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
Scale
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.
