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This Balsamic Caprese Grilled Flank Steak recipe brings together juicy steak and the vibrant flavors of Italy in every bite. Imagine fork-tender slices of perfectly grilled flank steak topped with a colorful caprese salad of tomatoes mozzarella and basil all finished with a sweet tangy drizzle of balsamic glaze. I keep this one in my summer rotation because it feels both easy and upscale—ideal for relaxing with friends on the patio.
The first time I made this steak I was blown away by how the warm beef paired with cool creamy mozzarella. Now I make it every year for my husband’s birthday and he never lets me skip that balsamic finish
Ingredients
- Flank steak one pound: Look for deep red color and minimal silver skin for tenderness
- Olive oil two tablespoons: Use extra virgin for richer flavor
- Garlic minced two cloves: Fresh garlic gives the marinade a sharp aromatic kick
- Dijon mustard one teaspoon: Helps tenderize the steak and adds brightness
- Salt and pepper to taste: Always season flank steak generously to highlight its beefy taste
- Cherry tomatoes one cup halved: Choose ripe and firm tomatoes for maximum sweetness
- Fresh mozzarella balls one cup halved: Bocconcini packs creamy flavor in every bite
- Fresh basil one quarter cup chopped: Select leaves that are bright green without dark spots
- Balsamic glaze one tablespoon for drizzling: Use a quality glaze for best tang and sweetness
Step-by-Step Instructions
- Prepare the Marinade:
- In a small bowl whisk together olive oil minced garlic Dijon mustard salt and pepper until creamy and blended. This mixture creates both flavor and a tenderizing base
- Marinate the Steak:
- Lay your flank steak flat inside a resealable bag or dish and pour in the marinade. Press out extra air and turn the steak so it is well coated. Refrigerate for at least one hour and up to four hours turning once if you remember for even flavor
- Preheat the Grill:
- Heat your grill to medium high. Clean the grates well and oil them lightly to prevent sticking. This step is key for those picture perfect grill marks
- Grill the Steak:
- Place the steak over the hottest part of the grill. Cook for five to seven minutes on the first side then flip with tongs and cook another five to seven minutes until your preferred doneness. For medium rare pull at one hundred thirty five degrees Fahrenheit. Letting the heat do the work ensures juicy results
- Rest and Slice:
- Transfer the steak to a large plate and cover loosely with foil. Let it rest for five minutes. This resting period keeps the juices inside the meat. Now slice thinly against the grain for maximum tenderness
- Prepare Caprese Topping:
- Combine the halved cherry tomatoes mozzarella and basil leaves in a mixing bowl. Toss gently to combine so you do not break up the cheese. This topping brings freshness and color
- Assemble the Dish:
- Lay out steak slices on a serving platter. Top evenly with the caprese mixture. Slowly drizzle the balsamic glaze over everything so each bite has that sweet tang. Serve immediately
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You Must Know
- Flank steak is naturally lean but becomes super tender with marinading
- This dish balances protein and fresh vegetables beautifully
- Perfect for making ahead for a picnic or party
I always look forward to the contrast of warm steak with cool caprese topping. My youngest likes to sprinkle extra basil on her serving—it’s her twist and brings the family together in the kitchen
Storage Tips
Once cooled store leftover steak and caprese salad separately in airtight containers to preserve textures. Steak slices stay juicy in the fridge for up to three days. For best flavors let the steak come to room temperature before serving again
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Ingredient Substitutions
If you cannot find flank steak skirt steak works as a substitute but slice thinner. For dairy free swap mozzarella for your favorite vegan cheese or just use extra tomatoes and basil. A splash of lemon instead of balsamic is a fresh twist I use when I run out of glaze
Serving Suggestions
I love pairing this dish with grilled sourdough or garlic roasted potatoes. It also shines on a big salad of mixed greens with a few torn basil leaves. For something laid back serve slices in a warm baguette for an Italian steak sandwich
Cultural Context
Caprese is a classic Italian salad known for its simple tricolor of tomato mozzarella and basil which mirrors the Italian flag. Pairing it with grilled steak gives you a marriage of American grilling and Mediterranean freshness—one of my favorite ways to make a summer meal feel special and effortless
Frequently Asked Questions
- → How long should I marinate the flank steak?
For best flavor, marinate the steak for at least 1 hour, but up to 4 hours enhances the taste even more.
- → How can I tell when the steak is done?
Use a meat thermometer; medium-rare is about 130°F to 135°F. Let it rest before slicing for juicy results.
- → Can I use a dairy-free alternative to mozzarella?
Yes, swap in your favorite dairy-free soft cheese to maintain creaminess without dairy.
- → What is the best way to slice the steak?
Always slice thinly against the grain to ensure tenderness and a pleasant bite.
- → Is this dish suitable for outdoor grilling?
Absolutely! Cooking over charcoal adds a delightful smoky note, but a gas grill works well too.
- → Can I prepare the Caprese topping in advance?
Yes, combine the tomatoes, mozzarella, and basil just before serving to keep it fresh and vibrant.