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Balsamic Caprese Grilled Flank Steak: A Flavor-Packed Summer Favorite

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A vibrant and flavorful summer dish that combines the rich, savory taste of grilled flank steak with the freshness of a classic Caprese salad. Perfect for outdoor gatherings, family dinners, or whenever you want a hearty meal with bright Mediterranean flair.

Ingredients

Scale

  • 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 teaspoon dried)

  • Salt and freshly ground black pepper to taste

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

Balsamic Glaze (optional but recommended)

  • 1/2 cup balsamic vinegar

  • 1 tablespoon honey or brown sugar

Instructions

  • In a bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, garlic, rosemary, salt, and pepper. Place the flank steak in a zip-top bag or shallow dish, pour in the marinade, and coat evenly. Refrigerate for at least 30 minutes, up to 4 hours.

  • To make the balsamic glaze, simmer 1/2 cup balsamic vinegar with 1 tablespoon honey or brown sugar in a small saucepan over medium heat. Reduce heat and simmer for 10–15 minutes until thickened. Set aside to cool.

  • Preheat a gas or charcoal grill to medium-high heat. Lightly oil the grates to prevent sticking.

  • Remove steak from marinade, letting excess drip off. Grill for 5–7 minutes per side, or until internal temperature reaches 130°F for medium-rare or 140°F for medium.

  • Transfer steak to a cutting board, tent with foil, and rest for 10 minutes.

  • While the steak rests, layer sliced tomatoes, mozzarella, and fresh basil. Drizzle with olive oil, and season with salt and pepper.

  • Slice the steak thinly against the grain. Arrange on a serving platter and top with the Caprese mixture. Drizzle with balsamic glaze. Serve immediately.

Notes

  • Always slice flank steak against the grain to ensure tenderness.

  • You can substitute chicken breast for a lighter version.

  • Burrata can replace mozzarella for a richer topping.

  • Use heirloom tomatoes for added color and flavor.

Find it online: https://cookingworthy.com/balsamic-caprese-grilled-flank-steak-a-flavor-packed-summer-favorite/