caprese topping separately so the basil stays fresh. To reheat, I gently warm the steak in a skillet or microwave, then top it with the fresh ingredients right before serving.

FAQs

Can I use a different cut of steak?

Yes, I’ve used skirt steak or flat iron steak with great results. I just adjust the cook time based on thickness.

Do I need to marinate the steak?

It’s optional, but I highly recommend marinating for at least an hour. It adds great flavor and helps tenderize the meat.

What if I don’t have balsamic glaze?

I make my own by simmering balsamic vinegar on the stove until it reduces into a thick syrup. It’s easy and just as tasty.

Can I make this ahead of time?

Yes, I often grill the steak and prep the caprese topping a few hours ahead. I just assemble everything right before serving.

What sides go well with this?

I usually serve it with grilled vegetables, garlic bread, or a simple green salad. It also pairs well with pasta salad or roasted potatoes.

Conclusion

Balsamic Caprese Grilled Flank Steak is one of those dishes that feels special but doesn’t take much effort. The mix of grilled meat, fresh toppings, and tangy glaze hits all the right notes—bold, fresh, and satisfying. Whether I’m cooking for guests or making a casual dinner, this recipe is always a standout.