There is something so incredibly satisfying about the combination of rich, juicy flank steak paired with the fresh, vibrant flavors of a Caprese salad, and this Balsamic Grilled Flank Steak Caprese Recipe brings all that magic together in one unforgettable dish. Imagine tender steak, marinated to perfection in balsamic vinegar and fragrant herbs, grilled until slightly charred and smoky, then topped with sweet cherry tomatoes, creamy mozzarella, and fresh basil, all brightened with a luscious balsamic glaze. Whether you’re looking to impress guests or treat yourself to a flavorful meal, this recipe is a must-try that balances hearty and light beautifully.
Balsamic Grilled Flank Steak Caprese Recipe Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—each ingredient plays a crucial role in building layers of flavor and texture, from the marinade’s tangy bite to the salad’s refreshing burst. These straightforward, quality ingredients make the dish both approachable and delicious.
- Flank steak (1½ lbs): The star of the dish, offering a lean cut that soaks up the marinade beautifully and grills quickly.
- Balsamic vinegar (½ cup for marinade and ½ cup for glaze): Adds a rich, tangy sweetness that complements both the meat and the salad.
- Olive oil (¼ cup for marinade, 2 tbsp for salad): Provides moisture and smoothness, carrying flavors throughout.
- Garlic (3 cloves, minced): Infuses the marinade with a savory depth that awakens the palate.
- Dried oregano (1 tsp): Brings an earthy, slightly peppery note that brightens the steak’s flavor.
- Salt and black pepper (½ tsp each): Essential for seasoning and enhancing all the components.
- Cherry or grape tomatoes (2 cups, halved): Add a juicy, sweet contrast with a pop of color to the salad.
- Fresh mozzarella balls or slices (8 oz): Offer creamy cooling richness that balances the acidity of the balsamic.
- Fresh basil leaves (¼ cup, torn): Impart a fragrant herbiness that’s classic in any Caprese dish.
- Honey (1 tbsp, optional): Used in the glaze for a touch of natural sweetness that mellows the vinegar’s sharpness.
How to Make Balsamic Grilled Flank Steak Caprese Recipe
Step 1: Marinate the Steak
Start by whisking together balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and black pepper in a bowl. This marinade is your flavor powerhouse, tenderizing the steak and infusing it with complexity. Place the flank steak in a resealable bag or shallow dish and pour the marinade over it, making sure every inch glistens with goodness. Pop it into the fridge and let it absorb all those flavors for at least 2 hours, though overnight will elevate your results to something special.
Step 2: Prepare the Grill
Before you do anything else, get your grill ready. Whether you’re using an outdoor grill or a stove-top grill pan, preheat it to medium-high heat. A hot grill is essential for searing the steak and creating those gorgeous char marks without overcooking. Remember to lightly oil the grill grates to prevent sticking—this step saves you from a frustrating mess and keeps your steak intact.
Step 3: Grill the Steak
Remove your flank steak from the marinade, letting any excess drip off, then place it on the hot grill. Cook it for 4 to 6 minutes on each side, targeting medium-rare doneness for that optimal juicy tenderness—aim for an internal temperature around 130 degrees Fahrenheit. Once grilled perfectly, transfer the steak to a plate and let it rest for 5 to 10 minutes. Resting is super important because it lets the juices redistribute, making every bite tender and flavorful.
Step 4: Make the Balsamic Glaze (if needed)
If you didn’t use store-bought glaze, it’s time to make your own luscious balsamic reduction. Pour half a cup of balsamic vinegar into a small saucepan and heat it over medium heat. Stir occasionally while allowing it to simmer and reduce by about half, until it thickens into a syrupy glaze. If you love a hint of sweetness, stir in a tablespoon of honey during the reduction process—this glaze will tie the whole dish together beautifully.
Step 5: Assemble the Caprese Salad
In a mixing bowl, gently toss the halved cherry tomatoes, fresh mozzarella, torn basil leaves, olive oil, and a pinch of salt and pepper. The key here is delicacy so the mozzarella remains creamy and the tomatoes juicy, creating that classic Caprese bite. Each ingredient shines on its own but works in complete harmony.
Step 6: Slice the Steak and Plate
Using a sharp knife, slice the rested flank steak against the grain into thin strips—this technique ensures tenderness with every bite. Lay the slices artfully on a serving platter, then crown them with the vibrant Caprese salad. Finally, drizzle your homemade balsamic glaze generously over the entire plate and garnish with extra fresh basil for a pop of green freshness. This final presentation makes the dish look as amazing as it tastes.
How to Serve Balsamic Grilled Flank Steak Caprese Recipe
Garnishes
Fresh basil leaves are the best go-to garnish, adding both color and fragrance. You might also sprinkle a few pine nuts or cracked black pepper over the top for an added texture and a peppery kick that lifts the dish even further.
Side Dishes
This recipe pairs wonderfully with light, fresh sides like a mixed green salad with lemon vinaigrette or garlic roasted asparagus. For something heartier, try creamy mashed potatoes or a crusty baguette to soak up every bit of the balsamic glaze and juices.
Creative Ways to Present
For a fun twist, serve the Balsamic Grilled Flank Steak Caprese Recipe on toasted baguette slices as open-faced sandwiches or as a hearty topping for crostini. You can also assemble it in individual glasses or mason jars as layered salads for an elegant appetizer presentation at your next dinner party.
Make Ahead and Storage
Storing Leftovers
Leftover steak and salad can be stored separately in airtight containers in the refrigerator for up to 3 days. Keeping the balsamic glaze on the side preserves the fresh flavors and textures of the Caprese components.
Freezing
While the flank steak freezes well, the fresh mozzarella and tomatoes do not. If you plan to freeze, slice and freeze only the steak in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
Reheat the steak gently in a skillet over medium-low heat to avoid overcooking. Avoid reheating the Caprese salad; serve it fresh for the best experience. You can drizzle the balsamic glaze over the steak again after warming for that freshly finished touch.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! Flank steak is ideal because of its texture and quick cooking time, but skirt steak or hanger steak would also work splendidly with this marinade and grilling method.
How long should I marinate the steak?
At least 2 hours to let the flavors penetrate well, but overnight marinating is perfect if you want a more deeply infused taste and extra tenderness.
Is it necessary to make the balsamic glaze from scratch?
Not at all! Store-bought balsamic glaze is a fantastic time-saver and works beautifully if you’re short on time. If you make it yourself, you have more control over sweetness and thickness.
What if I don’t have a grill or grill pan?
No worries! You can cook the steak under a broiler or in a hot cast-iron skillet on the stovetop. Just watch the steak carefully to get a nice sear without burning.
Can I prepare parts of this recipe ahead of time?
Yes! The steak can be marinated the day before, and the balsamic glaze can also be made in advance. Assemble the Caprese salad just before serving to keep the fresh textures intact.
Final Thoughts
There is nothing quite like the joy of biting into this Balsamic Grilled Flank Steak Caprese Recipe — a true celebration of bold flavors and fresh ingredients that come together effortlessly. Whether it’s a weekend cookout or a special dinner at home, this dish is sure to delight everyone at your table. I can’t wait for you to make it, share it, and fall in love with it just like I have!
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Balsamic Grilled Flank Steak Caprese Recipe
- Prep Time: 10 minutes (plus at least 2 hours marinating)
- Cook Time: 12 minutes
- Total Time: 2 hours 22 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
- Diet: Gluten Free
Description
This Balsamic Grilled Flank Steak Caprese recipe combines marinated and grilled flank steak with a fresh and vibrant Caprese salad, topped with a homemade balsamic glaze. Perfect for a flavorful and elegant meal, this recipe highlights the rich taste of balsamic vinegar alongside juicy tomatoes, creamy mozzarella, and aromatic basil.
Ingredients
For the Steak Marinade:
- 1½ lbs flank steak
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 3 cloves garlic (minced)
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
For the Caprese Salad:
- 2 cups cherry or grape tomatoes (halved)
- 8 oz fresh mozzarella balls (or sliced mozzarella)
- ¼ cup fresh basil leaves (torn)
- 2 tbsp olive oil
- Salt and pepper to taste
For the Balsamic Glaze:
- ½ cup balsamic vinegar (or store-bought balsamic glaze)
- 1 tbsp honey (optional)
Instructions
- Marinate the Steak: In a mixing bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and black pepper. Place the flank steak in a resealable bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow flavors to infuse.
- Prepare the Grill: Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent the steak from sticking during cooking.
- Grill the Steak: Remove the flank steak from the marinade, discarding any excess liquid. Place the steak on the grill and cook for 4 to 6 minutes per side for medium-rare doneness, or adjust the time to your preferred level. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare. Once cooked, transfer the steak to a cutting board and let it rest for 5 to 10 minutes.
- Make the Balsamic Glaze: While the steak cooks, pour the balsamic vinegar into a small saucepan and bring it to a simmer over medium heat. Stir occasionally and let it reduce by half until it thickens into a glaze consistency. If desired, stir in honey to add sweetness. Remove from heat once ready.
- Assemble the Caprese Salad: In a medium bowl, combine the halved cherry or grape tomatoes, fresh mozzarella balls or slices, torn basil leaves, olive oil, salt, and pepper. Toss gently to evenly coat all ingredients.
- Slice the Steak: After resting, slice the flank steak thinly against the grain to ensure tenderness and easy eating.
- Plate and Serve: Arrange the sliced steak on a serving platter. Spoon the Caprese salad over or alongside the steak, then drizzle generously with the homemade balsamic glaze. Garnish with extra fresh basil if desired and serve immediately.
Notes
- Marinating the steak overnight enhances flavor and tenderness.
- Use a meat thermometer to ensure perfectly cooked steak every time.
- The balsamic glaze can be made ahead and stored in the refrigerator—reheat gently before serving.
- For a quicker option, store-bought balsamic glaze can be used instead of making your own.
- This recipe is best served fresh but leftovers can be refrigerated for up to 2 days.
