Name: Grilled Flank Steak Caprese with Balsamic Dressing Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 20 min
Cuisine: Italian-American
Ingredients: 1½ pounds flank steak; 3 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon salt; ½ teaspoon black pepper; 2 cups cherry tomatoes; 8 ounces fresh mozzarella balls; ½ cup fresh basil, chopped; 1 tablespoon olive oil (for salad drizzle); Pinch of salt (for seasoning salad); 3 tablespoons balsamic glaze (or reduced balsamic vinegar)

Jump to Recipe· 4.2 from 1 review

I absolutely love sharing this Grilled Flank Steak Caprese with Balsamic Dressing Recipe because it brings together some of my all-time favorite flavors in one simple, stunning dish. Juicy, tender grilled flank steak pairs so beautifully with the fresh, vibrant caprese salad, and the balsamic dressing adds that perfect pop of tangy sweetness. Whenever I make this, it feels like I’m treating myself to a restaurant-quality meal but without any fuss. It’s one of those recipes I keep coming back to, and I can’t wait for you to try it too!

Why You’ll Love This Grilled Flank Steak Caprese with Balsamic Dressing Recipe

What really excites me about this grilled flank steak Caprese is the harmony of flavors. The savory, smoky steak contrasts just perfectly with the bright, juicy cherry tomatoes and creamy mozzarella balls. Then, that fresh basil and the luscious balsamic glaze tie everything together with a burst of freshness and sweetness that is absolutely irresistible. I love how every bite offers layers of taste and texture, making it a vibrant and satisfying dish.

Besides the amazing flavor, what sold me the most is how straightforward the entire process is. The marinade only takes a few simple ingredients, and the grilling doesn’t require any fancy tricks. I find it perfect for weeknight dinners when I want something that feels special but won’t keep me stuck in the kitchen all evening. Plus, it’s a showstopper for gatherings – everyone always asks for the recipe because it looks and tastes so impressive.

Ingredients You’ll Need

A large, bright red piece of raw meat lies flat on a white plate at the center of a white marbled surface. Surrounding the plate are five small clear bowls filled with different ingredients: one with light brown paste, one with white crystals of salt, one filled with chopped green herbs, one with coarse white salt, and one with dark soy sauce. The scene shows a clean and simple preparation setup. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe is essential, combining to create a dish that’s fresh, flavorful, and visually lovely. These simple components add unique textures and tastes that make the grilled flank steak Caprese truly unforgettable.

Flank steak: The star of the dish, providing a meaty and tender base when cooked properly.
Olive oil: Helps to marinate the steak and adds richness to the caprese mix.
Garlic: Infuses the steak with a wonderful aroma and depth of flavor.
Salt: Essential for seasoning and bringing out the natural flavors of the steak and salad.
Black pepper: Adds a mild heat and earthiness to the meat.
Cherry tomatoes: Burst of sweetness and juiciness that refreshes every bite.
Fresh mozzarella balls: Creamy and soft, they balance the acidity of the tomatoes perfectly.
Fresh basil: Adds a fragrant, herbal brightness that lifts the whole dish.
Balsamic glaze or reduced balsamic vinegar: The final drizzle that gives a sweet tart contrast and gorgeous shine.

Directions

Step 1: In a zip-top bag or shallow dish, combine the olive oil, minced garlic, salt, and black pepper. Add the flank steak and make sure it is thoroughly coated with the marinade. Refrigerate for at least 1 hour, or up to 8 hours if you want deeper flavor.

Step 2: Preheat your grill to medium-high heat. Remove the steak from the marinade and place it on the grill. Cook for 4 to 5 minutes on each side, or until you reach your preferred level of doneness—medium rare is my favorite for flank steak.

Step 3: Once grilled, transfer the steak to a cutting board and let it rest for 5 to 10 minutes. Resting is key to keep the meat juicy. Then, slice the steak thinly against the grain to ensure tenderness with each bite.

Step 4: In a bowl, combine the cherry tomatoes, fresh mozzarella balls, and chopped basil. Drizzle with a small amount of olive oil and season with a pinch of salt to taste. Toss gently to mix all the flavors together.

Step 5: Arrange the sliced flank steak and the Caprese salad beautifully on a serving platter. Just before serving, drizzle everything with the balsamic glaze or reduced balsamic vinegar for that final touch of tangy sweetness.

Servings and Timing

This recipe serves 4 people, making it great for a family dinner or a small gathering with friends. Prep time is about 15 minutes, not including the marinating period, which should be at least 1 hour for best results. Grilling takes roughly 8 to 10 minutes, and you’ll want to factor in 5 to 10 minutes of resting time for the steak. All told, you’re looking at around 1 hour and 30 minutes if you include marinating, but the active cooking and prep time is less than 30 minutes.

How to Serve This Grilled Flank Steak Caprese with Balsamic Dressing Recipe

A white plate holds a sliced steak with a dark, grilled outer layer and a pink, juicy inside, arranged in a row on the bottom left side. On top and to the right of the steak are small round pieces of white mozzarella and bright red cherry tomatoes, both lightly grilled and drizzled with a dark balsamic glaze. Green chopped herbs are scattered across the steak and cheese, adding a fresh contrast to the rich colors. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I love pairing it with a crisp, lightly dressed green salad or some grilled vegetables like asparagus or zucchini. It’s fantastic alongside a bed of herbed couscous or a simple garlic bread to mop up all those delicious balsamic juices. Presentation-wise, I always take a moment to arrange the steak slices neatly with the colorful Caprese salad beside them, and then finish with a generous drizzle of the balsamic glaze to make everything look as good as it tastes.

For beverages, a chilled glass of Pinot Noir or a dry rosé complements the meat beautifully. If you’re leaning towards cocktails, something citrusy like a classic gin and tonic works well to cut through the steak’s richness. Non-alcoholic options such as sparkling water with a splash of lemon or iced peach tea also keep things fresh and balanced. This dish shines at casual family dinners, romantic date nights at home, or even festive summer parties when you want to impress without spending hours cooking.

This grilled flank steak Caprese shines best served at warm or room temperature, allowing the mozzarella and tomatoes to meld beautifully with the meaty steak slices. I usually keep the steak warm off the grill and serve the Caprese salad cool but not cold, ensuring every element pops with fresh flavor and great texture.

Variations

I love tweaking this Grilled Flank Steak Caprese with Balsamic Dressing Recipe depending on what’s in season or my dietary mood. For a bit of variety, swapping flank steak with skirt steak or even a flat iron cut works wonderfully and still grills nicely. If you prefer a leaner option, turkey or chicken breast can be marinated and cooked in the same way for a different but equally tasty approach.

For those embracing a gluten-free lifestyle, this recipe is naturally compliant since it uses no wheat-based ingredients. To make it vegan, I swap the steak out for grilled portobello mushrooms or marinated tofu, and replace the mozzarella balls with vegan cheese or avocado slices to maintain that creamy texture and richness.

Flavor-wise, adding a touch of crushed red pepper flakes to the marinade gives a nice spicy kick, or you can infuse the balsamic glaze with fresh herbs like rosemary or thyme for an added aroma. If grilling isn’t an option, I’ve had great success cooking the flank steak in a cast-iron skillet over medium-high heat for a delicious char and quick sear that locks in juices.

Storage and Reheating

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator. I find glass containers with tight-fitting lids work best to maintain freshness. The steak and salad will keep well for about 2 to 3 days. To keep the Caprese salad from turning soggy, it’s better to store the steak and salad separately if possible and combine them again just before serving.

Freezing

This dish isn’t ideal for freezing because the fresh mozzarella and tomatoes lose their texture when thawed. However, if you want to freeze the steak on its own, wrap it tightly in plastic wrap and then foil to prevent freezer burn. It will keep in the freezer for up to 3 months. Thaw it in the refrigerator overnight before reheating.

Reheating

When reheating leftover steak, I recommend warming it gently in a skillet over medium-low heat or briefly in the oven wrapped in foil. Avoid microwaving if possible, as it can dry out the meat and make it tough. Serve the Caprese salad fresh and uncooked to keep that bright, fresh flavor and texture intact—no reheating needed there!

FAQs

Can I use another cut of steak instead of flank steak?

Absolutely! While flank steak is great for its flavor and tenderness when sliced against the grain, skirt steak or flat iron steak are excellent substitutes. They grill quickly and have a similar texture. Just be sure to adjust cooking times as needed since thickness varies.

How do I know when the flank steak is done?

I like to use a meat thermometer to check doneness. For medium rare, aim for an internal temperature of about 130-135°F. The cooking time can vary depending on the thickness, so monitoring closely prevents overcooking. Resting the steak after grilling helps redistribute juices, making every slice juicy and tender.

Can I prepare this recipe without a grill?

Definitely! If you don’t have a grill, a cast-iron skillet works perfectly. Preheat it over medium-high heat, add a little oil, and sear the steak for 4-5 minutes per side, just like on the grill. You’ll still get great char and flavor. Broiling in the oven is another good alternative.

Is this recipe suitable for meal prep?

Yes! The grilled flank steak and the caprese salad components reheat nicely (except for the fresh mozzarella and tomatoes, which are best added fresh before serving). You can grill the steak ahead of time, slice it, and store it separately from the salad to assemble later for quick meals during the week.

What can I use if I don’t have balsamic glaze?

No worries if you don’t have balsamic glaze! You can make a quick balsamic reduction by gently simmering balsamic vinegar until it thickens and sweetens. Alternatively, just use good-quality reduced balsamic vinegar or a drizzle of aged balsamic vinegar right before serving for that tangy, sweet finish.

Conclusion

If you’re looking for a dish that’s bursting with flavor, easy to prepare, and sure to impress, this Grilled Flank Steak Caprese with Balsamic Dressing Recipe is one you’ll want to add to your repertoire. I’ve loved every moment of making and sharing this meal, and I hope it brings as much joy to your table as it has to mine. Give it a try—you might just find your new favorite go-to recipe!