This Balsamic Caprese Grilled Flank Steak combines tender, juicy steak with the fresh flavors of cherry tomatoes, creamy mozzarella, and fragrant basil—finished with a drizzle of balsamic glaze. It’s the perfect centerpiece for a summer BBQ or an elegant dinner gathering.
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Yield: 4 servings
Ingredients
Scale: 1x
- 1 lb flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon balsamic glaze (for drizzling)
Instructions
Prepare the Marinade: In a small bowl, whisk together the olive oil, minced garlic, Dijon mustard, salt, and pepper.
Marinate the Steak: Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, seal, and refrigerate for at least 1 hour (up to 4 hours for deeper flavor).
Preheat the Grill: Preheat your grill to medium-high heat.
Grill the Steak: Remove the steak from the marinade and let excess drip off. Grill the steak for 5–7 minutes per side, or until it reaches your desired doneness (130–135°F for medium-rare). Use an instant-read thermometer for best results.
Rest and Slice: Transfer the steak to a cutting board and let rest for 5 minutes. Slice thinly against the grain for maximum tenderness.
Prepare Caprese Topping: In a bowl, gently combine the cherry tomatoes, halved mozzarella balls, and chopped basil.
Assemble the Dish: Arrange the sliced steak on a serving platter. Spoon the Caprese mixture over the top and drizzle with balsamic glaze. Serve immediately.
Notes
For extra flavor, marinate the steak overnight.
Use a charcoal grill for a smoky finish.
For a dairy-free version, substitute the mozzarella with plant-based cheese.
Add a few arugula leaves to the Caprese topping for a peppery kick.
Nutrition (Per Serving)
Calories: 350
Sugar: 3g
Sodium: 520mg
Fat: 23g
Saturated Fat: 8g
Carbohydrates: 6g
Fiber: 1g
Protein: 28g
Cholesterol: 80mg
Balsamic Caprese Grilled Flank Steak
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 4 servings 1x
Description
This Balsamic Caprese Grilled Flank Steak combines tender, juicy steak with the fresh flavors of cherry tomatoes, creamy mozzarella, and fragrant basil—finished with a drizzle of balsamic glaze. It’s the perfect centerpiece for a summer BBQ or an elegant dinner gathering.
Ingredients
Scale: 1x
-
1 lb flank steak
-
2 tablespoons olive oil
-
2 cloves garlic, minced
-
1 teaspoon Dijon mustard
-
Salt and freshly ground black pepper, to taste
-
1 cup cherry tomatoes, halved
-
1 cup fresh mozzarella balls (bocconcini), halved
-
1/4 cup fresh basil leaves, chopped
-
1 tablespoon balsamic glaze (for drizzling)
Instructions
Prepare the Marinade: In a small bowl, whisk together the olive oil, minced garlic, Dijon mustard, salt, and pepper.
Marinate the Steak: Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, seal, and refrigerate for at least 1 hour (up to 4 hours for deeper flavor).
Preheat the Grill: Preheat your grill to medium-high heat.
Grill the Steak: Remove the steak from the marinade and let excess drip off. Grill the steak for 5–7 minutes per side, or until it reaches your desired doneness (130–135°F for medium-rare). Use an instant-read thermometer for best results.
Rest and Slice: Transfer the steak to a cutting board and let rest for 5 minutes. Slice thinly against the grain for maximum tenderness.
Prepare Caprese Topping: In a bowl, gently combine the cherry tomatoes, halved mozzarella balls, and chopped basil.
Assemble the Dish: Arrange the sliced steak on a serving platter. Spoon the Caprese mixture over the top and drizzle with balsamic glaze. Serve immediately.
Notes
For extra flavor, marinate the steak overnight.
Use a charcoal grill for a smoky finish.
For a dairy-free version, substitute the mozzarella with plant-based cheese.
Add a few arugula leaves to the Caprese topping for a peppery kick.