Grilled Flank Steak Caprese with Balsamic Dressing Recipe
Grilled Flank Steak Caprese with Balsamic Dressing features tender, marinated flank steak grilled to perfection and paired with a fresh, vibrant Caprese salad of cherry tomatoes, mozzarella balls, and basil. Drizzled with a sweet and tangy balsamic glaze, this easy, flavorful dish is perfect for summer dinners, backyard cookouts, or impressing guests with minimal effort. High in protein and low in carbs, it balances smoky, creamy, and bright flavors for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes (including marinating)
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grilling
- Cuisine: American, Italian-Inspired
- Diet: Low Carb
Ingredients
Scale
Steak Marinade
- 1½ pounds flank steak
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Caprese Salad
- 2 cups cherry tomatoes
- 8 ounces fresh mozzarella balls (bocconcini or ciliegine)
- ½ cup fresh basil, chopped
- Olive oil, for drizzling (about 1 tablespoon)
- Pinch of salt
Dressing
- 3 tablespoons balsamic glaze (or reduced balsamic vinegar)
Instructions
- Marinate the Steak: In a shallow dish or zip-top bag, combine olive oil, minced garlic, salt, and black pepper. Add the flank steak and coat well with the marinade. Refrigerate for at least 1 hour or up to 8 hours for maximum flavor infusion.
- Grill the Steak: Preheat your grill to medium-high heat. Remove the steak from the marinade and grill for 4-5 minutes per side, adjusting time based on thickness and desired doneness (aim for 130-135°F internal temperature for medium-rare). Once cooked, transfer the steak to a plate and let it rest for 5-10 minutes to retain juices.
- Prepare the Caprese Salad: While the steak is resting, combine cherry tomatoes, mozzarella balls, and chopped fresh basil in a large bowl. Drizzle with a little olive oil and season with a pinch of salt. Toss gently to combine.
- Slice the Steak: Slice the rested steak thinly across the grain to ensure tenderness and maximum juiciness in every bite.
- Assemble and Dress: Arrange the steak slices on a platter alongside the Caprese salad. Drizzle generously with balsamic glaze just before serving to add a tangy sweetness that ties the dish together. Serve immediately while steak is warm and juicy.
Notes
- Always slice flank steak thinly and across the grain to keep it tender.
- You can substitute fresh mozzarella balls with slices from a larger mozzarella ball if needed.
- Make your own balsamic glaze by simmering balsamic vinegar with a teaspoon of honey until it thickens and reduces.
- Store leftover steak and Caprese components separately in airtight containers; steak lasts up to 3 days refrigerated, Caprese salad best fresh but will keep 1-2 days.
- Reheat leftover steak gently on the stovetop or enjoy cold in sandwiches or salads.
Keywords: grilled flank steak, caprese salad, balsamic glaze, easy dinner, summer recipe, quick healthy meal, high protein
