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.
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