If you love bold flavors and effortless elegance, this Balsamic Caprese Grilled Flank Steak is the perfect dish to impress your taste buds and your guests. Juicy, tender flank steak is marinated in a balsamic glaze and grilled to perfection, then topped with classic Caprese toppings—fresh mozzarella, ripe tomatoes, fragrant basil, and a drizzle of balsamic reduction. This dish is versatile enough for weeknight dinners but special enough for backyard barbecues or even romantic date nights. Let’s fire up the grill and get cooking!
Ingredients
For the Steak:
- 2 pounds flank steak
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon honey (optional, for a touch of sweetness)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
For the Caprese Topping:
- 1 cup cherry or grape tomatoes, halved
- 8 ounces fresh mozzarella balls (or sliced mozzarella)
- 1 tablespoon olive oil
- 1 tablespoon balsamic glaze or reduction (store-bought or homemade)
- ¼ teaspoon salt
- Fresh basil leaves, torn or whole
Optional Garnishes:
- Additional balsamic glaze for drizzling
- Freshly cracked black pepper
Instructions
Step 1: Marinate the Flank Steak
- In a medium bowl, whisk together the balsamic vinegar, olive oil, minced garlic, honey, salt, pepper, and Italian seasoning.
- Place the flank steak in a large resealable bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Step 2: Prepare the Caprese Topping
- In a small bowl, combine the halved cherry tomatoes, fresh mozzarella, olive oil, balsamic glaze, and salt.
- Gently toss to coat and set aside to let the flavors meld while you grill the steak.
Step 3: Preheat the Grill
- Preheat your grill to medium-high heat (about 400–450°F). Lightly oil the grates to prevent sticking.
Step 4: Grill the Steak
- Remove the flank steak from the marinade and shake off any excess. Discard the marinade.
- Place the steak on the preheated grill and cook for 4–6 minutes per side for medium-rare, or until the internal temperature reaches 130–135°F. Adjust the cooking time based on your desired level of doneness.
- Remove the steak from the grill and let it rest on a cutting board, covered with foil, for 5–10 minutes to allow the juices to redistribute.
Step 5: Slice the Steak
- Once the steak has rested, slice it thinly against the grain at a slight angle. This ensures maximum tenderness in every bite.
Step 6: Assemble and Serve
- Arrange the sliced steak on a serving platter. Spoon the Caprese topping over the steak, letting the tomatoes and mozzarella nestle into the slices.
- Garnish with fresh basil leaves and an additional drizzle of balsamic glaze if desired.
- Serve immediately and enjoy!
Tips
- Marinating Time: For the best flavor, let the steak marinate for at least 2 hours. If you’re short on time, even 30 minutes will add a good amount of flavor.
- Grill Marks: To get perfect grill marks, don’t move the steak too often. Let it sear undisturbed on each side.
- Use a Meat Thermometer: For perfect doneness, use a meat thermometer to check the steak’s internal temperature.
- Rare: 120–125°F
- Medium-Rare: 130–135°F
- Medium: 140–145°F
- Homemade Balsamic Glaze: Make your own glaze by simmering 1 cup of balsamic vinegar with 2 tablespoons of honey or brown sugar until thickened and reduced by half.
- Room Temperature Steak: Bring the steak to room temperature before grilling for even cooking.
Storage Instructions
- Refrigeration: Store leftover steak and Caprese topping separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat the steak gently in a skillet over low heat or enjoy it cold in a salad.
- Freezing: Flank steak can be frozen for up to 3 months, but the Caprese topping is best enjoyed fresh.
Variations
- Caprese Salad on the Side: Serve the Caprese topping as a salad alongside the steak rather than directly on top.
- Grilled Vegetables: Add grilled zucchini, eggplant, or bell peppers to the Caprese topping for extra veggies.
- Chicken or Pork: Swap the flank steak for grilled chicken breasts or pork tenderloin for a different protein.
- Spicy Kick: Add a pinch of crushed red pepper flakes to the marinade or topping for a touch of heat.
- Fresh Greens: Serve the steak and topping over a bed of arugula or spinach for a fresh, light meal.
Nutrition Details (Per Serving)
- Calories: 450
- Protein: 37g
- Carbohydrates: 6g
- Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 95mg
- Sodium: 480mg
- Fiber: 1g
- Sugar: 4g
FAQ
1. Can I cook the steak indoors?
Yes! If you don’t have a grill, cook the steak in a cast iron skillet or grill pan over medium-high heat. Sear each side for 4–6 minutes, then finish in a 400°F oven until it reaches your desired doneness.
2. What’s the best way to slice flank steak?
Always slice flank steak against the grain (the direction of the muscle fibers) at a slight angle. This ensures tender slices.
3. Can I use a different cut of steak?
Absolutely! Skirt steak, sirloin, or even ribeye will work well with this recipe. Adjust the cooking time based on the thickness of the steak.
4. Can I make this ahead of time?
You can marinate the steak and prepare the Caprese topping up to a day in advance. Grill the steak fresh for the best flavor and texture.
5. What should I serve with this dish?
This steak pairs well with garlic bread, roasted potatoes, a simple green salad, or grilled vegetables for a complete meal.
