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Balsamic Grilled Flank Steak Caprese

A quick, flavorful weeknight showstopper for busy cooks — enjoy juicy steak topped with fresh tomatoes, basil, and creamy mozzarella.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1.5-2 pounds flank steak Choose based on the number of servings needed.
  • 1/3 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tablespoons honey or maple syrup For sweetness.
  • 3 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt Plus more to taste.
  • 1/2 teaspoon black pepper
For the Caprese topping
  • 2 large ripe tomatoes, sliced Or 1 pint of cherry tomatoes, halved.
  • 8 ounces fresh mozzarella, sliced or torn Fresh is best for creaminess.
  • 1 cup fresh basil leaves
  • 2 tablespoons balsamic glaze Store-bought or homemade.
Optional seasonings
  • flaky sea salt For finishing.
  • red pepper flakes For a tiny kick.

Method
 

Preparation
  1. Make the marinade: In a medium bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, Dijon, salt, and pepper. Taste; it should be balanced sweet and tangy.
  2. Marinate the steak: Place the flank steak in a shallow dish or zip-top bag and pour the marinade over it. Massage the marinade into the meat, pressing it flat. Refrigerate for 30 minutes to 2 hours.
  3. Prep the grill and toppings: While the steak marinates, slice the tomatoes and mozzarella and arrange the basil. Optionally, toss tomato slices with a pinch of salt.
Grilling
  1. Preheat your grill to medium-high. If using a grill pan, heat it over medium-high and brush with oil.
  2. Grill the steak: Remove the steak from the marinade and let excess drip off. Grill flank steak for 4–6 minutes per side for medium-rare, depending on thickness.
  3. Rest and slice: Transfer the steak to a cutting board, tent loosely with foil, and let rest for 8–10 minutes. Slice thinly against the grain.
Assembly
  1. Top the sliced steak with mozzarella, tomato slices, and basil. Drizzle with balsamic glaze and olive oil, finishing with flaky sea salt and red pepper flakes if using.
  2. Serve with a simple arugula salad, roasted potatoes, or grilled bread.

Notes

Don’t over-marinate flank steak as it can break down texture. Slice against the grain for tenderness. Fresh mozzarella works best; leftover burrata is a treat. If you don't have balsamic glaze, reduce balsamic vinegar with honey to create one.