Balsamic Caprese Grilled Flank Steak

There’s something magical about summer evenings—the scent of fresh-cut grass, the soft golden light lingering in the sky, and the unmistakable aroma of something delicious sizzling on the grill. It’s in these laid-back moments that this Balsamic Caprese Grilled Flank Steak truly shines. Inspired by classic Italian flavors and a love for backyard grilling, this dish is a perfect centerpiece for casual gatherings, date-night dinners, or family meals under the stars.

The idea for this recipe came from a rustic trattoria in Tuscany where grilled meats and vibrant produce are celebrated in simple yet soul-satisfying ways. This dish takes the hearty richness of flank steak and marries it with the brightness of tomatoes, the creamy allure of fresh mozzarella, and a bold balsamic glaze. It’s a summer favorite in our home and one that instantly transports us to Mediterranean shores.

Why You’ll Love This Recipe

This isn’t your average grilled steak. The Balsamic Caprese Grilled Flank Steak offers a harmony of textures and flavors:

• Savory, juicy flank steak, marinated to perfection for tenderness and deep flavor.

• Sweet, tangy balsamic glaze that elevates each bite.

• Creamy mozzarella slices melting slightly from the steak’s heat.

• Fresh tomatoes and basil, lending brightness and freshness.

The combination makes for a meal that feels gourmet but is simple enough for weeknight cooking.

Ingredients You’ll Need

For the Flank Steak Marinade:

• 1 ½ – 2 pounds flank steak

• ¼ cup balsamic vinegar

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• 1 teaspoon dried oregano

• Salt and freshly ground black pepper to taste

For the Caprese Topping:

• 2-3 ripe heirloom tomatoes, sliced

• 8 ounces fresh mozzarella, sliced

• ½ cup fresh basil leaves

• Salt and pepper to taste

For the Balsamic Glaze:

• ½ cup balsamic vinegar

• 1 tablespoon honey

Choosing the Best Ingredients

This dish is all about quality. Here’s how to ensure your ingredients shine:

• Flank steak: Look for a cut with a rich red color and minimal silver skin. This lean cut becomes incredibly flavorful when marinated and grilled properly.

• Balsamic vinegar: Aged balsamic is ideal for its depth and natural sweetness. If you’re using a more acidic brand, the honey in both the marinade and glaze will help balance the sharpness.

• Tomatoes: Heirloom or vine-ripened tomatoes are best. Their juiciness and sweetness are essential for balancing the savory meat.

• Mozzarella: Opt for fresh, water-packed mozzarella for optimal creaminess.

• Basil: Use fresh leaves for the most aromatic and bright flavor.

How to Make Balsamic Caprese Grilled Flank Steak

Step 1: Marinate the Flank Steak

In a medium bowl, whisk together the balsamic vinegar, olive oil, garlic, Dijon mustard, honey, oregano, salt, and pepper. Place the flank steak in a large zip-top bag or shallow dish and pour the marinade over it.

Seal and refrigerate for at least 2 hours, preferably overnight. This step not only enhances the flavor but also helps tenderize the steak.

Step 2: Prepare the Grill

Preheat your grill to high heat—about 450–500°F. Brush the grates with oil to prevent sticking.

Remove the steak from the marinade and pat it dry with paper towels (this promotes a nice sear). Let it sit at room temperature for 15-20 minutes before grilling.

Step 3: Grill the Steak

Place the steak on the hot grill and cook for about 4–5 minutes per side for medium-rare, depending on thickness. Use a meat thermometer to ensure it reaches your desired doneness (130°F for medium-rare, 140°F for medium).

Remove from heat and tent with foil. Let it rest for 5–10 minutes before slicing. This helps retain the juices.

Step 4: Make the Balsamic Glaze

While the steak is resting, pour ½ cup balsamic vinegar and 1 tablespoon honey into a small saucepan. Simmer over medium-low heat, stirring occasionally, until reduced by half and thick enough to coat the back of a spoon—about 10-15 minutes.

Let it cool slightly. It will thicken more as it sits.

Step 5: Assemble the Caprese Topping

Once the steak has rested, slice it thinly against the grain. Arrange the slices on a serving platter or individual plates.

Top with overlapping slices of fresh tomato and mozzarella. Tuck in whole basil leaves, then drizzle everything generously with the balsamic glaze. Finish with a pinch of salt and cracked black pepper.

Tips for Success

• Marinate ahead: The longer the steak marinates, the more flavorful it becomes. Try preparing it the night before for the best results.

• Grill marks: Don’t move the steak too much on the grill. For professional-looking grill marks, place it down and only flip once.

• Resting is essential: This allows the juices to redistribute, keeping the steak moist.

• Room-temperature ingredients: Let the mozzarella and tomatoes sit out briefly before assembling. This prevents the chill from dulling their flavor and allows the cheese to melt slightly on the warm steak.

What to Serve With It

This dish is hearty on its own, but here are some ideal accompaniments:

• Grilled vegetables: Zucchini, eggplant, or asparagus complement the Mediterranean theme.

• Garlic bread or ciabatta: Perfect for soaking up that extra balsamic glaze.

• Lemon or herb couscous: A light, zesty side that doesn’t compete with the richness of the steak.

• Simple arugula salad: Peppery greens with a light vinaigrette add a refreshing contrast.

Variations and Customizations

Want to make it your own? Try these twists:

• Caprese Skewers on Steak Bites: Cube the grilled steak and serve with cherry tomatoes, mozzarella balls, and basil on skewers. Perfect for parties.

• Use a different cut: Sirloin or skirt steak can be substituted if flank steak isn’t available.

• Add grilled peaches or figs: For a sweet twist, grilled fruit pairs beautifully with the balsamic glaze and adds complexity.

Make-Ahead Tips

Hosting a party or prepping ahead for a weeknight dinner? This recipe can be partially made in advance:

• Marinate the steak up to 24 hours in advance.

• Prepare the glaze and store it in an airtight container in the fridge for up to 3 days.

• Slice tomatoes and mozzarella a few hours ahead; just cover and refrigerate.

Assemble everything just before serving for the freshest experience.

Storing and Reheating Leftovers

This dish tastes best fresh, but leftovers can be delicious too:

• Storage: Store sliced steak, tomatoes, and mozzarella separately in airtight containers for up to 3 days.

• Reheating: Gently reheat the steak in a skillet or microwave at low power to avoid drying it out. Let the cheese come to room temp rather than reheating it.

• Repurpose: Use leftovers in a steak sandwich, wrap, or over a bed of greens for a Caprese steak salad.

Nutrition Information (Estimated Per Serving)

• Calories: 480

• Protein: 35g

• Carbohydrates: 10g

• Sugars: 8g

• Fat: 32g

• Saturated Fat: 10g

• Fiber: 1g

• Sodium: 380mg

Nutrition values are approximate and depend on the exact ingredients used.

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