Balsamic Caprese Flank Steak

This balsamic Caprese flank steak is my favorite way to impress guests without spending hours in the kitchen. The vibrant freshness of the Caprese topping pairs perfectly with the rich, marinated steak for a simple yet elegant dinner.

I usually toss this together when I want something that feels special but comes together quickly. It quickly became a weekend staple for dinner parties because everyone loves the balance of flavors.

Ingredients

• Flank steak: one pound chosen for its rich flavor and ideal grilling texture
• Olive oil: two tablespoons to help the marinade penetrate and keep the steak juicy choose extra virgin for the best taste
• Garlic: two cloves minced for a punch of savory aroma use fresh cloves for maximum flavor
• Dijon mustard: one teaspoon adds a slight tang and helps emulsify the marinade opt for a smooth variety
• Salt and pepper: to taste essential for seasoning and enhancing the meat’s natural flavor
• Cherry tomatoes: one cup halved for juiciness and vibrant color pick firm ripe tomatoes for sweetness
• Fresh mozzarella balls bocconcini: one cup halved provide creamy mildness that balances the acidity of tomatoes select soft and fresh mozzarella
• Fresh basil leaves: one quarter cup chopped bring bright herbal notes fresh basil is best during summer but frozen can work
• Balsamic glaze: one tablespoon drizzled for a sweet tangy finish look for a glossy thick glaze or reduce balsamic vinegar yourself

Instructions

Build The Marinade:

In a small bowl whisk together olive oil minced garlic Dijon mustard salt and pepper until smooth and combined. This creates the flavorful base that tenderizes the steak and infuses it with savory tang.

Marinate The Steak:

Place the flank steak into a resealable bag and pour the marinade over it. Seal the bag tightly and refrigerate for one to four hours. This allows the meat to soak up all the flavors enhancing every bite without requiring overnight prep.

Preheat The Grill:

Heat your grill to medium-high heat ensuring a hot surface that will sear the steak perfectly sealing in juices and creating those desirable grill marks.

Grill The Steak:

Place the steak on the grill and cook for five to seven minutes per side depending on your preferred doneness. Use a meat thermometer for accuracy with 130 degrees Fahrenheit for medium rare being my personal favorite.

Rest And Slice:

Remove the steak from the grill and let it rest for five minutes. Resting redistributes the juices making the meat tender. Slice thinly against the grain to ensure maximum tenderness.

Prepare The Caprese Topping:

In a small bowl gently combine halved cherry tomatoes fresh mozzarella balls and chopped basil leaves. The simple freshness cuts through the richness of the meat adding a bright contrast.

Serve:

Arrange the sliced steak on a platter top evenly with the Caprese mix and drizzle balsamic glaze over everything. Serve immediately for the best balance of warm steak and cool topping.

I adore the fresh basil in this recipe it reminds me of summer dinners on the porch with family. The combination of melted mozzarella and sweet balsamic glaze always brings a smile and makes the meal feel like a celebration.

Storage tips

Store leftover steak wrapped tightly in the refrigerator for up to three days. Keep the Caprese topping separate in an airtight container to maintain freshness and prevent the mozzarella from absorbing too much moisture. Reheat steak gently in a warm skillet or microwave with a damp paper towel covering to retain moisture.

Ingredient swaps

Swap flank steak for skirt steak or sirloin tip for similar flavor and texture. If you cannot find fresh mozzarella balls replace with sliced fresh mozzarella or burrata. Use grape tomatoes instead of cherry if desired. In place of balsamic glaze drizzle a good quality aged balsamic vinegar.

Serving ideas

Serve this steak with a side of garlic roasted potatoes or a light arugula salad dressed with lemon vinaigrette for a bright contrast. Adding crusty bread to soak up the balsamic glaze makes for a satisfying meal. A glass of chilled red wine enhances the richness of the dish beautifully.

This recipe comes together quickly and delivers a perfect balance of rich and fresh flavors every time.

Frequently Asked Recipe Questions

→ How long should I marinate the flank steak?

For best flavor, marinate the steak between 1 to 4 hours in the olive oil, garlic, and Dijon mustard mixture. This time allows spices to infuse without overpowering the meat.

→ What is the ideal doneness level for flank steak?

Flank steak is best cooked to medium-rare or medium to keep it tender and juicy. Using a meat thermometer to check 130-135°F for medium-rare helps achieve this.

→ Why slice flank steak against the grain?

Slicing against the grain shortens the muscle fibers, making the steak easier to chew and enhancing tenderness in each bite.

→ Can I prepare the Caprese topping ahead of time?

Yes, you can combine the cherry tomatoes, mozzarella, and basil shortly before serving to keep the ingredients fresh and vibrant.

→ What does the balsamic glaze add to the dish?

The balsamic glaze provides a sweet and tangy finish that balances the savory steak and fresh Caprese ingredients, rounding out the flavor profile.