Name: Grilled Balsamic Flank Steak Caprese
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 ½ lbs flank steak; 1/3 cup balsamic vinegar; 1/3 cup olive oil; 3 cloves garlic (minced); 2 tbsp honey; 1 tbsp Dijon mustard; 1 tsp dried oregano; 1 tsp salt; ½ tsp black pepper; 1 cup cherry tomatoes (halved); 8 oz fresh mozzarella balls (ciliegine, drained); ¼ cup fresh basil leaves (chopped or torn); 2 tbsp balsamic glaze (store-bought or homemade); Salt and pepper (to taste)

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Let’s talk about the magic of grilled balsamic flank steak paired with the freshness of Caprese. Picture this: juicy, tender slices of flank steak, perfectly grilled and kissed with a tangy balsamic glaze, all laid over a bed of creamy mozzarella, ripe tomatoes, and fragrant basil. It’s like a summer BBQ on a plate. Whether you’re grilling for a crowd or just treating yourself to something special, this recipe is one you’ll want to savor. Trust me, this one’s going to wow your taste buds!

Why You’ll Love Grilled Balsamic Flank Steak Caprese

This recipe is more than just delicious; it’s all about making your life easier while still delivering bold, comforting flavors. Here’s why you’re going to love it:

Versatile: It works for so many occasions—throw it on the grill for a weekend dinner, or serve it as a showstopper for a special gathering. It’s great for busy weeknights or an easy but impressive meal when friends drop by.

Budget-Friendly: Flank steak is an affordable cut of beef, yet when it’s grilled and topped with the Caprese fixings, it feels like a gourmet meal. Plus, the other ingredients like tomatoes and basil are simple yet full of flavor.

Quick and Easy: Grilling the flank steak and tossing together the Caprese ingredients takes little effort. No need for fancy equipment or hours in the kitchen—just some fresh, high-quality ingredients and you’re good to go.

Customizable: Whether you like your steak rare, medium, or well-done, this recipe works. You can easily adjust the balsamic glaze to your liking too, adding a touch more sweetness or tang if that’s your style.

Crowd-Pleasing: If you’re hosting a dinner or having a casual gathering, this dish is sure to impress. The combination of flavors and the beautiful presentation makes it an instant crowd-pleaser.

Ingredients

Let’s dive into the ingredients that make this recipe such a treat. Each one adds something special to the dish, making it a beautiful combination of flavors.

Flank Steak: The star of the show. This cut of beef is lean but packed with flavor. When grilled just right, it becomes tender and juicy, perfect for soaking up that balsamic glaze. Plus, slicing it thinly across the grain makes it extra tender.

Balsamic Vinegar: A rich, tangy vinegar that gives the steak that perfect balance of acidity and sweetness when turned into a glaze. It pairs so beautifully with the freshness of the Caprese ingredients.

Honey: The secret to the balsamic glaze’s sweetness. A little drizzle of honey gives the glaze a smooth, balanced flavor that’s not too sharp, but just right.

Garlic: Fresh garlic brings a savory depth to both the steak and the glaze, infusing everything with its aromatic goodness.

Olive Oil: Used to marinate the flank steak and help create that crispy, flavorful crust when it hits the grill. It also keeps the steak moist as it cooks.

Tomatoes: Ripe, juicy tomatoes are a must for any Caprese dish. Their sweetness and juiciness add a refreshing contrast to the savory steak and creamy cheese.

Mozzarella: Fresh mozzarella adds the creamy, milky richness that pairs so well with the tang of the balsamic glaze and the freshness of the tomatoes and basil.

Basil: Fresh basil is essential for a true Caprese experience. Its peppery flavor and fragrant aroma add that final touch that makes this dish feel like a burst of summer.

Salt and Pepper: To season the steak and bring out the natural flavors of the ingredients.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to make this tasty masterpiece? Here’s how to bring it all together:

Marinate the Flank Steak: In a bowl, mix olive oil, minced garlic, salt, and pepper. Rub this mixture all over the flank steak and let it marinate for at least 30 minutes (or up to 2 hours) to infuse the flavors.

Make the Balsamic Glaze: In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for about 5-7 minutes, or until it thickens slightly. Set aside to cool.

Grill the Steak: Preheat your grill to medium-high heat. Place the marinated flank steak on the grill and cook for about 4-5 minutes per side, depending on your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F.

Rest the Steak: Once the steak is cooked, remove it from the grill and let it rest for 5-10 minutes. This helps the juices redistribute, keeping the steak tender and juicy.

Assemble the Caprese: While the steak is resting, slice the tomatoes and mozzarella. Arrange them on a platter, alternating the slices of tomato and mozzarella. Tear fresh basil leaves and scatter them over the top.

Slice the Steak: After the steak has rested, slice it thinly against the grain. Arrange the slices on top of the Caprese salad.

Drizzle and Serve: Drizzle the balsamic glaze over the steak and Caprese, and garnish with extra basil if you like. Serve immediately and enjoy!

Nutrition Facts

Servings: 4
Calories per serving: 450

Preparation Time

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 30 minutes

How to Serve Grilled Balsamic Flank Steak Caprese

This dish is already packed with flavor, but here are a few ways to make your meal even more delightful:

Fresh Green Salad: A light salad with mixed greens and a tangy vinaigrette balances out the richness of the steak and cheese.

Grilled Vegetables: Pair the steak with grilled vegetables like zucchini, bell peppers, or asparagus for a smoky, charred contrast.

Garlic Bread: A side of crispy garlic bread is perfect for soaking up any leftover balsamic glaze or juices from the steak.

Pasta: A simple pasta, like spaghetti with olive oil and garlic, would make an excellent side dish to complement the steak’s bold flavors.

Wine Pairing: A glass of red wine, such as a Cabernet Sauvignon or Merlot, would pair beautifully with the steak and balsamic glaze, enhancing the rich flavors of the dish.

Additional Tips

Here are some handy tips to help you get the best results from this recipe:

Let the Steak Rest: Don’t skip the resting step! It’s key to keeping your steak juicy and tender.

Make the Balsamic Glaze Ahead: You can prepare the balsamic glaze ahead of time and store it in the fridge for up to a week. This saves you time on busy nights.

Try a Different Cut: If you don’t have flank steak, skirt steak or sirloin would also work well in this recipe. Just adjust the cooking times accordingly.

Use Heirloom Tomatoes: If you can find them, heirloom tomatoes are perfect for this dish. They’re incredibly flavorful and add a beautiful color contrast.

Grill Marks Matter: For that perfect grilled flavor and beautiful grill marks, make sure your grill is preheated and oiled before placing the steak on it.

Double the Balsamic Glaze: If you love balsamic glaze as much as I do, make a little extra. It’s fantastic as a drizzle for salads, veggies, or even roasted meats.

FAQ Section

Q1: Can I use a different type of vinegar for the glaze?
A1: Yes! While balsamic vinegar is the classic choice, you can use red wine vinegar for a sharper, less sweet glaze. Just adjust the honey accordingly.

Q2: Can I make this dish ahead of time?
A2: You can marinate the steak in advance, but I recommend grilling the steak just before serving. The Caprese can be assembled ahead of time as well.

Q3: How do I store leftovers?
A3: Store any leftover steak in an airtight container in the fridge for up to 3 days. The Caprese salad is best eaten fresh, but you can store the tomatoes, mozzarella, and basil separately.

Q4: Can I freeze the steak?
A4: Yes, you can freeze the cooked steak, though the texture might change slightly. Wrap it tightly in plastic wrap and foil before freezing for up to 2 months.

Q5: Can I make this recipe without a grill?
A5: Yes! You can pan-sear the steak in a hot skillet with a bit of oil or cook it under the broiler in the oven.

Q6: Can I substitute the fresh mozzarella with a different cheese?
A6: Absolutely! You could use burrata for a creamier texture or even goat cheese for a tangier option.

Q7: How do I know when the steak is done?
A7: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F. For medium, go for 140-145°F.

Q8: Can I use a different herb besides basil?
A8: While basil is classic, you could try arugula for a peppery bite or parsley for a milder, fresh flavor.

Q9: Can I serve this with rice or potatoes?
A9: Yes! Rice pilaf or roasted potatoes would pair nicely with the steak, adding a hearty base to the meal.

Q10: Can I double the balsamic glaze recipe?
A10: Yes, you can make extra glaze and keep it in the fridge for up to a week. It’s great on salads, grilled veggies, or even as a dipping sauce.

Conclusion

Grilled Balsamic Flank Steak Caprese is one of those recipes that feels both indulgent and fresh at the same time. With juicy steak, sweet balsamic glaze, and the vibrant Caprese toppings, it’s a dish that’s guaranteed to impress anyone at the table. Whether you’re making it for a casual meal or a special occasion, this recipe is sure to become a favorite. Go ahead, give it a try—you won’t regret it!