Grilled Balsamic Flank Steak Caprese — a weeknight showstopper

If you’ve ever wished a dinner could be both fast enough for a busy weeknight and fancy enough to impress guests, this Grilled Balsamic Flank Steak Caprese is your new secret weapon. The tangy balsamic-marinated steak meets classic Caprese flavors—ripe tomatoes, creamy mozzarella, and fresh basil—for a dish that tastes like effort but feels like love. If you want a quick version of a balsamic grilled flank steak caprese recipe to bookmark, keep reading—this one’s for you.

Why this recipe works for busy American cooks

It’s fast: marinate briefly, grill quickly, and dinner’s done in under an hour.
It’s flexible: serve as a plated entree, slice thin for sandwiches, or toss into a salad.

It’s crowd-pleasing: bright flavors and juicy steak win over picky eaters and foodies alike.

Why You’ll Love This Grilled Balsamic Flank Steak Caprese
Because who doesn’t want steak that tastes like you spent hours fussing over it—without actually doing that? The balsamic and garlic add depth, while the Caprese topping keeps things fresh. It’s a great pick if you’re juggling work emails, kids’ homework, and the eternal question: “What’s for dinner?”

Ingredients

For the steak and marinade

1 1/2 to 2 pounds flank steak (trimmed)
1/4 cup balsamic vinegar
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano or Italian seasoning

For the Caprese topping

2 cups cherry tomatoes, halved (or 3 ripe tomatoes, sliced)

8 ounces fresh mozzarella, sliced or torn into bite-size pieces
1/4 cup fresh basil leaves, torn
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic glaze or reduced balsamic (optional)
Salt and pepper to taste

Optional garnishes

Lemon zest or a squeeze of lemon
Red pepper flakes for a little kick
A handful of arugula for serving

Equipment

Grill or grill pan
Mixing bowls
Whisk
Tongs and meat thermometer
Sharp knife for slicing against the grain

Step-by-step directions

Make the marinade
In a medium bowl, whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, honey, salt, pepper, and oregano. Taste—yes, taste! This is the flavor backbone for your steak.

Marinate the flank steak
Place the flank steak in a shallow dish or resealable bag. Pour the marinade over the steak, turning to coat all sides. Let it sit at room temperature for 20–30 minutes if you’re short on time, or refrigerate for up to 4 hours if you prep ahead. If you refrigerate, bring it back to room temperature for 20 minutes before grilling.
Prep the Caprese topping
While the steak marinates, toss the cherry tomatoes, mozzarella, and basil in a bowl with a tablespoon of olive oil and a pinch of salt and pepper. Keep this in the fridge until you’re ready to top the steak. If you like a glossy finish, add a drizzle of balsamic glaze just before serving.
Heat the grill
Preheat your grill to medium-high (about 450°F) or heat a grill pan on the stove until smoking hot. Oil the grates or pan lightly to prevent sticking.

Grill the steak
Remove excess marinade and place the steak on the grill. Cook about 4–6 minutes per side for medium-rare, depending on the steak’s thickness. Use a meat thermometer: 125°F for rare, 130–135°F for medium-rare, 140°F for medium. Resist the urge to constantly flip it—good sear equals flavor.
Rest the steak
Transfer the steak to a cutting board and tent it loosely with foil. Rest for 8–10 minutes so the juices redistribute—this is non-negotiable if you want juicy slices.
Slice and top
Slice the steak thinly against the grain. Arrange slices on a platter and spoon the Caprese mixture over the top. Drizzle with balsamic glaze or a little extra olive oil if desired. Garnish with basil or arugula and serve.

Serving ideas

Serve over a bed of mixed greens for a hearty salad.
Pile it into crusty rolls for an elevated sandwich.
Serve with roasted potatoes or grilled asparagus for a complete meal.

Chef Anna’s little note
My sister Patricia and I fell in love with this combo the first summer we tried it—she handled the grill, I did the Caprese. We stood on the patio, arguing about who made the best bruschetta (it was definitely me), and the kids kept stealing extra slices. It became our go-to for weekend guests because it feels special without the fuss.

Practical tips and tricks (because life is busy)

Don’t skip resting: slicing too soon will make the steak dry. Let it chill for at least 8 minutes.
If your balsamic is thin, reduce it in a small saucepan over medium heat for 5–7 minutes to make a glaze. It changes everything.
Want it kid-friendly? Swap fresh basil for a milder herb like parsley if little ones are hesitant.

Too salty? Rinse briefly under cold water and pat dry before grilling—only if you over-salted the marinade.
If you’re using a broiler instead of a grill, place steak on a foil-lined baking sheet and broil 3–4 inches from heat for similar results.

Quick substitutions

No flank steak? Skirt steak or hanger steak work great. Adjust cooking time slightly for thickness.

Dairy-free? Use a creamy plant-based mozzarella or skip the cheese and add avocado slices.
No fresh basil? 1/2 teaspoon dried basil can work in a pinch, but fresh is best.

Frequently asked questions

Can I make this ahead for a dinner party?
Yes. Marinate the steak up to 4 hours ahead and prep the Caprese topping a few hours before. Grill just before guests arrive and assemble last minute. It keeps things feeling fresh without scrambling.

How do I store leftovers?
Store sliced steak and the Caprese topping separately in airtight containers in the fridge for up to 3 days. Reheat steak gently in a skillet with a splash of broth or serve cold over salad.

Can I use bottled balsamic glaze instead of making my own?
Absolutely. Bottled glaze saves time and still tastes delicious. If you have plain balsamic, a quick reduction (50–75% until slightly thick) works beautifully.

What’s the best way to slice flank steak?
Always slice against the grain, thinly. That’s the trick for tenderness—no one wants chewy meat at dinner.

Pairings that make it a meal

A crisp Sauvignon Blanc or a light Pinot Noir pairs beautifully.
Sides like grilled zucchini, garlic mashed potatoes, or a simple herb couscous keep things easy and balanced.

Want more inspiration?
If you liked the balsamic notes here, try a variation with grilled peaches and goat cheese in summer. You’ll be surprised how well sweet and savory get along.

Related recipes from the kitchen

If you want another balsamic-forward idea, try my take on balsamic-marinated chicken or a quick balsamic glaze for veggies. For more inspirations that pair nicely with this meal, check out balsamic flank steak caprese delight.

A short story for the table
Once, during an impromptu backyard dinner, I misread the guest list and assumed three people were coming—turns out there were eight. I doubled the marinade, fired up the grill, and used this recipe’s fast grill time to save the evening. The Caprese topping brightened the plate, and everyone left with second helpings and full smiles. The moral: keep good ingredients and a plan, but don’t panic—this recipe forgives a little chaos.

FAQs (short and sweet)

Can I sous-vide the steak? Yes. Sous-vide followed by a quick sear works great for precise doneness.

Is flank steak healthy? It’s leaner than many cuts and provides good protein—pair with lots of veggies for balance.
Can I omit honey? Yes; the honey just balances acidity. Use a pinch of sugar or omit entirely for lower sugar.

Conclusion

This Grilled Balsamic Flank Steak Caprese is a dinner you’ll want on repeat: fast enough for weeknights, pretty enough for guests, and forgiving enough for real-life kitchens. If you’d like another take on balsamic-grilled steak with similar flavors, see the Balsamic Grilled Flank Steak Caprese – Closet Cooking for more ideas. For a grilled Caprese flank steak with a slightly different twist, check out Grilled Caprese Flank Steak – Little Sunny Kitchen.

Meta description
Grilled Balsamic Flank Steak Caprese: a quick, elegant weeknight dinner—flavorful, easy, and crowd-pleasing. Try this family-friendly, make-ahead-friendly recipe today!