Introduction

Fire up the grill and enjoy this vibrant Grilled Flank Steak Caprese with Balsamic Dressing. Combining smoky steak, fresh cherry tomatoes, creamy mozzarella, and aromatic basil, all drizzled with tangy balsamic glaze, it’s an easy yet impressive dish perfect for any occasion.

The image shows a white plate filled with grilled steak slices, arranged on one side with a dark brown, slightly charred texture. Next to the steak is a colorful salad made of bright red cherry tomatoes and small white mozzarella balls mixed with chopped green herbs. The salad sits in a glossy, slightly oily dressing that adds a shiny look. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds flank steak
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
2 cups cherry tomatoes
8 ounces fresh mozzarella balls (bocconcini or ciliegine)
½ cup fresh basil, chopped
3 tablespoons balsamic glaze (or reduced balsamic vinegar)

Instructions

Step 1: In a zip-top bag or shallow dish, combine olive oil, minced garlic, salt, and black pepper. Add the flank steak and coat thoroughly. Refrigerate and marinate for at least 1 hour or up to 8 hours.
Step 2: Preheat the grill to medium-high heat. Remove the steak from the marinade and grill for 4-5 minutes per side, or until desired doneness is reached.
Step 3: Let the steak rest for 5–10 minutes to retain its juices, then slice thinly against the grain for tenderness.
Step 4: In a bowl, mix cherry tomatoes, mozzarella balls, and chopped fresh basil. Drizzle with a little olive oil and season with a pinch of salt.
Step 5: Arrange the sliced steak and Caprese salad on a serving platter. Drizzle generously with balsamic glaze just before serving. Enjoy while the steak is still warm and juicy.

Tips & Variations

Always slice flank steak against the grain to keep it tender.
You can substitute fresh mozzarella balls with slices from a large mozzarella ball if needed.
Make your own balsamic glaze by simmering balsamic vinegar with a touch of honey until thickened.
Try arugula instead of basil for a peppery twist.
Use skirt steak or flat iron steak as alternatives if flank steak isn’t available.

Storage

Store the steak and Caprese salad components separately in airtight containers. The steak will keep in the refrigerator for up to 3 days and can be gently reheated on the stovetop or served cold. The Caprese salad is best eaten fresh but can be refrigerated for 1-2 days.

How to Serve

The image shows a white plate filled with a sliced grilled steak on the left side, dark brown with visible char marks. On the right side, there is a mix of small round cherry tomatoes in bright red and white mozzarella balls, both covered with chopped green herbs. The steak and salad are close together, with a slight shine from the juices and oil. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes! Skirt steak or flat iron steak are great alternatives. Just be sure to slice thinly against the grain to maintain tenderness.

How do I know when the steak is done?

Use a meat thermometer to check for doneness. For medium-rare, aim for an internal temperature of 130-135°F. Always let the steak rest before slicing to keep it juicy.

Can I make this ahead of time?

You can marinate and grill the steak a few hours ahead. Slice just before serving and rewarm gently if needed. Prepare the Caprese salad fresh for best texture and flavor.

What if I don’t have balsamic glaze?

You can make your own by simmering balsamic vinegar until it thickens. Adding a teaspoon of honey can balance the acidity with sweetness.

Is this recipe good for meal prep?

Absolutely! Grill extra steak and use it in salads, wraps, or bowls through the week. Keep Caprese ingredients separate to preserve freshness.