Balsamic Grilled Flank Steak Caprese: A Fresh and Flavorful Summer Feast
Hey there, grill lovers! 🌟 Chef Jamie here, and today, we’re firing up the grill for a recipe that’s so packed with flavor, it might just become your new obsession: Balsamic Grilled Flank Steak Caprese! Picture this — tender, juicy steak marinated in tangy balsamic goodness, perfectly grilled, and then topped with creamy mozzarella, ripe tomatoes, and fresh basil. It’s everything you love about a classic Caprese salad, but taken to the next level with a hearty, smoky twist.
Whether you’re planning a laid-back backyard BBQ, a special summer dinner, or you just want to treat yourself to something amazing (because you deserve it!), this dish will have everyone raving. Let’s dive right in and make some magic happen!
Why You’ll Fall in Love with Balsamic Grilled Flank Steak Caprese
- Flavor Explosion: Sweet, tangy, smoky, juicy — it’s a mouth party!
- Simple Ingredients: Everything is fresh, vibrant, and easy to find.
- Fast and Easy: Marinate the steak, fire up the grill, top, and devour.
- Show-Stopping Presentation: It’s a total stunner on the plate.
- Perfect for Summer: Light, fresh, and pairs perfectly with a cold drink.
The Inspiration Behind This Dish
One summer evening, after a long day spent lounging by the pool (hey, a chef needs a break sometimes!), I wanted something satisfying but not heavy. I had a beautiful flank steak marinating in balsamic vinegar, a bowl of garden-fresh tomatoes, and a block of creamy mozzarella calling my name.
Then it hit me: Why not marry the rich, smoky steak with the bright flavors of a Caprese salad? One quick grill session later, the first Balsamic Grilled Flank Steak Caprese was born — and friends, it was love at first bite.
Ever since, it’s been my go-to recipe whenever I want to impress without stressing.
Ingredients You’ll Need
Here’s your simple but mighty lineup:
For the Marinade:
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon honey (optional, but awesome)
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (for a little kick)
For the Steak:
- 1½ to 2 pounds flank steak
For the Caprese Topping:
- 8 ounces fresh mozzarella, sliced
- 2-3 ripe tomatoes, sliced
- Fresh basil leaves
- Extra balsamic glaze (for drizzling)
- Salt and pepper to taste
Step-by-Step: How to Make Balsamic Grilled Flank Steak Caprese
1. Marinate the Steak
First things first: Get that flavor going! In a bowl or zip-top bag, mix together the balsamic vinegar, olive oil, garlic, honey, Dijon mustard, salt, pepper, and red pepper flakes. Add the steak, making sure it’s fully coated.
Seal it up and let it marinate for at least 2 hours, or overnight if you can swing it. The longer, the better — it gets more tender and flavorful with time!
2. Preheat the Grill
Fire up your grill to medium-high heat. Make sure it’s nice and hot before you throw the steak on — you want those beautiful sear marks!
3. Grill the Flank Steak
Remove the steak from the marinade, letting any excess drip off.
Grill it for about 4-6 minutes per side, depending on thickness and your desired doneness. For medium-rare, aim for an internal temperature of 130°F.
Pro Tip: Only flip the steak once to get a gorgeous crust!
4. Rest the Steak
Transfer the steak to a cutting board and let it rest for 5-10 minutes. This locks in all those tasty juices.
5. Slice and Assemble
Slice the steak thinly against the grain. Arrange the slices on a platter or individual plates.
Top the steak slices with mozzarella slices, tomato slices, and fresh basil leaves. Drizzle everything with extra balsamic glaze and sprinkle with a little salt and pepper.
6. Serve and Savor
Bring it to the table, watch everyone’s jaws drop, and dig in!
Pro Tips for Steak Caprese Perfection
- Use a Meat Thermometer: It’s the best way to nail your preferred doneness.
- Resting Time Is Key: Don’t skip the resting step — it’s what makes the steak juicy, not dry.
- Fresh Ingredients Matter: Go for the ripest tomatoes, creamiest mozzarella, and most fragrant basil you can find.
- Balsamic Glaze Boost: You can buy it bottled, or quickly make your own by simmering balsamic vinegar until it reduces by half.
Fun Variations to Try
Feeling a little adventurous? Here are some delicious ways to remix this dish:
1. Grilled Peach Caprese
Swap the tomatoes for juicy grilled peach slices. ✨
2. Avocado Upgrade
Add slices of creamy avocado between the steak and mozzarella.
3. Pesto Drizzle
Instead of balsamic glaze, drizzle homemade pesto over the top.
4. Burrata Bliss
Substitute burrata cheese for the mozzarella for extra decadence.
5. Arugula Bed
Serve the steak over a bed of peppery arugula for even more flavor and a nice green pop.
What to Serve with Balsamic Grilled Flank Steak Caprese
You’ve got a masterpiece on your hands — now let’s build the perfect meal around it:
- Grilled Vegetables: Zucchini, bell peppers, asparagus.
- Crispy Garlic Bread: Perfect for soaking up those juicy steak drippings.
- Light Pasta Salad: Something lemony or herby to complement the richness.
- Chilled Rosé or Crisp White Wine: Refreshing and bright.
- Simple Side Salad: Keep it fresh with mixed greens and a lemon vinaigrette.
Storing Leftovers (If There Are Any!)
If you somehow end up with leftovers (rare, but hey, it happens):
- Store the sliced steak separately from the Caprese toppings.
- Keep in airtight containers in the fridge for up to 3 days.
- Reheat steak gently, or enjoy it cold over a salad for lunch the next day.
Pro Tip: Leftover steak Caprese makes one epic sandwich!
FAQs About Balsamic Grilled Flank Steak Caprese
Can I make this recipe without a grill?
Absolutely! A grill pan on the stove works great. You’ll still get beautiful sear marks and all that flavor.
What’s the best substitute for flank steak?
Skirt steak or flat iron steak are awesome alternatives.
Can I prep this in advance?
You can marinate the steak and slice the mozzarella and tomatoes ahead of time. Just grill and assemble when ready to serve!
Is this dish gluten-free?
Yes! Just double-check any store-bought balsamic glaze to make sure it’s gluten-free.
Final Thoughts: Your New Favorite Summer Showstopper
Listen, when it comes to summer dinners, you deserve more than just hot dogs and burgers (not that there’s anything wrong with those!). Balsamic Grilled Flank Steak Caprese is the best of all worlds — rich and meaty, fresh and vibrant, fancy-looking but secretly super simple to make.
It’s the kind of meal that makes you feel like you’re dining al fresco at a charming Italian villa, even if you’re just hanging out on your own back patio.
One bite and you’ll be hooked. And hey, if your friends start calling you the Grill Master Extraordinaire after serving this? Well, you earned it.
Fire up that grill, grab those fresh ingredients, and let’s make every summer night a little more magical. Cheers, foodie friends! 🍽️🍇🍽️
Quick Recipe Card
Balsamic Grilled Flank Steak Caprese
Ingredients:
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon honey (optional)
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1½-2 pounds flank steak
- 8 oz fresh mozzarella
- 2-3 ripe tomatoes
- Fresh basil
- Extra balsamic glaze
Instructions:
- Marinate steak in balsamic mixture for 2+ hours.
- Preheat grill to medium-high.
- Grill steak 4-6 minutes per side.
- Rest steak, slice against the grain.
- Top with mozzarella, tomatoes, basil, and balsamic glaze.
- Serve and enjoy!
