If you’re looking for a vibrant, juicy, and downright impressive summer dinner, Balsamic Caprese Grilled Flank Steak is it. This dish combines tender, grilled flank steak with the classic freshness of a Caprese salad — think cherry tomatoes, creamy mozzarella, and fragrant basil — all brought together with a rich balsamic glaze. It’s a flavor explosion that’s as beautiful to serve as it is delicious to eat. This recipe has become a backyard BBQ favorite and a trending star on social media for good reason — it’s elegant, yet incredibly easy to make.
Why You’ll Love This Balsamic Caprese Grilled Flank Steak Recipe
- Simple Yet Stunning: Minimal prep, maximum flavor, and a show-stopping presentation.
- Fresh Ingredients: Bright tomatoes, mozzarella, and basil add freshness and contrast to the savory steak.
- Perfect for Summer: Great for grilling season, outdoor dinners, and summer gatherings.
- Customizable: Easily adapt the flavors to your liking — from spicy to extra cheesy.
- Meal Prep Friendly: Great served hot or cold, and leftovers are just as tasty.
Ingredients Needed for Perfect Balsamic Caprese Grilled Flank Steak
Here are the stars of the show and what they bring to the plate:
- Flank Steak: A lean and flavorful cut that grills beautifully and soaks up marinades.
- Cherry Tomatoes: Add juiciness and sweetness with a burst of fresh flavor.
- Fresh Mozzarella Balls: Creamy and mild, they balance the richness of the steak.
- Fresh Basil Leaves: Aromatic and herbal, they elevate the dish with vibrant green notes.
- Balsamic Glaze: Thick, sweet, and tangy — it ties all the flavors together with a bold finish.
- Olive Oil, Salt, Pepper: Essential for seasoning and enhancing the natural flavors of the ingredients.
Step-by-Step Instructions to Make Balsamic Caprese Grilled Flank Steak
- Marinate the Steak
Rub flank steak with olive oil, salt, pepper, and a touch of garlic. Let it rest for 20–30 minutes for deeper flavor. - Preheat the Grill
Heat your grill (or grill pan) to medium-high. Make sure it’s hot before adding the steak to get that perfect sear. - Grill the Steak
Grill each side for 4–5 minutes or until desired doneness. For medium-rare, aim for an internal temperature of 130–135°F (54–57°C). - Rest the Meat
Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing. This locks in the juices. - Assemble the Caprese Topping
Slice the cherry tomatoes in half, toss with olive oil and a pinch of salt. Add mozzarella balls and fresh basil. - Slice and Top
Slice the steak thinly against the grain. Arrange on a platter and spoon the Caprese mix over the top. - Drizzle with Balsamic Glaze
Finish with a generous drizzle of balsamic glaze. Serve warm or at room temperature.
Expert Tip: Always slice flank steak against the grain for maximum tenderness!
Recipe Tips & Variations
- Add a Kick: Mix in some crushed red pepper flakes with the tomato topping for heat.
- Make it Keto: Skip the balsamic glaze and use a low-carb version or vinegar drizzle.
- Cheese Swap: Try burrata or goat cheese instead of mozzarella for a unique twist.
- Grill Veggies on the Side: Add grilled zucchini or bell peppers for a full meal.
- No Grill?: Use a cast iron skillet or broil the steak in the oven.
How to Store & Reheat
- To Store: Keep leftovers in an airtight container in the fridge for up to 3 days. Store steak and topping separately for best texture.
- To Reheat: Warm the steak gently in a skillet or microwave. Serve with fresh toppings instead of reheating them to preserve freshness.
Similar Recipes You’ll Love
If you’re a steak lover, you’re in for a treat! Don’t miss these mouthwatering recipes that deliver bold flavor and satisfying bites:
- Delmonico Steak – A Juicy and Flavorful Steak Recipe to Try
- Decadent Garlic Cream Sauce Ribeye Steak
- Pepper Steak Recipe
Whether you’re craving a creamy, garlicky finish or a classic peppery sear, these recipes will keep your dinner table exciting and delicious!
Frequently Asked Questions (FAQ)
What cut of meat can I use instead of flank steak?
You can substitute skirt steak or flat iron steak — both grill well and slice beautifully.
Can I make this ahead of time?
Yes! Grill the steak and prep the topping up to a day in advance. Assemble just before serving for best flavor.
Is balsamic glaze the same as balsamic vinegar?
No — glaze is reduced balsamic vinegar, often sweetened and thickened. You can make it at home or buy it bottled.
How do I keep flank steak tender?
Don’t overcook it, and always slice against the grain after resting. A good marinade helps too!
Can I serve this cold?
Absolutely. It makes a great chilled dish for hot summer days or packed lunches.
Balsamic Caprese Grilled Flank Steak is the ultimate combination of savory, fresh, and bold. It’s perfect for impressing guests at a summer cookout or enjoying a vibrant weeknight dinner. Try it out, snap a pic, and don’t forget to share it with us or save it for your next BBQ night!
Balsamic Caprese Grilled Flank Steak
Ingredients
- 1.5 to 2 pounds flank steak
- 2 tablespoons olive oil plus extra for drizzling
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder optional
- 1 cup cherry tomatoes halved
- 1 cup fresh mozzarella balls bocconcini, drained
- ¼ cup fresh basil leaves torn
- 2 –3 tablespoons balsamic glaze store-bought or homemade
Instructions
- Rub the flank steak with olive oil, salt, pepper, and garlic powder (if using). Let sit at room temperature for 20–30 minutes.
- Preheat your grill or grill pan over medium-high heat.
- Grill the steak for 4–5 minutes per side, or until desired doneness (130–135°F for medium-rare).
- Remove steak from heat and rest for 5–10 minutes before slicing.
- In a small bowl, combine cherry tomatoes with a drizzle of olive oil and a pinch of salt.
- Slice steak thinly against the grain. Place slices on a platter.
- Top with tomato mixture, mozzarella balls, and torn basil.
- Drizzle generously with balsamic glaze. Serve warm or at room temperature.