Introduction

Few dishes can strike the balance between elegance and comfort quite like a balsamic caprese grilled flank steak. Tender steak infused with the deep, rich notes of balsamic vinegar and topped with juicy tomatoes, creamy mozzarella, and fresh basil brings together a harmony of flavors that feel like summer on a plate. Whether you are grilling for a family dinner, hosting friends, or simply treating yourself to something special, this recipe delivers both flavor and presentation.

My Recipe Story

This recipe came about during one of my weekend grill nights when I wanted to combine my love for steak with my obsession with caprese salad. I had just picked up ripe tomatoes and fresh mozzarella from the farmer’s market, and the idea struck me: why not top a juicy, marinated flank steak with the classic caprese combination? The result was beyond my expectations—the balsamic marinade tenderized the steak beautifully, while the toppings added freshness and brightness. It quickly became a staple in my kitchen and one of the most requested meals at my family gatherings.

Why You’ll Love This Recipe

The steak is juicy, tender, and perfectly infused with a balsamic garlic marinade.
It combines the classic flavors of caprese salad with hearty grilled steak.
Great for entertaining—it looks gourmet but is surprisingly simple to make.

Flexible enough for weeknight dinners or special occasions.
Customizable with easy substitutions and variations to fit your taste.

Ingredient Breakdown

The star of this dish is flank steak, a lean yet flavorful cut that soaks up marinades beautifully. Flank steak benefits from bold flavors, and balsamic vinegar is the perfect match—it provides acidity to tenderize the meat and a rich depth of flavor that balances out the beefiness.

The caprese topping is what sets this recipe apart. Fresh mozzarella adds creaminess, cherry tomatoes bring a burst of juiciness, and basil lends its fragrant, peppery aroma. When drizzled with balsamic glaze, the topping transforms the steak into a fresh yet indulgent dish that captures the spirit of Italian cooking.

Garlic, olive oil, salt, and pepper round out the marinade, enhancing the natural flavors of the steak without overpowering it. Together, these simple ingredients create a recipe that is both elevated and approachable.

Equipment You’ll Need

Grill or grill pan
Mixing bowl for marinade
Sharp knife for slicing steak

Cutting board
Tongs for grilling
Small saucepan (if making homemade balsamic glaze)

Step-by-Step Directions

Prepare the marinade: In a mixing bowl, whisk together balsamic vinegar, olive oil, minced garlic, salt, and pepper until fully combined. This mixture will act as both a flavor enhancer and tenderizer for the steak. Place your flank steak into a resealable bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 2 hours, ideally overnight, to allow the flavors to fully penetrate the meat.
Preheat the grill: Before cooking, preheat your grill or grill pan to medium-high heat. A hot grill ensures that the steak will sear quickly, locking in the juices and creating those beautiful grill marks. If using charcoal, make sure the coals are glowing and evenly distributed. For a gas grill, allow it to heat for about 10–15 minutes before placing the steak on the grates.
Grill the steak: Remove the steak from the marinade, allowing any excess liquid to drip off. Place the steak directly on the grill and cook for 4–6 minutes per side, depending on thickness and desired doneness. Avoid pressing down on the steak to keep the juices intact. For medium-rare, aim for an internal temperature of 130–135°F.

Rest the steak: Once grilled, transfer the steak to a cutting board and let it rest for 5–10 minutes. Resting is essential because it allows the juices to redistribute throughout the meat, ensuring every bite is tender and juicy. Cover lightly with foil during this time to retain warmth.
Prepare the caprese topping: While the steak is resting, slice cherry tomatoes in halves and fresh mozzarella into bite-sized pieces. Tear or chiffonade the basil leaves. If you’re making your own balsamic glaze, simmer balsamic vinegar in a small saucepan over medium heat until it reduces to a syrup-like consistency.
Slice the steak: Using a sharp knife, slice the steak thinly against the grain. This shortens the muscle fibers and makes each bite more tender. Arrange the slices neatly on a serving platter for an elegant presentation.

Assemble the dish: Top the sliced steak with mozzarella, tomatoes, and basil. Drizzle generously with balsamic glaze and a touch of extra olive oil for shine. Serve immediately while warm, allowing the mozzarella to soften slightly from the heat of the steak.

Variations & Substitutions

If flank steak isn’t available, skirt steak or hanger steak work beautifully as substitutes. For a lighter option, grilled chicken breasts or portobello mushrooms can also be used as the base. Instead of mozzarella, burrata cheese brings an even creamier texture. For a fun twist, swap cherry tomatoes for roasted red peppers or sun-dried tomatoes for a deeper flavor. Vegetarians can use grilled eggplant slices layered with the caprese toppings.

Expert Tips & Troubleshooting

Don’t skip the rest time: Resting ensures that the juices stay in the steak and don’t run out when sliced.

Use a meat thermometer: This guarantees perfect doneness without guessing.
Marinate long enough: At least 2 hours, but overnight is best for flavor and tenderness.
Avoid overcrowding the grill: Give your steak space for even cooking and proper searing.

Storage, Freezing & Make-Ahead

Leftover grilled flank steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over medium heat or in the oven at a low temperature to avoid drying it out. You can also freeze the cooked steak slices by wrapping them tightly in plastic wrap and foil, then storing in a freezer-safe bag for up to 2 months. For make-ahead preparation, marinate the steak the night before and prep the caprese topping ahead of time, keeping everything chilled until you’re ready to cook and assemble.

Serving Ideas & Pairings

This dish pairs beautifully with garlic bread, roasted vegetables, or a simple green salad. For heartier sides, try serving it alongside creamy mashed potatoes or risotto. A crisp white wine like Sauvignon Blanc or a light red such as Pinot Noir enhances the freshness of the tomatoes and basil. If you’re entertaining, serve this steak platter-style with grilled asparagus, caprese skewers, and a loaf of crusty bread for a Mediterranean-inspired feast.

FAQ

Can I cook the steak on a stovetop instead of a grill?
Yes, a cast iron skillet or grill pan works well. Make sure it’s very hot before adding the steak for a good sear.

How do I know when my steak is done?
Use a meat thermometer. Medium-rare is 130–135°F, medium is 140–145°F, and medium-well is 150–155°F.

Can I make this recipe dairy-free?
Yes, simply omit the mozzarella or use a dairy-free alternative cheese.

What type of balsamic vinegar should I use?
Choose a good-quality balsamic vinegar for the marinade, and a thicker, aged balsamic or reduction for drizzling.

Can I prepare the caprese topping in advance?
Yes, but add the basil and drizzle the glaze just before serving to keep the flavors fresh and vibrant.

Final Thoughts

Balsamic caprese grilled flank steak is the ultimate combination of bold and fresh flavors. It’s a dish that feels indulgent but is surprisingly simple to prepare. Perfect for summer gatherings, weeknight dinners, or special celebrations, this recipe will easily become a favorite in your kitchen. With its tender steak, vibrant toppings, and elegant presentation, it’s a crowd-pleaser that never disappoints.

Balsamic Caprese Grilled Flank Steak

Author: Sarah White
Total Time: 2 hours 30 minutes
Yield: 4 servings 1x

Diet: Gluten Free

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Description

Juicy balsamic-marinated flank steak topped with fresh mozzarella, ripe tomatoes, and basil. A flavorful, elegant main dish perfect for any occasion.

Ingredients

Scale

1 1/2 pounds flank steak
1/2 cup balsamic vinegar

1/4 cup olive oil
3 cloves garlic, minced
1 teaspoon salt

1/2 teaspoon black pepper
1 cup cherry tomatoes, halved
8 ounces fresh mozzarella, sliced or cubed

1/4 cup fresh basil leaves, torn or sliced
2 tablespoons balsamic glaze, for drizzling

Instructions

n a bowl, whisk together balsamic vinegar, olive oil, garlic, salt, and pepper. Place steak in a resealable bag or dish and pour marinade over it. Refrigerate at least 2 hours or overnight.

Preheat the grill to medium-high heat. Remove steak from marinade and let excess drip off.
Grill steak 4–6 minutes per side, depending on thickness and desired doneness. Use a meat thermometer for accuracy.
Transfer steak to a cutting board and rest for 5–10 minutes, covered loosely with foil.

While resting, prepare caprese topping by combining tomatoes, mozzarella, and basil.
Slice steak thinly against the grain and arrange on a platter. Top with the caprese mixture and drizzle with balsamic glaze before serving.

Notes

For extra flavor, reduce balsamic vinegar into a glaze if you don’t have bottled glaze. Leftovers keep well in the refrigerator for up to 3 days and can be served cold over salad.

Prep Time: 15 minutes (plus marinating)

Cook Time: 12 minutes
Category: Main Course
Method: Grilling

Cuisine: Italian-American