Name: Balsamic Grilled Flank Steak Caprese
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian-Inspired
Ingredients: 1 lb flank steak; 1 cup cherry tomatoes, halved; 8 oz fresh mozzarella, sliced; 1 cup fresh basil leaves; 2 tablespoons balsamic vinegar; 3 tablespoons olive oil; Salt and pepper, to taste

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Balsamic Grilled Flank Steak Caprese is a vibrant and satisfying dish that brings together juicy grilled steak and the classic flavors of a Caprese salad. It’s fresh, flavorful, and perfect for warmer days when I want something that’s both hearty and light.

Why You’ll Love This Recipe

I love how this recipe balances rich, smoky steak with the cool freshness of tomatoes, basil, and mozzarella. The balsamic drizzle ties everything together with a tangy sweetness that elevates each bite. It’s easy to make, looks stunning on the plate, and tastes like something I’d happily serve for a casual dinner or a summer gathering. Balsamic Grilled Flank Steak Caprese

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb flank steak
1 cup cherry tomatoes, halved
8 oz fresh mozzarella, sliced
1 cup fresh basil leaves
2 tablespoons balsamic vinegar
3 tablespoons olive oil
Salt and pepper to taste

Directions

I preheat the grill to medium-high heat.
I season the flank steak generously with salt and pepper on both sides.
I grill the steak for 5–7 minutes per side, depending on the thickness and how done I like it.
Once grilled, I let the steak rest for about 10 minutes to retain the juices.
While the steak rests, I combine the halved cherry tomatoes, sliced mozzarella, and basil leaves in a bowl.
I drizzle the mixture with olive oil and balsamic vinegar, then toss gently to coat.
I slice the steak thinly against the grain for tenderness.
I arrange the steak slices on a serving platter and top them with the Caprese salad mixture.

Servings and timing

This recipe serves about 4 people. It takes around 10 minutes to prep, 15 minutes to cook, and another 10 minutes to rest the steak. In total, I have it ready to serve in about 35 minutes.

Variations

When I want extra flavor, I marinate the flank steak in olive oil, garlic, and balsamic vinegar for an hour before grilling. Sometimes I swap cherry tomatoes with heirloom varieties for more color, or I use burrata instead of mozzarella for an even creamier bite. A drizzle of balsamic glaze adds a more intense sweetness if I’m looking for something bolder.

Storage/Reheating

Leftover steak and Caprese topping can be stored separately in the refrigerator for up to 3 days. I reheat the steak gently in a skillet or microwave, just until warmed through. The Caprese salad is best served fresh, but leftovers still work well in wraps or on top of greens for a quick lunch.

FAQs

What’s the best way to cook flank steak if I don’t have a grill?

I use a cast iron skillet or grill pan on the stove over medium-high heat. It gives a nice sear and cooks the steak evenly.

Can I use another cut of steak?

Yes, I’ve used skirt steak or sirloin in place of flank steak. Just adjust the cooking time depending on the thickness.

How do I know when the steak is done?

I like to use a meat thermometer. For medium-rare, I cook it to 130–135°F, and for medium, around 140–145°F.

What’s the best way to slice flank steak?

Always slice against the grain to keep it tender. I cut it thinly at a slight angle for the best texture.

Can I make this dish ahead of time?

Yes, I grill the steak and prepare the Caprese topping in advance, then assemble everything just before serving.

Conclusion

Balsamic Grilled Flank Steak Caprese is one of those dishes that feels impressive but couldn’t be easier to make. I love how it brings together bold grilled meat and fresh, bright ingredients in a way that’s both satisfying and elegant. It’s a crowd-pleaser every time I serve it.