Balsamic Grilled Flank Steak Caprese: A Flavor-Packed, Summer-Perfect Dish

If you’re in the mood for a dish that’s fresh, savory, and perfect for grilling season, look no further than Balsamic Grilled Flank Steak Caprese. This recipe takes classic Caprese flavors—juicy tomatoes, creamy mozzarella, fresh basil—and combines them with the rich taste of grilled flank steak marinated in a balsamic glaze. The result is a deliciously balanced dish that combines the heartiness of steak with the lightness of a fresh salad, creating a meal that’s both satisfying and vibrant.

The balsamic marinade infuses the flank steak with tangy sweetness, while grilling adds a smoky, charred finish. Topping it off with mozzarella and ripe tomatoes brings the perfect contrast of creamy and juicy elements, while basil adds a fresh, aromatic note. Whether you’re firing up the grill for a summer BBQ or just craving a delicious, healthy meal, this Balsamic Grilled Flank Steak Caprese is a surefire crowd-pleaser that’s sure to impress.

Why You’ll Love This Recipe

1. Bold Flavors

The combination of balsamic vinegar, grilled steak, fresh mozzarella, and tomatoes creates a burst of flavors in every bite.

2. Grill-Friendly

This recipe is perfect for the grill, making it ideal for outdoor cooking and summer gatherings.

3. Simple Ingredients

With just a handful of fresh ingredients, you can create a dish that’s both easy to prepare and impressive to serve.

4. Quick Cooking Time

Flank steak cooks quickly on the grill, and the entire recipe comes together in under 30 minutes.

5. Healthy and Hearty

With lean flank steak, fresh vegetables, and a simple balsamic glaze, this dish is nutritious and filling without being heavy.

Ingredients

• Flank steak
• Balsamic vinegar
• Olive oil
• Garlic, minced
• Fresh basil leaves
• Fresh mozzarella, sliced
• Tomatoes, sliced
• Salt and pepper
• Optional: Balsamic glaze (for drizzling)

Variations

• Swap the Steak: Use other cuts of beef like sirloin or ribeye if you prefer a different flavor or texture, but flank steak is ideal for grilling.
• Add Veggies: You can throw some grilled vegetables, such as zucchini, bell peppers, or asparagus, onto the platter for extra color and nutrients.
• Make it Spicy: Add a dash of red pepper flakes or a drizzle of spicy balsamic vinegar to kick up the heat.
• Dairy-Free: Omit the mozzarella for a lighter, dairy-free version, or use a plant-based cheese alternative.
• Herb Variations: Swap basil with arugula or mint for a different herbal note in your Caprese topping.

How to Make the Recipe

Step 1: Marinate the Flank Steak

In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, salt, and pepper. Place the flank steak in a large resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 30 minutes to 2 hours to allow the flavors to infuse.

Step 2: Preheat the Grill

Preheat your grill to medium-high heat. While the grill heats up, remove the steak from the marinade and let it sit at room temperature for about 10 minutes.

Step 3: Grill the Flank Steak

Place the flank steak on the preheated grill. Grill for 4-5 minutes per side for medium-rare, or longer if you prefer it more done. Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium.

Step 4: Rest the Steak

Once the steak reaches your desired doneness, remove it from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute for a tender, flavorful steak.

Step 5: Assemble the Caprese

While the steak rests, arrange slices of fresh mozzarella, tomatoes, and basil on a serving platter. Season with a pinch of salt and pepper.

Step 6: Slice the Steak

Thinly slice the rested flank steak against the grain and arrange the slices over the Caprese salad. Drizzle with balsamic glaze, if desired, and garnish with more fresh basil.

Step 7: Serve

Serve immediately, and enjoy the perfect balance of flavors in every bite!

Tips for Making the Recipe

• Slicing the Steak: Always slice flank steak against the grain to ensure it’s tender and easy to chew.
• Let it Rest: Don’t skip the resting step after grilling the steak—this is key to maintaining a juicy, flavorful piece of meat.
• Balsamic Glaze: If you want to add extra depth of flavor, drizzle balsamic glaze over the top before serving for an extra touch of sweetness and tang.
• Don’t Overcook the Steak: Flank steak is best cooked to medium-rare or medium for optimal tenderness. Overcooking it can result in a tougher texture.
• Prep Ahead: Marinate the steak ahead of time (overnight, if possible) for even more flavor.

How to Serve

Balsamic Grilled Flank Steak Caprese can be served as a main dish or as part of a larger spread. Pair it with a side of roasted vegetables, grilled corn, or a light salad with a citrus vinaigrette. It also works beautifully as a topping for a bed of arugula or mixed greens for a low-carb, healthy option.

Make Ahead and Storage

Storing Leftovers

Store any leftover steak in an airtight container in the fridge for up to 3-4 days. The Caprese salad components (tomatoes, mozzarella, basil) can be stored separately for freshness.

Freezing

Flank steak can be frozen if you have any leftovers. Wrap it tightly in plastic wrap and foil before placing it in a freezer-safe bag. When ready to eat, thaw in the fridge overnight and reheat on the grill or in a pan.

Reheating

Reheat leftover steak gently on the grill or in a skillet over medium heat to avoid drying it out. You can also eat the steak cold, sliced thinly, in salads or wraps.

FAQs

1. Can I use other cuts of meat for this recipe?

Yes! You can substitute flank steak with skirt steak, sirloin, or even chicken breast if you prefer.

2. How do I know when my flank steak is done?

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F, and for medium, aim for 140°F.

3. Can I marinate the steak overnight?

Yes, marinating the steak overnight will deepen the flavor even more. Just be sure not to marinate it for too long, as the acidity of the balsamic can begin to break down the meat.

4. Can I make this recipe without a grill?

Absolutely! You can also cook the flank steak in a grill pan or a regular skillet over medium-high heat for a similar result.

5. Can I make this dish ahead of time?

You can prep most of the ingredients ahead of time (slice the vegetables and cheese, marinate the steak). However, it’s best to grill the steak and assemble the salad just before serving.

6. How do I store leftovers?

Store leftover steak in an airtight container in the fridge for up to 3-4 days. Keep the Caprese components (tomatoes, mozzarella, basil) separate to maintain freshness.

7. Can I use a store-bought balsamic glaze?

Yes, if you prefer, you can use a store-bought balsamic glaze, but homemade balsamic glaze tends to have a more intense flavor.

8. What is the best way to slice flank steak?

Always slice flank steak against the grain to ensure tenderness. Cutting across the muscle fibers makes it easier to chew.

9. Can I make this dish spicy?

Yes! You can add a few slices of jalapeños or a pinch of red pepper flakes to the balsamic marinade for some heat.

10. What other herbs can I use instead of basil?

If you’re not a fan of basil, try using arugula, mint, or even oregano for a different flavor profile.

Conclusion

Balsamic Grilled Flank Steak Caprese is the perfect dish for anyone who loves a good steak paired with fresh, vibrant flavors. The sweet, tangy balsamic glaze, combined with tender grilled flank steak, creamy mozzarella, and juicy tomatoes, creates a meal that’s sure to impress. Easy to make, customizable, and full of flavor, this recipe is a must-try for your next dinner or gathering. Fire up the grill and enjoy!

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