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Grilled Balsamic Flank Steak Caprese

A quick, elegant weeknight dinner featuring balsamic-marinated flank steak topped with fresh Caprese ingredients.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the steak and marinade
  • 1.5 to 2 pounds flank steak, trimmed Use skirt steak or hanger steak if flank is not available.
  • 1/4 cup balsamic vinegar Can reduce thick for a glaze.
  • 3 tablespoons olive oil Split into portions for both marinade and Caprese topping.
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup Optional.
  • 1 teaspoon kosher salt Rinse steak briefly if mixture is too salty.
  • 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 Use creamy plant-based mozzarella for dairy-free.
  • 1/4 cup fresh basil leaves, torn Alternatively, use dried basil.
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic glaze or reduced balsamic (optional) For garnish.
  • Salt and pepper to taste
Optional garnishes
  • Lemon zest or a squeeze of lemon
  • Red pepper flakes For extra spice.
  • A handful of arugula For serving.

Method
 

Make the marinade
  1. In a medium bowl, whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, honey, salt, pepper, and oregano.
Marinate the flank steak
  1. 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 or refrigerate for up to 4 hours.
Prep the Caprese topping
  1. While the steak marinates, toss the cherry tomatoes, mozzarella, and basil in a bowl with olive oil and a pinch of salt and pepper. Keep this in the fridge until ready to use.
Heat the grill
  1. Preheat your grill to medium-high or heat a grill pan on the stove until smoking hot. Oil the grates or pan lightly.
Grill the steak
  1. Remove excess marinade and place the steak on the grill. Cook about 4–6 minutes per side for medium-rare.
Rest the steak
  1. Transfer the steak to a cutting board and tent it loosely with foil. Rest for 8–10 minutes.
Slice and top
  1. Slice the steak thinly against the grain and arrange on a platter. Spoon the Caprese mixture over the top. Drizzle with balsamic glaze or extra olive oil, if desired. Garnish with basil or arugula.

Notes

Resting the steak is crucial for juiciness. Feel free to substitute ingredients based on availability or dietary preferences.