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, for drizzling; Pinch of salt; 3 tablespoons balsamic glaze (or reduced balsamic vinegar)

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Introduction

This Grilled Flank Steak Caprese combines the smoky richness of perfectly grilled steak with the fresh, vibrant flavors of a classic Caprese salad. Topped with a sweet balsamic dressing, it’s an elegant yet easy dish perfect for any occasion.

The image shows a wooden cutting board on a white marbled surface, topped with several slices of medium-rare steak with a dark brown, slightly charred crust and pink centers. The steak pieces are cut into thick strips, layered loosely across the board, and sprinkled with coarse salt and small green herbs. On the left side of the board, a metal fork with a wooden handle lies partially under the steak slices. Fresh green cilantro leaves decorate the edges, adding bright contrast. 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 it thoroughly. Refrigerate and marinate for at least 1 hour or up to 8 hours.
Step 2: Preheat your 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 level of doneness.
Step 3: Let the steak rest for 5 to 10 minutes to allow the juices to redistribute, then slice it thinly against the grain.
Step 4: In a bowl, combine the cherry tomatoes, mozzarella balls, and chopped basil. Drizzle with a little olive oil and season with a pinch of salt, tossing gently to combine.
Step 5: Arrange the steak slices and Caprese salad on a serving platter. Drizzle the balsamic glaze over everything just before serving.

Tips & Variations

For extra flavor, marinate the steak overnight to deepen the garlic and herb notes.
If you can’t find balsamic glaze, simmer balsamic vinegar over medium heat until it thickens into a syrupy consistency.
Swap fresh mozzarella balls for burrata if you prefer a creamier texture.
Serve with crusty bread or over a bed of arugula for added freshness and texture.

Storage

Store any leftover steak and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet over low heat to avoid overcooking, and serve the Caprese salad fresh without reheating.

How to Serve

The dish shows a white square plate with grilled steak slices arranged in a row at the center. On top of the steak, there are small, smooth white mozzarella balls with dark grill marks and a drizzle of dark balsamic glaze. Bright red cherry tomatoes, some slightly roasted, surround the steak, with fresh green basil leaves placed evenly among the tomatoes and mozzarella. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, skirt steak or sirloin work well as alternatives. Just adjust grilling time to avoid overcooking thinner cuts.

Is balsamic glaze necessary?

Balsamic glaze adds a sweet, tangy finish but you can substitute with reduced balsamic vinegar or even a drizzle of honey mixed with balsamic for a similar effect.