Name: Balsamic Caprese Grilled Flank Steak
Prep time: 10 min
Cook time: 12 min
Total time: 2 h 30 min
Cuisine: Italian-Inspired
Ingredients: 1 ½ – 2 lbs flank steak; 1/3 cup balsamic vinegar; 3 tbsp olive oil; 2 cloves garlic, minced; 1 tsp Dijon mustard; 1 tbsp honey; 1 tsp salt; ½ tsp black pepper; 1 cup cherry tomatoes, halved; 1 cup fresh mozzarella balls (bocconcini), halved or diced; ¼ cup fresh basil, chopped

Balsamic Caprese Grilled Flank Steak is a mouthwatering combination of tender grilled steak, juicy tomatoes, creamy mozzarella, and fresh basil, all finished with a tangy-sweet balsamic glaze. It’s the perfect warm-weather meal that’s both hearty and fresh.

Balsamic Caprese Grilled Flank Steak

Why I Love This Recipe

I love how this recipe brings together the richness of grilled flank steak with the light, refreshing flavors of a Caprese salad. The balsamic marinade makes the steak incredibly flavorful and juicy, while the Caprese topping adds a burst of freshness. It’s simple enough for a casual dinner, but impressive enough to serve guests.

Ingredients

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

Flank steak
Balsamic vinegar
Olive oil
Garlic, minced
Dijon mustard
Honey
Salt
Black pepper
Cherry tomatoes, halved
Fresh mozzarella balls (bocconcini), halved or diced
Fresh basil, chopped

Directions

In a bowl, whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, honey, salt, and pepper to make the marinade.
Place the flank steak in a shallow dish or zip-top bag and pour half of the marinade over it. Let it marinate in the fridge for at least 2 hours, or overnight for best results.
Preheat the grill to medium-high heat. Remove the steak from the marinade and let any excess drip off.
Grill the steak for about 4-6 minutes per side, depending on your desired doneness. Let it rest for 5-10 minutes before slicing against the grain.
While the steak is resting, toss cherry tomatoes, mozzarella, and basil with the remaining marinade.
Arrange the sliced steak on a platter and spoon the Caprese topping over it. Serve immediately.

Servings and Timing

This recipe serves 4 people.
Prep time: 10 minutes
Marinating time: at least 2 hours
Cook time: 12 minutes
Total time: about 2 hours and 30 minutes

Variations

Cheese swap: I sometimes use burrata instead of mozzarella for an extra creamy texture.
Add greens: Serving this over arugula or baby spinach turns it into a full salad.
Tomato options: Sliced heirloom tomatoes work beautifully in place of cherry tomatoes.
Grill alternatives: When I don’t feel like grilling, I cook the steak on a stovetop grill pan or under the broiler.

Storage and Reheating

Leftover steak can be stored in an airtight container in the fridge for up to 3 days.
To reheat, I warm the steak gently in a skillet or microwave to avoid drying it out. I store the Caprese topping separately and add it fresh after reheating.

FAQs

Can I use another cut of beef?

Yes, I sometimes use skirt steak or sirloin if flank steak isn’t available. Just adjust the cooking time based on thickness.

How long should I marinate the steak?

I recommend marinating for at least 2 hours, but overnight gives the best flavor and tenderness.

Do I have to grill the tomatoes?

No, I usually leave the tomatoes raw for a fresher Caprese feel, but roasting or grilling them adds a smoky depth if preferred.

Can this be made ahead of time?

I often marinate the steak a day ahead and prep the Caprese topping just before serving. It keeps the flavors fresh and saves time.

What’s the best way to slice flank steak?

Always slice flank steak against the grain. I do this to make the meat more tender and easier to chew.

Conclusion

Balsamic Caprese Grilled Flank Steak is one of those recipes that feels fancy but is super easy to pull together. With its juicy, flavorful steak and fresh topping, it hits all the right notes for a well-balanced, satisfying meal. I love making this for summer dinners, backyard gatherings, or any time I want something that’s both bold and refreshing.