Name: Grilled Flank Steak Caprese with Balsamic Dressing Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1½ pounds flank steak; 3 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon salt; ½ teaspoon black pepper; 2 cups cherry tomatoes; 8 ounces fresh mozzarella balls; ½ cup fresh basil, chopped; Olive oil (a drizzle for salad); Pinch of salt (to season salad); 3 tablespoons balsamic glaze (or reduced balsamic vinegar)

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Introduction

This Grilled Flank Steak Caprese with Balsamic Dressing is a perfect combination of smoky, juicy steak paired with fresh, vibrant Caprese flavors. It’s an easy yet impressive dish that works well for both weeknight dinners and casual gatherings.

On a white plate sitting on a white marbled surface, there are two main layers side by side; on the left side, a layer of grilled steak slices shows a dark brown crust with char marks and a pinkish interior, neatly fanned out. On the right side, a bright and fresh layer of cherry tomatoes and small mozzarella balls are mixed with chopped green basil leaves, all drizzled with a shiny balsamic glaze, giving a glossy texture to the red, white, and green colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds flank steak
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
2 cups cherry tomatoes
8 ounces fresh mozzarella balls
½ cup fresh basil, chopped
3 tablespoons balsamic glaze (or reduced balsamic vinegar)

Instructions

Step 1: In a zip-top bag or shallow dish, combine olive oil, minced garlic, salt, and black pepper. Add the flank steak and coat thoroughly. Refrigerate and marinate for at least 1 hour or up to 8 hours.
Step 2: Preheat the grill to medium-high heat. Remove the steak from the marinade and grill for 4-5 minutes per side, or until it reaches your desired doneness.
Step 3: Let the steak rest for 5–10 minutes, then slice it thinly against the grain to ensure tenderness.
Step 4: In a bowl, combine cherry tomatoes, mozzarella balls, and chopped basil. Drizzle with a little olive oil and season with a pinch of salt.
Step 5: Arrange the steak slices and Caprese salad on a serving platter. Drizzle with balsamic glaze just before serving for a beautiful and flavorful finish.

Tips & Variations

Always slice flank steak against the grain to keep it tender and easier to chew.
You can substitute fresh mozzarella balls with slices from a large mozzarella ball if you prefer.
Make your own balsamic glaze by slowly reducing balsamic vinegar with a touch of honey until it thickens.

Storage

Store any leftover steak and Caprese salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet or microwave to avoid overcooking. The Caprese salad is best enjoyed fresh but can be chilled for a few hours before serving.

How to Serve

A white round plate holds a dish with two main layers side by side. On the left, there are seven slices of grilled steak, showing dark brown char marks and a juicy pink center, arranged closely in a curved line. On the right, a mix of bright red cherry tomatoes and small white mozzarella balls is scattered, covered with fresh chopped green basil leaves. The entire dish has a shiny dark balsamic glaze drizzled over it, adding a glossy texture. The surface under the plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another cut of steak for this recipe?

Yes, you can use skirt steak or sirloin as alternatives, but flank steak provides an ideal texture and flavor when grilled and sliced thinly.

How do I make balsamic glaze at home?

To make balsamic glaze, simmer balsamic vinegar in a small saucepan over low heat with a spoonful of honey or sugar until it reduces and thickens to a syrupy consistency. This usually takes about 10-15 minutes.