Balsamic Grilled Flank Steak – Easy Caprese Recipe

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If you’re looking for a flavorful summer dinner that’s both elegant and easy, this Balsamic Grilled Flank Steak is the perfect choice. Tender marinated steak is grilled to perfection and topped with blistered cherry tomatoes, fresh mozzarella, basil, and a tangy balsamic dressing. It’s a restaurant-quality meal that’s simple enough for weeknights and impressive enough for backyard gatherings.

Why You’ll Love This Recipe

  • Tender, juicy steak with rich balsamic flavor.
  • Fresh Caprese-inspired topping adds brightness and color.
  • Easy overnight marinade creates incredible flavor with minimal effort.
  • Perfect for family dinners, cookouts, and entertaining guests.
  • Naturally gluten-free and packed with protein.
  • Ready in about 30 minutes after marinating.

Ingredients

Tender slices of marinated flank steak arranged with blistered tomatoes, fresh basil, and creamy mozzarella on a rustic serving board. Finished with balsamic dressing.
Restaurant-quality Balsamic Grilled Flank Steak made at home.

For the Balsamic Marinade/Dressing

  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 large garlic clove, minced or grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Steak Caprese

  • 2 pounds flank steak
  • 2 cups cherry or grape tomatoes
  • 1 cup fresh buffalo mozzarella, diced
  • 2 tablespoons fresh basil, thinly sliced

Instructions

  1. In a bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper until smooth.
  2. Reserve half of the dressing for serving and pour the remaining half over the flank steak.
  3. Cover and refrigerate overnight, allowing the steak to fully absorb the flavors.
  4. Remove the steak from the marinade and gently shake off any excess.
  5. Grill over medium-high heat for 3–5 minutes per side, or until your preferred level of doneness. This Balsamic Grilled Flank Steak is best served medium-rare to medium.
  6. Transfer the steak to a cutting board and let it rest for 5 minutes.
  7. Grill the cherry tomatoes for 3–5 minutes until lightly blistered. Alternatively, blister them in a hot skillet.
  8. Slice the steak thinly against the grain.
  9. Arrange on a serving platter and top with the grilled tomatoes, diced mozzarella, fresh basil, and the reserved balsamic dressing.
  10. Serve immediately while warm.
A summer grilling platter featuring Balsamic Grilled Flank Steak sliced against the grain with mozzarella, basil, and tomatoes. Finished with a homemade balsamic dressing.
An easy grilled flank steak recipe perfect for summer dinners.

Tips & Tricks

  • Marinate overnight for the most flavorful and tender steak.
  • Always slice flank steak against the grain for maximum tenderness.
  • Allow the steak to rest before slicing to retain its juices.
  • Use high-quality balsamic vinegar for the richest flavor.
  • Burrata can be substituted for mozzarella for an extra creamy finish.
  • Add arugula for a peppery fresh touch.
  • Finish with flaky sea salt for extra flavor.

Details

  • Prep Time: 10 minutes
  • Marinating Time: 8–24 hours
  • Cook Time: 10 minutes
  • Total Time: About 8 hours 20 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Italian-American
  • Difficulty: Easy
  • Dietary Notes: Gluten-Free, High Protein
A sliced Balsamic Grilled Flank Steak topped with blistered cherry tomatoes, fresh mozzarella, and basil on a serving platter. The steak is juicy, perfectly grilled, and finished with a glossy balsamic dressing.
Juicy Balsamic Grilled Flank Steak with fresh Caprese toppings.

Notes

  • Fresh mozzarella provides the best creamy texture.
  • Grape tomatoes work just as well as cherry tomatoes.
  • Leftover steak is excellent in sandwiches, wraps, salads, or grain bowls.
  • Pair with grilled vegetables, roasted potatoes, garlic bread, or a crisp green salad.

Nutrition (Approximate Per Serving)

  • Calories: 430
  • Protein: 38g
  • Carbohydrates: 7g
  • Fat: 27g
  • Fiber: 1g
  • Sugar: 5g
  • Sodium: 280mg

FAQ

Can I make this recipe ahead of time?

Yes. Marinate the steak the night before and grill just before serving for the best flavor.

What’s the best internal temperature for flank steak?

Medium-rare is around 130–135°F (54–57°C), while medium is 140–145°F (60–63°C).

Can I cook this indoors?

Absolutely. A grill pan or cast-iron skillet works wonderfully for achieving a flavorful crust.

Can I substitute another cut of beef?

Yes. Skirt steak, flat iron steak, or sirloin steak are all great alternatives.

How long should I marinate the steak?

At least 4 hours, though overnight produces the most tender and flavorful results.

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze sliced steak for up to 3 months. Freeze the tomatoes and mozzarella separately if possible for the best texture.

Reheating: Warm gently in a skillet over medium-low heat or microwave in short intervals. Add fresh mozzarella and basil after reheating for the best results.

Close-up of grilled flank steak served with fresh mozzarella, basil, and charred cherry tomatoes. The balsamic glaze adds a glossy finish to this Italian-inspired steak recipe.
Fresh Caprese flavors meet perfectly grilled steak.

Similar Recipes

Balsamic Grilled Flank Steak – Easy Caprese Recipe

Balsamic Grilled Flank Steak is marinated overnight in a tangy balsamic dressing and grilled until tender.
It is topped with blistered tomatoes, fresh mozzarella, and basil.
An easy, flavorful dinner perfect for summer grilling and family meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Main Course
Cuisine Italian-American

Ingredients
  

For the Balsamic Marinade/Dressing

  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 large garlic clove minced or grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Steak Caprese

  • 2 pounds flank steak
  • 2 cups cherry or grape tomatoes
  • 1 cup fresh buffalo mozzarella diced
  • 2 tablespoons fresh basil thinly sliced

Instructions
 

  • In a bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper until smooth.
  • Reserve half of the dressing for serving and pour the remaining half over the flank steak.
  • Cover and refrigerate overnight, allowing the steak to fully absorb the flavors.
  • Remove the steak from the marinade and gently shake off any excess.
  • Grill over medium-high heat for 3–5 minutes per side, or until your preferred level of doneness. This Balsamic Grilled Flank Steak is best served medium-rare to medium.
  • Transfer the steak to a cutting board and let it rest for 5 minutes.
  • Grill the cherry tomatoes for 3–5 minutes until lightly blistered. Alternatively, blister them in a hot skillet.
  • Slice the steak thinly against the grain.
  • Arrange on a serving platter and top with the grilled tomatoes, diced mozzarella, fresh basil, and the reserved balsamic dressing.
  • Serve immediately while warm.

Notes

  • Fresh mozzarella provides the best creamy texture.
  • Grape tomatoes work just as well as cherry tomatoes.
  • Leftover steak is excellent in sandwiches, wraps, salads, or grain bowls.
  • Pair with grilled vegetables, roasted potatoes, garlic bread, or a crisp green salad

Conclusion

This Balsamic Grilled Flank Steak delivers everything you want in a memorable meal—juicy grilled beef, a flavorful balsamic marinade, and fresh Caprese-inspired toppings that make every bite bright and satisfying. Whether you’re hosting a summer barbecue or preparing an easy family dinner, this recipe is guaranteed to become a favorite you’ll return to again and again.

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