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Balsamic Caprese Grilled Flank Steak

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A flavorful summer dish that combines tender grilled flank steak with fresh mozzarella, juicy tomatoes, and a tangy balsamic glaze. Perfect for backyard gatherings or a cozy evening dinner, this recipe brings classic Italian flavors straight to your grill.

Ingredients

Scale

  • 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

  • 2–3 ripe heirloom tomatoes, sliced

  • 8 ounces fresh mozzarella, sliced

  • ½ cup fresh basil leaves

  • ½ cup balsamic vinegar (for glaze)

  • 1 tablespoon honey (for glaze)

  • Salt and pepper to taste

Instructions

  • In a medium bowl, whisk together ¼ cup balsamic vinegar, olive oil, garlic, Dijon mustard, 1 tablespoon honey, oregano, salt, and pepper.

  • Place flank steak in a zip-top bag or shallow dish. Pour the marinade over the steak, seal, and refrigerate for at least 2 hours or overnight.

  • Preheat grill to high heat (450–500°F). Oil the grates.

  • Remove steak from marinade and pat dry. Let it sit at room temperature for 15–20 minutes before grilling.

  • Grill steak for 4–5 minutes per side for medium-rare, or until desired doneness is reached. Use a thermometer for accuracy.

  • Remove steak from the grill and tent with foil. Let rest for 5–10 minutes.

  • While steak rests, make the balsamic glaze: Combine ½ cup balsamic vinegar and 1 tablespoon honey in a small saucepan. Simmer over medium-low heat until reduced by half and thickened, about 10–15 minutes.

  • Slice steak thinly against the grain. Arrange on a platter and top with tomato and mozzarella slices.

  • Tuck in fresh basil leaves and drizzle everything with the balsamic glaze. Season with salt and pepper to taste.

Notes

  • Marinate steak overnight for deeper flavor.

  • Let mozzarella and tomatoes sit out for 10–15 minutes before serving to enhance taste.

  • Use a meat thermometer for perfect doneness (130°F for medium-rare).

  • Store leftover steak, tomatoes, and cheese separately for best results.

Find it online: https://cookingworthy.com/balsamic-caprese-grilled-flank-steak/