There’s something magical about the warm air of summer evenings—when the sun begins to set, and the scent of sizzling meat on the grill fills the backyard. That’s the perfect time to serve up this Balsamic Caprese Grilled Flank Steak. Combining the rustic charm of Italian Caprese salad with the smoky allure of a grilled flank steak, this recipe is a guaranteed crowd-pleaser.

Inspired by a summer trip to Tuscany, where balsamic vinegar and fresh mozzarella graced nearly every meal, this dish brings together bold Mediterranean flavors with the hearty satisfaction of grilled beef. Whether you’re hosting a backyard dinner party, celebrating Father’s Day, or simply treating yourself on a weeknight, this recipe turns a traditional cut of meat into something extraordinary.

Why You’ll Love This Recipe

• Bold, Bright Flavors: The tangy-sweet balsamic glaze complements the savory grilled steak and creamy mozzarella perfectly.

• Quick to Make: With a simple marinade and quick grilling time, dinner can be ready in under 45 minutes.

• Visually Stunning: The vibrant reds of tomato, bright green basil, and oozing white mozzarella on top of grilled steak make this dish Instagram-worthy.

• Perfect for Summer Grilling: Light, fresh, and satisfying—ideal for warm weather meals or outdoor gatherings.

Ingredients

For the Steak Marinade:

• 1.5 to 2 pounds flank steak

• 1/4 cup balsamic vinegar

• 2 tablespoons olive oil

• 2 teaspoons Dijon mustard

• 3 cloves garlic, minced

• 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)

• Salt and freshly ground black pepper to taste

For the Caprese Topping:

• 2 large vine-ripened tomatoes, sliced

• 8 ounces fresh mozzarella, sliced

• 1/2 cup fresh basil leaves

• 1 tablespoon olive oil

• Salt and pepper to taste

For the Balsamic Glaze (Optional but Recommended):

• 1/2 cup balsamic vinegar

• 1 tablespoon honey or brown sugar

Instructions

1. Marinate the Flank Steak

Start by preparing the marinade. In a medium bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, garlic, rosemary, salt, and pepper. Place the flank steak in a large zip-top bag or shallow dish, pour in the marinade, and coat evenly. Seal or cover and refrigerate for at least 30 minutes, preferably up to 4 hours for maximum flavor.

2. Prepare the Balsamic Glaze

While the steak is marinating, make the balsamic reduction. In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Stir in the honey or brown sugar and reduce heat to low. Let it simmer for about 10–15 minutes, or until it thickens and coats the back of a spoon. Set aside to cool—it will thicken more as it cools.

3. Preheat the Grill

Preheat your gas grill to medium-high heat or prepare a charcoal grill for direct heat cooking. Oil the grill grates lightly to prevent sticking.

4. Grill the Flank Steak

Remove the steak from the marinade and let any excess drip off. Grill the steak over medium-high heat for about 5–7 minutes per side, depending on thickness and desired doneness. Use a meat thermometer for best accuracy—130°F for medium-rare, 140°F for medium.

Once done, transfer the steak to a cutting board, tent with foil, and let it rest for 10 minutes. This allows the juices to redistribute, ensuring a juicy bite in every slice.

5. Assemble the Caprese Topping

While the steak rests, prepare the Caprese topping. Arrange sliced tomatoes and mozzarella in overlapping rows or a circular pattern. Tear or leave the basil leaves whole, depending on your aesthetic preference. Drizzle with olive oil and season with salt and pepper.

6. Slice and Serve

Slice the rested steak against the grain into thin strips. Arrange on a serving platter and top with the Caprese salad. Drizzle generously with the balsamic glaze. Garnish with additional basil if desired.

Serving Suggestions

This dish pairs beautifully with a variety of sides and beverages. Here are some ideas to complete your meal:

• Grilled Asparagus or Zucchini: Toss with olive oil, salt, and pepper before grilling.

• Garlic Mashed Potatoes: A comforting side that balances the acidity of the balsamic.

• Toasted Italian Bread or Crostini: Great for mopping up the juices and glaze.

• Chilled Rosé or Italian Red Wine: Complements the rich meat and bright Caprese flavors.

Tips for Perfect Balsamic Caprese Grilled Flank Steak

1. Choose a Good Cut of Flank Steak

Flank steak is flavorful and lean, but can be tough if overcooked. Aim for medium-rare or medium and slice thinly against the grain.

2. Don’t Skip the Rest Time

Letting the steak rest before slicing is crucial. This keeps the juices in the meat instead of spilling onto the cutting board.

3. Use High-Quality Balsamic Vinegar

Aged balsamic vinegar offers a naturally sweet depth that makes a difference. Look for bottles labeled “aged” or “balsamic vinegar of Modena.”

4. Add Variety with Heirloom Tomatoes

For extra color and visual appeal, try using heirloom tomato varieties—yellow, purple, or striped types add a gourmet touch.

Make It Your Own: Variations and Substitutions

Caprese Chicken Instead of Steak

For a lighter alternative, grill boneless chicken breasts and top them with the Caprese ingredients and balsamic glaze. Perfect for those avoiding red meat.

Add Avocado

Sliced avocado adds creaminess and a subtle buttery flavor that complements the tang of the balsamic glaze.

Use Burrata Cheese

Upgrade your mozzarella with creamy burrata for an ultra-decadent topping.

Try a Balsamic Marinade with Honey

For a touch of sweetness, add 1 tablespoon of honey to the steak marinade itself. It balances the tanginess beautifully.

Storing and Reheating

Refrigeration:

Store any leftover steak in an airtight container in the refrigerator for up to 3 days. Keep Caprese toppings separate to avoid sogginess.

Freezing:

Flank steak freezes well. Wrap tightly in foil or vacuum seal and freeze for up to 3 months. Thaw in the refrigerator overnight.

Reheating:

To preserve tenderness, reheat the steak gently in a skillet over low heat or in the oven at 300°F until just warmed through.

Frequently Asked Questions

Can I cook this steak indoors?

Yes. Use a grill pan or cast-iron skillet. Sear the steak over high heat for 5–7 minutes per side and finish in a 400°F oven if needed.

How do I know which way to slice the steak?

Always slice flank steak against the grain. Look at the muscle fibers and cut perpendicular to them—this shortens the fibers and ensures a tender bite.

Is balsamic glaze the same as balsamic vinegar?

No. Balsamic glaze is balsamic vinegar that has been reduced (often with a sweetener) until thick and syrupy. It has a more concentrated flavor and clings better to dishes.

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