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Balsamic Caprese Grilled Flank Steak


  • Author: Sarah White
  • Total Time: 2 hours 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

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

  1. 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.

  2. Preheat the grill to medium-high heat. Remove steak from marinade and let excess drip off.

  3. Grill steak 4–6 minutes per side, depending on thickness and desired doneness. Use a meat thermometer for accuracy.

  4. Transfer steak to a cutting board and rest for 5–10 minutes, covered loosely with foil.

  5. While resting, prepare caprese topping by combining tomatoes, mozzarella, and basil.

  6. 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