Name: Grilled Steak Caprese with Balsamic Reduction
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1/4 cup balsamic vinegar; 1/4 cup extra virgin olive oil; 1 tablespoon Dijon mustard; 1 teaspoon honey; 1 large garlic clove, minced; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 lbs flank steak; 2 cups cherry or grape tomatoes; 1 cup fresh mozzarella, diced; 2 tablespoons fresh basil, thinly sliced

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This Grilled Steak Caprese with Balsamic Reduction is one of my favorite ways to combine fresh summer flavors with rich, juicy steak. It’s a beautiful mash-up of classic Italian caprese salad and smoky grilled meat. With sweet charred tomatoes, creamy mozzarella, fresh basil, and a tangy balsamic drizzle, this dish feels elegant but is easy enough for a casual backyard dinner.

Why You’ll Love This Recipe

I love how this recipe brings bold, fresh ingredients together in a way that’s both hearty and light. The marinated flank steak grills quickly and stays juicy, while the caprese-style toppings add brightness and balance. I can serve this as a main course for summer guests, a weeknight meal, or even sliced up for sandwiches the next day. It’s fast, flavorful, and looks beautiful on the plate. Grilled Steak Caprese with Balsamic Reduction

Ingredients

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

1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 large garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 lbs flank steak
2 cups cherry or grape tomatoes
1 cup fresh mozzarella, diced
2 tablespoons basil, thinly sliced

Directions

I start by preparing the marinade: in a small bowl, I whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper.
I pour half of the marinade over the flank steak in a shallow dish or resealable bag and refrigerate it overnight (or at least for a few hours) to let the flavors soak in.
When ready to cook, I preheat my grill to medium-high heat. I remove the steak from the marinade and grill it for about 3–5 minutes per side, depending on thickness and desired doneness. Then I let it rest for 5 minutes to keep it juicy.
While the steak rests, I toss the cherry tomatoes on the grill for 3–5 minutes until they’re just charred and softened.
I slice the steak thinly against the grain and arrange it on a serving platter. Then I top it with the grilled tomatoes, diced fresh mozzarella, and sliced basil.
To finish, I drizzle the remaining unused marinade over everything as a balsamic reduction-style dressing.

Servings and timing

This recipe serves 4–6 people, depending on portion size. It takes about 10 minutes to prep (plus marinating overnight), 10 minutes to cook, and a few minutes to rest and assemble—so it’s ready in about 30 minutes once grilling starts.

Variations

Sometimes I swap flank steak for skirt steak or even ribeye, depending on what I have. If I want a lighter version, I serve the steak and toppings over a bed of arugula or mixed greens. For a fancier twist, I reduce the balsamic vinegar on the stove until syrupy and use that as the drizzle instead of the reserved marinade.

storage/reheating

Leftovers store well in the fridge for up to 3 days. I keep the components separate when possible to prevent sogginess. To reheat, I gently warm the steak slices in a skillet or serve them cold over salad. I avoid microwaving to preserve the texture of the steak and tomatoes. Grilled Steak Caprese with Balsamic Reduction

FAQs

Can I use a different cut of steak?

Yes, I often use skirt steak, hanger steak, or sirloin if flank steak isn’t available. Just adjust the grill time to match the thickness.

Is it safe to use the leftover marinade as a drizzle?

Only if I reserve part of the marinade before it touches raw meat. Otherwise, I reduce it by boiling for a few minutes to make it safe.

Can I make this recipe without a grill?

Absolutely. I use a cast iron skillet or grill pan on the stovetop to cook the steak and blister the tomatoes with great results.

What cheese can I use instead of mozzarella?

Burrata, fresh ricotta, or feta also work well. I choose something creamy that complements the acidity of the balsamic and the richness of the meat.

How do I know when the steak is done?

I use a meat thermometer—130°F (54°C) for medium-rare, 140°F (60°C) for medium. I let it rest 5–10 minutes before slicing to keep the juices inside.

Conclusion

Grilled Steak Caprese with Balsamic Reduction is one of those dishes that looks impressive but couldn’t be easier to make. I love the contrast of savory steak with sweet tomatoes, creamy mozzarella, and bright basil—all tied together with that balsamic kick. It’s perfect for summer grilling but delicious enough to make year-round.