Balsamic Caprese Grilled Flank Steak
Juicy grilled flank steak meets the vibrant flavors of a Caprese salad in this easy summer recipe. Topped with cherry tomatoes, mozzarella, basil, and a sweet balsamic glaze, it’s the perfect combo of fresh and savory. Great for BBQs or weeknight dinners!
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.
Notes
For homemade balsamic glaze: Simmer 1 cup balsamic vinegar with 2 tablespoons honey until reduced by half and thickened.
Optional: Add crushed red pepper for a spicy kick or a splash of lemon juice for extra brightness.
This recipe works well served cold too — perfect for summer meal prep or picnics.