Balsamic Caprese Grilled Flank Steak

Juicy, tender flank steak is grilled to perfection and topped with fresh mozzarella, ripe tomatoes, fragrant basil, and a sweet-tangy balsamic glaze. This flavorful dish combines the richness of grilled beef with the fresh flavors of a classic Caprese salad.

🥩 Ingredients

For the Flank Steak

• 1½–2 lbs (680–900 g) flank steak
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

For the Caprese Topping

• 2 large ripe tomatoes, sliced
• 8 oz (225 g) fresh mozzarella, sliced
• ½ cup fresh basil leaves
• 2 tablespoons olive oil
• Salt and black pepper, to taste

For the Balsamic Glaze

• ½ cup balsamic vinegar
• 1 tablespoon honey or brown sugar, optional

👩‍🍳 Instructions

1. Marinate the Steak

Place the flank steak in a large shallow dish or resealable bag.

Add olive oil, minced garlic, balsamic vinegar, Italian seasoning, salt, black pepper, and garlic powder.

Rub the marinade evenly over the steak.

Cover and refrigerate for at least 30 minutes, or preferably 2–4 hours for deeper flavor.

Remove the steak from the refrigerator about 20–30 minutes before grilling.

2. Make the Balsamic Glaze

Pour the balsamic vinegar into a small saucepan.

Bring it to a gentle simmer over medium-low heat.

If using honey or brown sugar, stir it in.

Simmer for about 8–12 minutes, stirring occasionally, until the vinegar has reduced and coats the back of a spoon.

Set aside to cool slightly.

3. Grill the Flank Steak

Preheat your grill to high heat, approximately 450–500°F (230–260°C).

Remove excess marinade from the steak and place it on the hot grill.

Cook for approximately 4–6 minutes per side, depending on thickness and desired doneness.

For a juicy flank steak, aim for approximately:

• Medium-rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)

Use an instant-read thermometer for the most reliable result.

4. Rest the Steak

Transfer the grilled steak to a cutting board.

Loosely cover it with foil and let it rest for 5–10 minutes.

This helps the juices redistribute throughout the meat.

5. Prepare the Caprese Topping

Arrange tomato and fresh mozzarella slices on top of the rested steak.

Scatter fresh basil leaves over everything.

Drizzle with olive oil and a generous amount of the balsamic glaze.

Season lightly with salt and freshly cracked black pepper.

6. Slice and Serve

Using a sharp knife, slice the flank steak thinly against the grain.

Serve immediately with extra balsamic glaze on the side.

⭐ Tips for the Best Flank Steak

• Slice against the grain: This is especially important with flank steak and makes every bite more tender.
• Don’t skip the resting period after grilling.
• Avoid overcooking the steak, as flank steak can become chewy when cooked too long.
• Use fresh mozzarella and ripe tomatoes for the best Caprese flavor.
• If possible, marinate the steak for several hours.
• The balsamic glaze can be made ahead and stored in the refrigerator.

🍽️ What to Serve With It

This steak pairs beautifully with:

• Garlic roasted potatoes
• Grilled vegetables
• Creamy mashed potatoes
• Arugula salad
• Grilled asparagus
• Crusty Italian bread
• Roasted zucchini

⏱️ Recipe Details

Prep Time: 15 minutes
Marinating Time: 30 minutes–4 hours
Cook Time: 10–12 minutes
Resting Time: 5–10 minutes
Servings: 4–6
Cuisine: Italian-American
Method: Grilled