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Balsamic Caprese Grilled Flank

Category: Dinner Ideas That Actually Work

This dish features juicy grilled flank steak marinated with olive oil, garlic, and Dijon, then cooked to tender perfection. After resting, it's sliced and served with a caprese-inspired topping of fresh cherry tomatoes, mozzarella, and basil. A drizzle of balsamic glaze provides a tangy-sweet finish, beautifully balancing the richness of the steak. The mix of warm beef with cool, vibrant caprese topping creates a delightful contrast in temperatures and flavors, making each bite both refreshing and savory. Perfect for summer gatherings or family dinners.

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Clare Recipes
Created By Lily Chen
Updated on Sun, 24 Aug 2025 20:12:59 GMT
A plate of grilled flank steak with tomatoes and cheese. Save
A plate of grilled flank steak with tomatoes and cheese. | lilicooks.com

Balsamic Caprese Grilled Flank Steak brings everything I want for a summer dinner on the patio tender steak topped with juicy tomatoes creamy mozzarella and fresh basil finished with just a touch of tangy balsamic glaze

My family lights up when I make this I gave it a try for a backyard gathering last July and now my husband asks if it is “steak night” every weekend

Ingredients

  • Flank steak: Choose one with a deep red color and even thickness throughout for the best grilling results
  • Olive oil: Pick a fruity extra virgin for the marinade it helps tenderize the meat and carries those Mediterranean flavors
  • Garlic: Freshly minced for a punch of aroma and depth
  • Dijon mustard: Adds a tangy note and helps emulsify the marinade
  • Salt and pepper: Both highlight all the flavors Look for flaky salt and cracked black pepper for more texture
  • Cherry tomatoes: Go for ones that feel heavy for their size and have shiny skins for the sweetest taste
  • Fresh mozzarella balls: Bocconcini keep the dish creamy and mild Opt for packed-in-water varieties to stay tender
  • Fresh basil: Buy a bunch with vibrant green leaves No black spots means freshness
  • Balsamic glaze: Look for a thick glossy glaze with a balanced sweet tang If making your own reduce balsamic vinegar until syrupy

Step-by-Step Instructions

Make the marinade:
Whisk olive oil garlic Dijon mustard salt and pepper together until blended and thick It should cling to the spoon and smell fragrant
Marinate the steak:
Place the steak in a shallow dish or resealable bag Pour the marinade over making sure every side is covered Refrigerate at least four hours overnight is even better so the flavors soak in
Bring steak to room temperature:
Take the steak out of the fridge 30 minutes before grilling Letting it warm slightly means it cooks more evenly
Preheat and grill:
Heat your grill to medium-high until hot Place the steak over direct heat Let it grill for three to five minutes on each side turning once You want a nice crust with an inside that is rosy and juicy
Rest the steak:
Move steak to a board and tent loosely with foil Let rest for five minutes Resting keeps the juices where they belong
Make caprese topping:
While steak rests toss halved tomatoes and mozzarella balls with a splash of olive oil and a pinch of salt and pepper in a bowl
Slice the steak:
Use a sharp knife to slice thin pieces across the grain Cutting across the muscle makes each bite tender
Assemble and finish:
Spread steak slices on a platter Spoon tomato and mozzarella mixture all over Sprinkle with chopped fresh basil Drizzle the top with balsamic glaze Try to do this in a zigzag for that Italian bistro look
Serve:
Serve right away The contrast of hot steak and cool topping is what makes it special
A plate of grilled flank steak with tomatoes and cheese. Save
A plate of grilled flank steak with tomatoes and cheese. | lilicooks.com

I am completely in love with the sweet tang of balsamic glaze over creamy mozzarella The first time my son tried this he asked me if we could have “Italian steak” every Sunday It is truly special

How to Store Leftovers

Wrap leftover steak slices and topping separately in airtight containers in the fridge Eat within three days To revive the steak gently rewarm slices in a skillet over low heat Top with cold tomatoes and cheese for the best texture

Ingredient Swaps

If you cannot find flank steak skirt steak is a great alternative Use grape tomatoes if cherry is not available Burrata can replace mozzarella for an even creamier topping If basil runs out try arugula for a peppery bite

Serving Ideas

Layer steak and topping over spring greens for a hearty salad Add a scoop of herby quinoa or crusty bread Serve alongside roasted vegetables or pair with wine for a more romantic dinner

A grilled flank steak with tomatoes and cheese. Save
A grilled flank steak with tomatoes and cheese. | lilicooks.com

About Balsamic and Caprese

This pairing nods to classic Italian caprese salads adored for their color and simplicity Balsamic glaze is a modern twist that caramelizes the steak and brings the dish together with an irresistible glossy finish Flank steak is a favorite for grilling in Mediterranean homes thanks to its big flavor and quick cooking

Recipe FAQs

→ How long should I marinate the flank steak?

For best results, marinate the steak for at least 4 hours or overnight. This ensures deep flavor and tender meat.

→ What grilling temperature is ideal for flank steak?

Preheat the grill to medium-high heat, about 450°F, to achieve a good sear while keeping the inside juicy.

→ How do I know when the steak is done?

Use a meat thermometer and aim for 130-135°F for medium-rare. The steak should be nicely charred outside and pink inside.

→ Why cut the steak against the grain?

Slicing against the grain shortens muscle fibers, resulting in more tender and easy-to-chew slices.

→ What is the best way to serve the caprese topping?

Toss the tomatoes and mozzarella with olive oil and seasoning, then add fresh basil just before serving for maximum flavor.

→ Can I make this dish ahead of time?

You can prepare the marinade and toppings in advance, but grill and assemble just before serving for best results.

Balsamic Caprese Grilled Flank Steak

Grilled flank steak with caprese-inspired tomatoes, mozzarella, basil, and a balsamic drizzle.

Preparation Time
20 min
Cooking Time
10 min
Overall Time
30 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Moderate

Cuisine Type: Italian

Output: 4 Serves

Dietary Options: Low-Carb, Gluten-Free

Ingredients

01 1 lb flank steak
02 2 tablespoons olive oil
03 2 cloves garlic, minced
04 1 teaspoon Dijon mustard
05 Salt and pepper, to taste
06 1 cup cherry tomatoes, halved
07 1 cup fresh mozzarella balls (bocconcini), halved
08 1/4 cup fresh basil leaves, chopped
09 1 tablespoon balsamic glaze (for drizzling)

Steps

Step 01

In a small bowl, whisk together olive oil, minced garlic, Dijon mustard, and a generous pinch of salt and pepper until well combined. The mixture should look emulsified and slightly thickened.

Step 02

Place the flank steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, ensuring it’s evenly coated on all sides. Seal and refrigerate for at least 4 hours, preferably overnight. The longer marination allows the flavors to penetrate deeply into the meat.

Step 03

Remove the steak from refrigeration 30 minutes before cooking to allow it to come to room temperature. This ensures more even cooking. Meanwhile, preheat your grill to medium-high heat (approximately 450°F).

Step 04

Place the marinated steak on the hot grill. Cook for 3-5 minutes per side for medium-rare to medium doneness. The steak should develop a nice char on the outside while remaining juicy inside. For perfect doneness, use a meat thermometer to reach 130-135°F for medium-rare.

Step 05

Transfer the grilled steak to a cutting board and tent loosely with foil. Allow it to rest for at least 5 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring maximum tenderness.

Step 06

While the steak rests, toss halved cherry tomatoes and mozzarella balls in a bowl with a small drizzle of olive oil and a pinch of salt and pepper.

Step 07

Using a sharp knife, cut the steak against the grain into thin slices. Cutting against the grain shortens the muscle fibers, resulting in more tender bites.

Step 08

Arrange the sliced steak on a serving platter. Top with the tomato and mozzarella mixture, then scatter fresh basil leaves over everything. Finish with a generous drizzle of balsamic glaze in a decorative pattern.

Step 09

The contrast between the warm steak and the cool caprese topping creates a delightful temperature variation that enhances the overall eating experience.

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Dairy

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 365
  • Fats: 20.5 g
  • Carbohydrates: 7.8 g
  • Proteins: 36.2 g