Description
Balsamic Caprese Grilled Flank Steak is a stunning summer dish that pairs juicy, marinated grilled steak with a fresh Caprese salad topping of cherry tomatoes, mozzarella, and basil. Drizzled with a tangy-sweet balsamic glaze, this easy yet elegant recipe is perfect for backyard BBQs, family dinners, or entertaining guests. A bold and refreshing meal full of Italian-inspired flavors.
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
Instructions
- In a bowl, whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, honey, salt, and pepper.
- Place flank steak in a zip-top bag or shallow dish; pour in half the marinade. Marinate in the fridge for at least 2 hours or overnight.
- Preheat grill to medium-high. Remove steak from marinade and let excess drip off.
- Grill steak 4–6 minutes per side, depending on desired doneness. Let rest 5–10 minutes before slicing against the grain.
- Meanwhile, toss cherry tomatoes, mozzarella, and basil with the reserved marinade.
- Arrange sliced steak on a platter. Spoon Caprese topping over the steak. Serve immediately.
Notes
- For an ultra-creamy twist, swap mozzarella with burrata.
- Serve over arugula or spinach for a full meal salad.
- Use heirloom tomatoes for variety and color.
- Steak can also be cooked in a grill pan or under the broiler.
- Keep Caprese topping separate when storing leftovers to maintain freshness.
