Balsamic Caprese Grilled Flank Steak
Balsamic Caprese Grilled Flank Steak is a flavorful, restaurant-quality meal featuring juicy grilled flank steak topped with fresh mozzarella, ripe tomatoes, basil, and a sweet balsamic glaze. It’s perfect for summer grilling, family dinners, or special occasions.
Prep Time: 20 minutes
Marinating Time: 2-8 hours
Cook Time: 10-15 minutes
Rest Time: 10 minutes
Total Time: About 3 hours (including marinating)
Servings: 6
Ingredients
For the Steak Marinade
- 2 lbs (900g) flank steak
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Caprese Topping
- 2 large tomatoes, sliced
- 8 oz fresh mozzarella, sliced
- Fresh basil leaves
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
Balsamic Glaze
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
Instructions
Step 1: Marinate the Steak
Whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, Worcestershire sauce, Italian seasoning, salt, and pepper.
Place the steak in a zip-top bag or shallow dish and pour the marinade over it.
Refrigerate for at least 2 hours or overnight.
Step 2: Make the Balsamic Glaze
In a small saucepan, combine balsamic vinegar and honey.
Simmer over medium-low heat for 8-10 minutes until reduced by half.
Allow to cool slightly.
Step 3: Grill the Steak
Remove steak from the marinade and pat lightly dry.
Preheat grill to medium-high heat.
Cook:
- 4-5 minutes per side for medium-rare
- 5-6 minutes per side for medium
- 6-7 minutes per side for medium-well
Remove from grill and let rest for 10 minutes.
Step 4: Slice
Slice the steak thinly against the grain.
Arrange on a serving platter.
Step 5: Assemble
Top steak with:
- Fresh mozzarella slices
- Tomato slices
- Basil leaves
Drizzle with olive oil and balsamic glaze.
Serve immediately.
Tips
- Always slice against the grain for maximum tenderness.
- Marinate overnight for deeper flavor.
- Use fresh mozzarella packed in water for the best texture.
- Don’t overcook flank steak.
- Let the steak rest before slicing to retain juices.
Variations
Spicy
Add crushed red pepper flakes.
Garlic Lover’s
Double the garlic in the marinade.
Low Carb
Serve with grilled vegetables instead of bread.
Keto
Replace honey with a keto-friendly sweetener.
Extra Cheesy
Add shaved Parmesan on top.
What to Serve With
- Garlic mashed potatoes
- Roasted asparagus
- Grilled zucchini
- Caesar salad
- Caprese salad
- Rice pilaf
- Garlic bread
- Roasted baby potatoes
Storage
Refrigerator: Up to 4 days
Freezer: Up to 2 months (freeze steak without fresh toppings)
Reheating
Warm the steak gently in a skillet over low heat. Add fresh mozzarella, tomatoes, basil, and balsamic glaze after reheating.
Nutrition (Approximate Per Serving)
- Calories: 430
- Protein: 38g
- Fat: 27g
- Carbohydrates: 9g
- Fiber: 1g
- Sugar: 7g
- Sodium: 620mg
- Cholesterol: 95mg
Nut Information
Contains Tree Nuts: No
Contains Peanuts: No
Nut-Free: Yes (when prepared with nut-free ingredients)
Always check labels for:
- Dijon mustard
- Worcestershire sauce
- Balsamic glaze ingredients
- Fresh mozzarella
Some brands may be processed in facilities that also handle tree nuts or peanuts.
Frequently Asked Questions (Q&A)
Q: Can I use another cut of beef?
A: Yes. Skirt steak, sirloin steak, flat iron steak, or ribeye work well.
Q: Can I cook it without a grill?
A: Yes. Use a cast-iron skillet or grill pan over high heat.
Q: How do I know when it’s done?
A: Use a meat thermometer:
- Rare: 125°F (52°C)
- Medium-Rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium-Well: 150°F (66°C)
Q: Can I prepare it ahead of time?
A: Yes. Marinate the steak a day ahead and make the balsamic glaze in advance.
Q: Can I use store-bought balsamic glaze?
A: Absolutely. It saves time and works well.
Q: Why should I slice against the grain?
A: It shortens the muscle fibers, making the steak much more tender.
Q: Can I use dried basil?
A: Fresh basil is strongly recommended for authentic Caprese flavor.
Q: Is this recipe gluten-free?
A: It can be if you use certified gluten-free Worcestershire sauce and Dijon mustard.
Q: Can I make it dairy-free?
A: Yes. Omit the mozzarella or use your favorite dairy-free mozzarella alternative.
Q: What’s the best way to store leftovers?
A: Store the steak separately from the fresh toppings in an airtight container. Add fresh mozzarella, tomatoes, basil, and balsamic glaze just before serving.
