This Balsamic Caprese Grilled Flank Steak brings together the bold, smoky richness of grilled beef and the bright, summery freshness of a Caprese salad in one irresistible dish. The result is a beautifully balanced meal that’s equally perfect for weeknight dinners or casual entertaining.Tender flank steak is marinated in a zesty balsamic, garlic, and Dijon mustard mixture that enhances its deep flavor while helping to tenderize the cut. After grilling it to perfection, the steak is paired with a vibrant topping of juicy cherry tomatoes, creamy mozzarella balls, and fresh basil leaves, delivering a stunning medley of textures and tastes.
The final flourish—a drizzle of sweet balsamic glaze—ties everything together with a glossy, tangy finish that adds both elegance and extra flavor. Whether served over arugula, paired with roasted potatoes, or simply enjoyed as is, this dish is a crowd-pleaser that feels restaurant-worthy without the fuss.
🛒 Ingredients
- 1 lb (450g) flank steak
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- Salt and black 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)
👩🍳 Preparation
- Marinate the Steak:
In a bowl, whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, salt, and pepper. Place the flank steak in a resealable plastic bag or shallow dish, and pour the marinade over it. Seal or cover, then refrigerate for at least 1 hour (up to 4 hours for deeper flavor). - Preheat the Grill:
Heat your grill or grill pan to medium-high. Lightly oil the grates if necessary. - Grill the Steak:
Remove the steak from the marinade, letting the excess drip off. Grill for 5–7 minutes per side, depending on thickness and desired doneness—130°F (54°C) for medium-rare, 140°F (60°C) for medium. - Rest and Slice:
Transfer steak to a cutting board and let it rest for 5–10 minutes. This allows the juices to redistribute. Then slice thinly across the grain for maximum tenderness. - Prepare the Caprese Topping:
In a small bowl, gently toss the halved cherry tomatoes, mozzarella balls, and chopped basil together with a pinch of salt and pepper. - Assemble and Serve:
Arrange the steak slices on a serving platter or individual plates. Spoon the Caprese mixture over the steak, and finish with a generous drizzle of balsamic glaze.
Prep Time: 10 minutes (plus marinating)
Cook Time: 15 minutes
Total Time: 25–30 minutes
Servings: 4
Author: Amelia
Would you try this with grilled peaches or arugula for an extra summer twist? 🍑🥩🌿 Let us know what you’d add to make it your own!
Balsamic Caprese Grilled Flank Steak
Ingredients
Method
- In a bowl, whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, salt, and pepper. Place the flank steak in a resealable plastic bag or shallow dish, and pour the marinade over it. Seal or cover, then refrigerate for at least 1 hour (up to 4 hours for deeper flavor).
- Heat your grill or grill pan to medium-high. Lightly oil the grates if necessary.
- Remove the steak from the marinade, letting the excess drip off. Grill for 5–7 minutes per side, depending on thickness and desired doneness—130°F (54°C) for medium-rare, 140°F (60°C) for medium.
- Transfer steak to a cutting board and let it rest for 5–10 minutes. This allows the juices to redistribute. Then slice thinly across the grain for maximum tenderness.
- In a small bowl, gently toss the halved cherry tomatoes, mozzarella balls, and chopped basil together with a pinch of salt and pepper.
- Arrange the steak slices on a serving platter or individual plates. Spoon the Caprese mixture over the steak, and finish with a generous drizzle of balsamic glaze.